The cuisine of the Jews of Italy. Although respectful of Jewish dietary laws, it is a flavorful, distinctly Mediterranean—Italian—cuisine. In fact, many recipes today considered Italian are actually classics of cucina ebraica, such as pollo con i peperoni, crostata di ricotta, carciofi alla romana, and others. Because the Jews were restricted to ghettos for so long, they maintained their culinary traditions better than many other groups.