Rome is home to one of Europe's oldest and most delicious Jewish cuisines. Shaped by centuries of hardship and a tightly bound community that stands 16,000 strong today, the Roman Jewish kitchen is defined by its simple-but-elegant approach to vegetables, its love of frying foods in olive oil, its saucy braised meats, and its beguiling desserts. Join Leah Koenig, author of PORTICO: Cooking and Feasting in Rome's Jewish Kitchen (W.W. Norton, 2023), as she demonstrates two recipes from the book--a silky marinated zucchini dish called concia and Crunchy Chocolate Orange Cookies. Participants will have the opportunity to taste Roman Jewish dishes and have their book copies signed after the event. 

**When you register, consider ordering a copy of PORTICO. A limited number of copies will be available for sale at the event as well, but preordering when you register (prior to Sept 18th) is the best way to guarantee you receive a signed copy that evening.