National Post – The culinary symbol of Hanukkah, fried foods are central to Rome’s Jewish community — and not just for the festival of lights. Carciofi alla giudia (Jewish-style fried artichokes), seasoned simply with salt and a squeeze of lemon, are undoubtedly the most famous. This dish of deep-fried, golden thistles was born out of necessity. Now it’s the “Roman Jewish gift to the world,” writes Leah Koenig in her seventh book, Portico: Cooking and Feasting in Rome’s Jewish Kitchen (2023). And artichokes are just the beginning.

Clockwise from left: author Leah Koenig, mixed fried vegetables, fried mozzarella and fried potato pastries. / KRISTIN TEIG