The kitchen at Fiola on Pennsylvania Avenue, in Northwest D.C., is bustling. Chef Fabio Trabocchi and his team are busy preparing for the restaurant's second Passover Seder. But unlike many traditional American Seder spreads, Chef Trabocchi's does not include gefilte fish, brisket and potatoes.

His menu is influenced by the Jewish community of the Marche region of Italy — where he was raised. For centuries, Jewish communities have played an integral role in Italy's history, with a strong presence in Rome since the second century B.C. And over the years, these communities embraced Italian cooking techniques and traditions.

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Source: http://wtop.com/