When related to Italian Jewish cuisine, the foods of Italy embark on a  two-way journey. There are dishes that non-Jewish Italians taste without knowing anything about the Jewish origins of the recipes. And throughout history, Jewish people have ingeniously turned Italian dishes into kosher. They do that by the division method, following the Torah's strict laws and dividing dairy derivatives from meat in general, especially pork, rabbit, horse, camel, and others. But Jewish cooking is much more intricate than few rules.
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Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA.
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