Roman cuisine is as iconic as the city it was born in, with many of its most typical dishes having become integral part of our national food tradition, from carbonara to pasta alla gricia, all the way to deliciously cheesy supplì and decadent carciofi alla giudia, artichokes  fried in plenty of extra virgin olive oil, twice. 

The name itself of this delicacy betrays its origins and it’s only one of the many signs of how deeply Jewish culture marked the life in our capital, kitchen included.