We teach local Apulian, as well as Arabic/Greek mediterranean cuisine. Our menu includes traditional Italian Jewish dishes like the famous “Carciofi alla Giudia” (Jewish Artichokes) the Caponata Ebraica (based on eggplants and green peppers) and Pizza Romana (Jewish dried fruit pie) as well as some modern reinterpretations of Couscous, Risotto and Swordfish.

Our new Greek and Lebanese dine evening offers you the chance to enjoy Mediterranean cuisine using core ingredients such as feta cheese and lamb. For those with a sweet tooth, Lebanese and Greek desserts tend to use ingredients such as nuts and honey which is why you will find your dessert on the evening is a honey, pistachio and raisin halva.

Cucina Ebraica

The Jewish Italian tradition as far as food is concerned is a bit different from the one people are used to in the US and the rest of Europe.
We would like to recommend an interesting book “The classic Cuisine of the Italian Jews” (Everest House) written by the Italian writer Edda Servi Machlin who lives in New York.
She writes that In the US where most Jews are Ashkenazim of Eastern European origin and observe their own customs, the culinary habits of the Italian community are considered rather exotic .“In Italy there is no gefilte fish (balls made of several varieties of fish) with horseradish, found on most American Jews' seder tables”. Mrs. Machlin, who also teaches Jewish Italian Cuisine in New York, had never seen gefilte fish until she married a Jew of Eastern European background.
For Passover she serves jellied striped bass with homemade mayonnaise. The traditional sweet Passover wine was also new to her. ''We only have sweet wine with dessert,'' . For the actual seder she will make Italian-style matzoh-ball soup because, by custom, Eastern European Jews do not eat rice during Passover. The matzoh balls are made with olive oil instead of chicken fat.“Lamb is widely used in Italy but Eastern European Jews do not eat leg of lamb at any time. On the other hand, Italian Jews do not eat chocolate, milk or cheese during Passover, but the Ashkenazim do”. www.jewishheritagETOURS.IT