Many strains run through Italian cooking, and the Jewish influences in Roman cuisine extend far beyond the prevalent carciofi alla giudia (Jewish-style fried artichokes). Cucina ebraica romana (Roman Jewish cuisine)  is a fusion of culinary influences and styles springing from the religious community’s various geographical origins.

Iberian and Mediterranean flavors

The Jewish community in Rome dates back to the second century BC.  It also stands out for traits that originated in religious guidelines, such as abstaining from certain meats, special butchering methods, and a ban on mixing meat and dairy products.