Jewish Ghetto Cuisine
"Jewish Ghetto cuisine is a 500-year fusion of Jewish dietary laws with Roman ingredients, including carciofi alla giudia (fried artichokes), concia (fried zucchini with vinegar and mint), and baccalà (salt cod). Frying in olive oil became central since butter (dairy) couldn't be mixed with meat under kosher law. These dishes are found in the Jewish Ghetto neighborhood and many traditional Roman restaurants."
Logistics
Moderate
Vibe
Historic, fried
Duration
1-2 hours
Best For
History buffs
The Backstory
Rome's Jewish Ghetto was established in 1555. Despite persecution, a unique cuisine emerged. After the ghetto's demolition in 1888, these dishes entered mainstream Roman cuisine. Many recipes are still made by Jewish families after 400+ years.
Local Secret
"Eat in the Ghetto itself for the most authentic experience. Try concia di zucchine—it's unknown outside Rome. Avoid Sundays when kosher places are closed for Shabbat."