One of the oldest Jewish community in Europe has lived in Rome for over 2000 years. The Jewish-Roman culinary tradition has had an enormous impact on Italian cuisine, with many original recipes becoming national heritage over time. Among these culinary inventions, the most recognized is undoubtedly the artichoke "alla Giudia" (Jewish style). Marco Sed, from the kosher restaurant Yotvata, tells the story of this vegetable dish along with the tricks for cooking it to perfection. The word then passes to Angelo Troiani, a Michelin star at the Convivio, who broadens the horizon with his "artichoke strike", a dish that includes all the artichokes of the Lazio tradition - Roman style, Marticella style and of course Giudia style.

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