Leah Koenig’s recipes showcase the Roman Jewish kitchen’s elegantly understated vegetables, saucy braised meats and stews, rustic pastas, resplendent olive oil–fried foods, and never-too-sweet desserts. Home cooks can explore classics of the Roman Jewish repertoire with Stracotto di Manzo (a wine-braised beef stew), Pizza Ebraica (fruit-and-nut-studded bar cookies), and, of course, Carciofi alla Giudia, the quintessential Jewish-style fried artichokes.
Culinary Journey: Exploring Rome’s Jewish Kitchen with Leah Koenig
“On one visit to Rome, I witnessed a spirited argument break out between two Jewish community elders,” notes Koenig. “The source of the tension? Artichokes, naturally, and how best to trim away their tough outer leaves… Both sides made their cases with the precision of Talmudic scholars and the swagger of prizefighters. After all, to Roman Jews, artichokes are so much more than just food—the are central to ‘la dolce vita.’”
