The characteristic ofJewish cuisine is its ability to merge with the local cuisine and, at the same time, to diversify: so we can find bucatini all’amatriciana, made with dried meat instead of with the pigs cheek, or the tapulone, with ground beef instead of donkey meat. The need to have meals ready for the Sabbath (from sunset on Friday until 3 stars appear in the sky, on Saturday), the day consecrated to God, in which it is forbidden to do any activities, including cooking, has been the occasion for new recipes that do not deteriorate from day to day, and that could be kept hot on the hotplate. Here, among Italian Jews, we find the timbales of pasta, while among the Jews of Persian origin the basmati rice with raisins and meat, and among the Jews of Eastern Europe barley stews with legumes and meat (cholent).
