A Taste of Rome’s Historic Jewish Cuisine

Cooking Demonstration Admission: Free Watch the video

Rome is home to one of Europe's oldest and most delicious Jewish cuisines. Shaped by centuries of hardship and tightly-bound community, la cucina Ebraica Romana (the Roman Jewish kitchen) is defined by its elegant approach to vegetables, saucy braised meats, love of small and briny fishes, and masterclass level of skill for frying foods in olive oil. Join celebrated cookbook author Leah Koenig for an online cooking demonstration highlighting some of Rome's best dishes. The recipe for concia, a bright and silky marinated zucchini dish, will be made available before the event, so students may pick up ingredients and cook along.

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About the Speaker

Leah Koenig's writing and recipes have appeared in The New York Times, New York Magazine, The Wall Street Journal, The Washington Post, Food & Wine, Epicurious, Food52, and Tablet, among other publications. Leah is the author of six cookbooks including The Jewish Cookbook (Phaidon, 2019) and Modern Jewish Cooking (Chronicle Books). In addition to writing, Leah also leads cooking demonstrations and workshops around the country and world. She lives in Brooklyn, New York with her husband and two children.