Fascinating Food Facts
Provençal Jews have shabbes cassoulet
Tuscany Jews have a chulent almost like cassoulet
Tuscany Jews have an ancient challa recipe with rose water, orange blossom, orange zest and lots of sugar. Leftovers of the dough added dried grapes then used as brioche to dip in coffee for breakfast during the week. The uncooked/raw dough could be used for patties/balls/donuts to eat as dessert on shabbes.
Padova Jews eat chopped liver mixed with chopped eggs and onions with shmalz
North Italian and especially Piedmont Jews have a traditional shabbes dish involving pickelfleish like veal and tuna sauce
(that prewar Italian cookbook is a gem)
Tuscany Jews have a chulent almost like cassoulet
Tuscany Jews have an ancient challa recipe with rose water, orange blossom, orange zest and lots of sugar. Leftovers of the dough added dried grapes then used as brioche to dip in coffee for breakfast during the week. The uncooked/raw dough could be used for patties/balls/donuts to eat as dessert on shabbes.
Padova Jews eat chopped liver mixed with chopped eggs and onions with shmalz
North Italian and especially Piedmont Jews have a traditional shabbes dish involving pickelfleish like veal and tuna sauce
(that prewar Italian cookbook is a gem)