When in Rome, eat kosher like the Romans

By Paul Bompard
Published on July 5, 2007

Shops selling kosher products say the increased demand is coming mainly from Jews. But restaurateurs say at least half their customers are non-Jews who want to sample classic Roman Jewish cooking, which many consider to be the most sophisticated of traditional Roman cuisines.

Rome’s Jewish Culinary Heritage

By David D. Downie
Published on January 15, 2004

Rome is a layer cake of culinary civilizations. For centuries Jewish specialties have formed the core of the Roman culinary repertoire including Carciofi alla Romana (artichokes braised in white wine and olive oil), Gnocchi di Semolino alla Romana (semolina gnocchi with butter and cheese), Aliciotti con l'Indivia (baked anchovy and endives) and Lattughe Farcite (stuffed lettuce with olives and anchovies).

Jews first came to Rome in large numbers as prisoners following the annexation of their lands by general Pompey the Great in the first century B.C.E. The Roman Jewish community flourished under prince Herod Agrippa II, who moved from Judea to Rome with his entourage after Emperor Titus' destruction of Jerusalem (70 C.E.).