''We only have sweet wine with dessert,''. The traditional sweet Passover wine was also new to her. For Passover she serves jellied striped bass with homemade mayonnaise. Machlin, who also teaches Jewish Italian Cuisine in New York, had never seen gefilte fish until she married a Jew of Eastern European background. “In Italy there is no gefilte fish (balls made of several varieties of fish) with horseradish, found on most American Jews' seder tables”. She writes that In the US where most Jews are Ashkenazim of Eastern European origin and observe their own customs, the culinary habits of the Italian community are considered rather exotic. We found an interesting book “Tha classic Cuisine of the Italian Jews” (Everest House) written by the Italian writer Edda Servi Machlin who lives in New York. The Jewish Italian tradition as far as food is concerned is a bit different from the one people are used to in the US and the rest of Europe. Our menu includes traditional Italian Jewish dishes like the famous “Carciofi alla Giudia” (Jewish Artichokes) the Caponata Ebraica (based on eggplants and green peppers) and Pizza Romana (Jewish dried fruit pie) as well as some modern reinterpretations of Cuscus, Risotto and Swordfish. We also teach local Apulian, as well as Arabic, Greek and Spanish cuisine. We work closely with the Puglia Chef Academy in organizing cooking courses at all levels on Jewish Italian Cuisine.
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