Exploring Italian-Jewish Cuisine

Food historian Cara De Silva; chef and food writer Silvia Nacamulli; Walter Potenza, Potenza Ristorante; food writer Alessandra Rovati; moderated by cookbook author Jayne Cohen.

From Roman artichokes to Venetian fried fish, Italian and Jewish cuisines have been nourishing each other for more than 2,000 years. This lively afternoon will feature recipes and stories from Italian-Jewish kitchens throughout the ages.

A reception will follow featuring kosher Italian wine provided by Sentieri Ebraici Wines and cheese provided by Brent Delman, The Cheese Guy.