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gptkbp:instanceOf
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gptkb:food
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gptkbp:alsoKnownAs
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Cucina Ebraica Romana
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gptkbp:associatedWith
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gptkb:Roman_Ghetto
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gptkbp:country
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gptkb:Italy
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gptkbp:ethnicGroup
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gptkb:Roman_Jews
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gptkbp:feature
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fried foods
seasonal vegetables
simple preparation
use of olive oil
adaptation to restrictions of the Roman Ghetto
distinct from general Roman cuisine
influence from Sephardic and Ashkenazi Jews
use of local Roman ingredients
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gptkbp:historicalPeriod
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since 16th century
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gptkbp:influencedBy
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gptkb:Italian
gptkb:Ashkenazi_Jewish_cuisine
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gptkbp:notableDish
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gptkb:Carciofi_alla_giudia
gptkb:Pizza_ebraica
gptkb:Concia_di_zucchine
Filetti di baccalà
Aliciotti con l’indivia
Torta di ricotta e visciole
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gptkbp:notableIngredient
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gptkb:artichoke
cod
zucchini
ricotta cheese
sour cherries
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gptkbp:region
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gptkb:Rome
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gptkbp:religiousDietaryLaw
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kosher
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gptkbp:bfsParent
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gptkb:Ghetto_of_Rome
gptkb:Crostata_di_ricotta_e_visciole
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gptkbp:bfsLayer
|
8
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https://www.w3.org/2000/01/rdf-schema#label
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Jewish-Roman cuisine
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