Learn the ancient Roman-Jewish recipes including carciofi alla giudia, baccalà in tomato sauce, almond biscuits and other dishes from Italy's oldest Jewish culinary tradition, taught by a guide in the Ghetto.
The Roman-Jewish Kitchen is a hands-on cooking class devoted to the cucina ebraico-romanesca, the distinctive cuisine of Rome's Jewish community, one of the oldest in continuous existence and rooted in the city for more than two thousand years. Over roughly three and a half hours a guide leads a small group in the Ghetto, the historic quarter around Via del Portico d'Ottavia, teaching ancient recipes that fused Roman ingredients with kosher tradition and the resourcefulness demanded by centuries of life inside the walled enclave established in 1555. Participants learn to prepare signature dishes such as carciofi alla giudia — the whole artichoke pressed open and twice-fried until its leaves crisp like petals — baccalà (salt cod) cooked in tomato sauce, and traditional almond biscuits, working hands-on rather than simply watching. The €95 price covers the instruction, all ingredients, the dishes the group cooks and eats, and the cultural context behind them; transport to the Ghetto and gratuities are not included. The class draws out the history embedded in the food, explaining how dietary law, seasonal vegetables and the constraints of the Ghetto shaped a cuisine that is vegetable- and fish-forward and unlike any other in Rome. Groups are kept small so each participant gets time at the stove, and sessions are generally run in English at a relaxed pace suited to all skill levels. Because many of the dishes centre on artichokes, salt cod and almonds, the class works well for pescatarians and can often be adapted for vegetarians when dietary needs are flagged at booking. It suits travellers drawn to the meeting point of food and history who want to recreate a resilient, centuries-old culinary tradition at home. Carciofi alla giudia are at their finest during the Roman artichoke season from late winter into spring.
| Price | €95 |
|---|---|
| Duration | 3.5h |
Weather through the year in Lazio
Best time Shoulder Worth avoiding
Average daytime temperature in °C. Figures are for Lazio.
Highlights
- Master carciofi alla giudia, the twice-fried whole artichoke that defines Roman-Jewish cooking
- Learn baccalà in tomato sauce and traditional almond biscuits hands-on
- Cook in the historic Ghetto with context on a two-thousand-year-old cuisine
- Sit down to eat the Roman-Jewish dishes you prepare
Tips for visiting
- Artichokes are seasonal; ask about availability, as carciofi alla giudia are best from late winter into spring.
- The cuisine is vegetable- and fish-forward, making it well suited to pescatarians; note dietary needs at booking.
- Come hungry, since the class ends with eating the dishes the group cooks.
- Wear clothes you can cook in and comfortable shoes for the Ghetto's cobbled streets; aprons are usually provided.
Frequently asked questions
What dishes are taught in the Roman-Jewish cooking class?
Participants learn ancient Roman-Jewish recipes such as carciofi alla giudia (twice-fried whole artichokes), baccalà in tomato sauce and traditional almond biscuits.
Where is the class held?
It takes place in Rome's historic Ghetto, the Jewish quarter around Via del Portico d'Ottavia, with cultural context on the community's culinary tradition.
Is the Roman-Jewish kitchen class suitable for vegetarians or pescatarians?
It suits pescatarians well, as many dishes feature artichokes, salt cod and almonds, and it can often be adapted for vegetarians when dietary needs are noted at booking.