1. Jewish cuisine Created by class V^D Hotel & Catering School – Cave This presentation aims at explaining the influences of kosher food and recipes on the Italian cuisine.

2. Historical background In the 2nd century B.C., the Jewish people came as traders from the Middle East. After the Roman Empire's conquest of Jerusalem in A.D. 70, they came as slaves. Others came from central and eastern Europe and even from northern Africa. Many Jewish groups arrived in Italy since the Middle Ages: 14th century from France and Germany; 15th century from Spain and Portugal because of their expulsion; 16th century because of internal migrations; 17th century from East Europe.

3. The Ghettos In the three centuries between the 1500s and the 1800s Jews were confined within the four gates of the Ghetto in Rome and other Italian towns, from dawn to sunset. This period gave rise to the figures of the so called friggitori, that’s to say street vendors who battered and fried up mozzarella, codfish, artichokes or other leftovers and whatever else they could come by.

4. Influences on the Italian cusine Jewish cooking, therefore, shows the influences of Middle Eastern, Mediterranean, Spanish, German and Eastern European styles of cooking Even if the Jewish community did not assimilate with the Italian culture, once ghetto laws were banished, their dishes were not easily identifiable. Many Roman dishes that include small bony fish like anchovies are Jewish. The use of certain vegetables in Italian cooking is another sign of the Jewish influence. As a matter of fact, eggplants, fennels, capers and onions are just a few ingredients that non-Jews despised and were thus given to the Jews, who used them for such recipes similar to our caponata and fennel gratin. Bread crumbs were largely used.

5. THE TORAH… The Torah permits only animal species which both chew the cud and have cloven hooves Four animals are specifically identified as being forbidden for this reason; the hare, hyrax, camel, and pig. The Torah lists winged creatures which may not be consumed, mainly birds of prey, fish-eating water- birds, and bats. The Torah permits any fish residing in "the waters" (seas and rivers) that has both fins and scales. The Torah forbids creeping things that crawl on the earth and "flying creeping things”. All meats must come from animals which have been slaughtered according to the Jewish law. These strict guidelines require the animal be killed by a single cut across the throat to a precise depth.Torahanimal species cudcloven hooveshyrax camelpigbirds of preybatsslaughtered according to the Jewish law

6. RECIPES… Challah Any traditional Jewish meal begins with the breaking of bread. Challah is a special kind of bread used for Shabbat and holidays. It is a very sweet, golden, eggy bread. The taste and texture is somewhat similar to egg twist rolls (those little yellow rolls that look like knots).

7. Matzah Ball Soup Also known as Jewish penicillin. Matzah balls are more traditionally known as knaydelach (Yiddishfor dumplings). Matzah ball soup is generally a very thin chicken broth with two or three matzah balls or sometimes one very large matzah ball in it. Sometimes, a few large pieces of carrot or celery are added.

8. Knishes A knish is a sort of potato and flour dumpling stuffed with various things. It is baked until browned and a little crisp on the outside. They are commonly filled with mashed potato and onion, chopped liver, kasha (buckwheat) or cheese. They are good for a snack, an appetizer or a side dish. You should be able to find them in any deli. The word "knish" is Ukrainian for "dumpling."

9. CARCIOFI ALLA GIUDIA DEEP FRIED ARTICHOKES, ROMAN-JEWISH STYLE

10. This dish is an example of how the Roman and the Jewish cuisines are very interwoven Ingredients: Artichokes: they should be large, round and firm with some stem Oil for frying, Flour Egg Garlic Parsley Salt Halved lemons (to brush your artichokes with and also to acidulate the water) Method: After preparing and partially cooking the artichokes by letting them simmer in a pot, take the artichokes out and fry them for 3-4 minutes in a pot of hot oil (it should almost cover them), until the stem is browned. Then turn the artichokes upside down in the pot. Press down gently; the leaves will brown and the artichoke will open like a flower. Put each artichoke in a plate with absorbent paper. ENJOY!!

11. Cholent Ingredients: 1,5 kg beef meat 1kg pealed potatoes 250gr white beans 150gr red beans 150gr pearl barley 1 egg per person 2 onions 2 garlic cloves Seed oil Salt and pepper Procedure: Put the ingredients except the barley in a big pot and steam them with water. To make it more tasty, fry the onion in the meat before the steaming. Add paprika and the barley 1 hour before the end of cooking. Cook that for 4 hours at low teperature.