Portico: Cooking and Feasting in Rome's Jewish Kitchen by Leah Koenig

  • Silky marinated zucchini (Concia) (page 44)

    from Portico: Cooking and Feasting in Rome's Jewish Kitchen Portico by Leah Koenig

    • Categories: Dressings & marinades; Appetizers / starters; Side dish; Cooking ahead; Italian; Jewish; Vegetarian; Vegan
    • Ingredients: zucchini; basil; mint
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Notes about this book

Notes about Recipes in this book

  • Beef and white bean stew with cumin (Lubia bel kammùn)

    • Lepa on April 21, 2025

      This stew is fantastic. It is rich, unusual, and very satisfying. I will definitely make it again.

  • Spinach frittata with raisins and pine nuts

    • ozfoodie on April 09, 2024

      Made this to take on our family's Easter picnic. It is not your everyday frittata and was tasty! Though if I make it again I'd want it warm from the oven. I made ahead and refrigerated overnight, and while it was still nice I don't think it was at its best the next day.

  • Spicy tomato-poached fish (Haraimi)

    • Likethetea on April 07, 2026

      It’s not bad, but the tomato sauce is a bit heavy and overpowers the delicate fish. Probably wouldn’t make again

  • Chicken with peppers (Pollo con peperoni)

    • jsguaium on April 25, 2026

      This was made as directed, using peppers I roasted myself. The sauce was very rich and delicious. I did forget to hold back half the strips to add at end, and added all at the same time, but I don’t think that mattered. This is also a dinner part friendly dish in that you can make ahead and keep warm, or reheat. I had 1.5 x chicken required and doubled the other events. I used two frying pans to do browning and braising, then nestled everything in an oven to table casserole when dish complete.

  • Garlic and rosemary roasted lamb (Abbacchio alla Giudia)

    • jsguaium on April 25, 2026

      This was very good and easy to make. I did get boned and tied boneless shoulder from butcher- note biggest lamb shoulder you can buy is around 6 lbs., so either make two or add a second main if you’re feeding a crowd. I think the potatoes cooked with the roast are like a secret weapon, so delicious. I didn’t have a lot of juices.

  • Dried fruit and nut bar cookies (Pizza ebraica)

    • Nancy402 on October 22, 2023

      These turned out really well. A delicious mix of flavours and textures. While the bars are quite large, it is easy to break off the size you want. Goes beautifully with an espresso.

  • Ricotta cheesecake (Cassola)

    • lean1 on February 18, 2024

      easy to put together and tastes great. Gave an extra few minutes in the oven with the oven turned off. browned the top a little better.

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  • ISBN 10 039386801X
  • ISBN 13 9780393868012
  • Linked ISBNs
  • Published Aug 29 2023
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher W. W. Norton & Company

Publishers Text

Rome’s Jewish community, the oldest in Europe, dates to the second century BCE. The city’s Jewish residents endured many hardships, including 300 years of poverty inside the Roman Jewish Ghetto. Out of this strife grew resilience, a deeply knit community, and a uniquely beguiling cuisine. Today, the community thrives on Via del Portico d’Ottavia (the main road in Rome’s Ghetto neighborhood) and beyond.

A leading authority on Jewish food today, Leah Koenig celebrates la cucina Ebraica Romana, focusing on dishes ancient and new. Roman Jews’ culinary genius showcases elegantly understated vegetables, saucy braised meats and stews, rustic pastas, resplendent olive oil–fried foods, and never-too-sweet desserts. Recipes includes Stracotto di Manzo (a wine-braised beef stew), Pizza Ebraica (fruit-and-nut-studded bar cookies), and the beloved Carciofi alla Giudia (Jewish-style fried artichokes).

Complete with stunning photography from Rome, Portico presents a fresh, deeply personal lens into this globally adored Italian cuisine.

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