Carne

In keeping with the classic Italian diet, meat was traditionally served on Jewish Italian tables only for special meals such as birthdays, the Sabbath, and holidays. Of course, bits and pieces of cooked meat were used to flavor other dishes, such as soups, pastas, and some vegetable stews. But if meat was not part of the daily regimen, why is the written recipe repertoire so large? The reason is simple: because meat was not served every day, the recipes were not committed to memory, unlike more commonly prepared fare. Thus, it was wise to write down family favorites, so no crucial ingredient would be forgotten when a special meal was planned.