Pizza Ebraica is not what most people think of when they hear the word pizza. But the name is absolutely appropriate, as I explain in the episode. This cookie is a uniquely Jewish food, and highlights a whole class of foods that are identified as Jewish IN THEIR NAMES.
I also look at the issue of dairy and pareve within Jewish desserts.
Interview: Benedetta Guetta
Episode Notes
“Caciucco” – A fish and seafood stew from Livorno, with a rich tomato base. The Jewish/alla Giudia version uses only kosher types of fish, without other seafood.
“Carciofi alla giudia” – A Roman-Jewish specialty that deep-fries a trimmed and pressed artichoke.
“Pareve” – Non-meat nor dairy, i.e. neutral. Within the rules of kashrut, all foods are classified as either Dairy (Hebrew: chalavi; Yiddish: milchig), Meaty (Hebrew: besari; Yiddish: fleishig), or Pareve. Examples of pareve ingredients include all fruits, vegegetables, and grains, along with fish and eggs.
“Truchas a la Judia” – A Spanish trout dish, fried with garlic then cooked in a sauce and served cold.
Sources and links:
On the Roman Ghetto
Etymology of “pizza”
Triglie alla Mosaica recipe (in Italian, but you can Google translate it)
Carpe a la Juive recipe (in French)
“Anonymous Andalusian Cookbook” (13th century) PDF
Jewish rye bread and Kosher dill pickles
Polpette alla Giudia recipe (in Italian)
On babka
One example of a classic New York style cheesecake recipe
Rugelach with a crispy cream cheese crust and with a pareve yeast dough
Episode 11: Pizza Ebraica
Jews Have Spread Everywhere on Earth. Why Not This Post, Too?
