Artichokes plunged into hot oil, zucchini flowers filled with mozzarella, deep-fried salt-cod fillets and ricotta desserts are all associated with the traditional table of Rome’s Jewish community. Today, these dishes are almost inseparable from the popular cooking of the city.
The most popular dishes from the cucina ebraica are the fritti: deep-fried artichokes, zucchini flowers, salt-cod fillets, and bites of mozarella and vegetables.
Carciofi alla Guidia
Perhaps the most famous dish is carciofo alla guidia, a deep-fried artichoke that’s pressed flat until it resembles a flower dipped in bronze.