Carciofo Alla Giudia appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Carciofo alla giudia · Rome
Carciofo alla giudia is the Roman-Jewish artichoke dish: a whole Romanesco artichoke trimmed, pressed open, twice-fried in olive oil until the outer leaves crackle like fritters. The Ghetto's classic.
Carciofo alla giudia originated in Rome's Jewish Ghetto, the 1555-founded papal quarter where Jewish cooks adapted the local Romanesco artichoke into a twice-fried dish that softened the heart while crisping the outer leaves to a flower-like fritter. The technique reached its modern form by the mid-19th century; Sora Margherita and Boccione codified the service ritual. The artichoke season runs March to May only, when Romanesco artichokes from the Castelli Romani are at their peak.
Where to eat in Rome:
- Ba'Ghetto
- Nonna Betta
- Da Enzo al 29
- Antica Pesa