Roman cuisine, including ancient Roman Jewish cuisine, is not for delicate palates. Based on the seasonality of the harvest of the immense Lazio countryside and on a tradition of field workers and sheep/pork farmers, this area of Italy has not known the culinary splendor of the great kingdoms of the north and of the south of the peninsula.

In Rome you don’t usually eat the Mediterranean cuisine with the delicate, sweet and gentle flavors of the south, nor the round and intense flavors of the long cooking of the Nordic tradition. In Rome the flavors are pungent and precise, the ingredients few and very distinct, nothing opulent but all of great taste.