>> using typical roman inventiveness the jews transformed unloved ingredients like anchovies, eggplants and artichokes into dishes that the entire city would eventually take to its heart. alongside pasta and offal, the influence of jewish cooking is the third pillar of roman cuisine today. italia set up a restaurant serving the best jewish food in the ghetto. [ speaking foreign language ] >> in this kitchen, italia and her crack team raise the humble artichoke into food for the ages .
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