In addition, according to Ghetta, non-Jewish Italians were historically less familiar with the vegetable and therefore hesitant to consume it. During that era, papal decrees imposed restrictions on Jews, preventing them from enjoying certain “luxuries,” including ingredients available within their living quarters.Īrtichokes were among the foods allowed for Jews. “That would make sense because of the overlap with the seasonality of the vegetable,” Jewish Italian food writer and photographer Benedetta Guetta, the author of Cooking alla Giudia: A Celebration of the Jewish Food of Italy, told me.Įven more specifically, the dish is thought to have originated in Rome’s Jewish ghetto between 15. While there isn’t concrete written evidence, many culinary scholars believe that the dish was traditionally prepared for Passover. Carciofi alla giudia are deep-fried artichokes that are very simply seasoned with salt and, at times, a squeeze of lemon. Crispy on the outside and soft on the inside, carciofi alla giudia release an aroma that teases your palate long before your first bite. Let me be clear: the buzz surrounding this dish is entirely justified. This renowned kosher restaurant is famous for its Roman-Jewish specialties, especially the fried artichokes that have become a staple of cucina Ebraica-Romanesco (Jewish-Roman cuisine). So, during my first visit back to Rome in 2017, I made it a point to dine at Ba Ghetto. Although I was born and raised in Italy, specifically within Milan’s Jewish community, I had never tasted the quintessential Jewish dish of carciofi alla giudia (“Jewish-style artichokes”), until years after moving to the United States in 2005.
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