The Cooking of the Italian – Jewish Heritage

Roman Ghetto

Between Michelangelo's beautiful Campidoglio square and the Tiber is a neighborhood of distinctive character. It was in this area, during the 16th-century Counter Reformation, that Pope Paul IV had a wall built to segregate the Jews of Rome inside a Ghetto.

To this day, many of Rome's Jews still live here, and it seems appropriate to bring to you some of the flavors that are predominant there. Rome has had a Jewish community since at least 50 BC. Over the centuries, Italy's Jews were often isolated from other Jewish communities, so they developed they own style and traditions of cooking.

Roman Jewish food may not conform to the traditions of the Sephardic Jews of Spain and the Middle East, but has a definite Roman influenced cucina. Many distinctive dishes are of Jewish origin rather than Italian. Next time you are in Rome, take a stroll through the Jewish Ghetto.

Although most of the original streets and buildings (and the odious wall) are gone, there is still plenty to see. On Sunday' s there is a palpable "small-town" atmosphere as residents gather to chat in amiable groups.

The Synagogue, built in 1904, contains a fascinating museum of the history of Italian-Jews. Across the street is a tiny chapel where, for centuries, Jews were forced to worship every Sunday under penalty of severe punishment. 

Passover 2008  (our 21st. year)

April  22 - 23

Walters Ristorante d'Italia

286 Atwells Avenue, Providence RI

Reservations  401-273-2652  / 401-273-8664

Reserve now space is limited

Passover 2008

Prix Fix Menu' $ 39.95 PP (3 course dinner) Tax & Gratuity not included

Choose 1 from each category

Appetizers

Brodo Sephardito

Passover soup with chicken dumplings, carrots, celery, eggs and matzo 

Spinaci del Ghetto

Fresh spinach saute’ with olive oil, garlic, pine nuts and raisins served with matzo

Insalata Capricciosa

Crisp Salad of Tomatoes, Arugula, Radicchio & Endive with toasted pistachio & vinaigrette

Peperoni affumicati farciti

Roasted sweet pepper filled with Portobello mushrooms, roasted eggplant and herb

Crostini di fegatini e pere

House-made chicken liver spread with roasted pears, onion, duck prosciutto on matzo

Carciofi alla Giudia

Fried Roman artichokes with kosher salt, lemon & garlic

Entrees

(served with potatoes and carrots)

Abbacchio alla Romana

Roasted Tennessee Leg of lamb with rosemary, coriander, Barbera wine sauce

Minha De Pesach al vitello

Stewed veal shoulder cooked in wine, tomato, mushrooms, with matzo crust and eggs

Bistecca all aglio fresco e pepe nero

Roasted sirloin rubbed with garlic, topped with artichokes, roasted peppers & brandy

Pollo Biologico farcito alle verdurine

All natural chicken breast, filled with roasted vegetables and dates

Merluzzo all'Aquapazza"

Baked Haddock, finished with a sauce of spicy tomatoes, Cerignola olives & caper berries

Salmone con finocchio in salsa Sephardita

Poached Salmon with roasted fennel, mushrooms, pine nuts, lemon & honey

Dessert

Flour-less Belgian chocolate tart cake

Fresh organic strawberries with honey, rose water

Almond and ricotta pudding with macaroons

House-made chocolate mousse "pot de creme"

Roasted banana and raisin "lasagna" matzo crust, fig gelato

Pitigliano (The little Gerusalemme)

Walter's Ristorante d'Italia 286 Atwells Avenue Providence RI / Since 1985