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Special Dinner Event: The Jewish Italian Tradition



Special Dinner Event: The Jewish Italian Tradition

Culinary Event

On the occasion of the of the "Special Dinner Event: The Jewish Italian Tradition ", the Istituto Italiano di Cultura and CUCINATO are pleased to present this special culinary event about Jewish-Italian Cuisine. The dinner is accompanied with a short talk by Dr. Gaia Massai about the history and culture of Jewish food in Italy.

Although the Jewish population in Italy is relatively small today, urban centres like Rome, Milan, Venice and Livorno – and small towns like Pitigliano in Tuscany – where once home to thriving Jewish communities.

Historically, Northern Italian Jewish communities had Ashkenazi (Eastern European) origins, while Central and Southern Jewish communities where of Sephardic origins (from North Africa or Spain).

Each community brought their traditional recipes and ingredients and integrated them into local cuisine in interesting ways. In some cases Italian dishes were adapted to Jewish cooking methods; in others, traditional Italian recipes can be traced to Jewish origins.

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Dinner Menu

Caponata alla giudia – eggplant stew (Sicily)
Zucca sfranta – pumpkin dip (Northern Italy)
Indivia con acciughe – endive with anchovies (Rome)
Bruschetta con concia di zucchine (Rome)

Piatti Unici
Frisinsal – “Pharaoh’s wheel,” aka tagliatelle with meatballs, pine nuts and raisins – (Venice)
Caciucco alla Livornese alla maniera ebraica – Livornese version of the Jewish “Caciucco” fish soup (Tuscany)

Sfratti di Pitigliano – walnut and honey cookies (Pitigliano)
Cassola – Ricotta cake (Rome)
Amambar – Amaretti alla giudea (Piedmont)

A selection of kosher and non kosher wines will be available for purchase at this event.


Date: Thursday, November 15, 2018

Time: From 6:30 pm To 10:00 pm

Organized by : Cucinato

In collaboration with : Istituto Italiano di Cultura

Entrance : With fee


Cucinato Culinary Studio | 1338 Landsdowne Avenue (at St Clair Avenue West).