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Jewish Journal

Tag: Specialties

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  • Rome’s Jewish Culinary Heritage

    By David D. Downie

    January 15, 2004 | 7:00 pm

    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...

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