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Artichokes à la Giudia

The giudía artichokes are fried and have a very old origin, since they are also men-
tioned in cookbooks and memoirs of the 16th century. It is in fact a dish of Ro-
man origin, born more exactly in the Jewish ghetto of the capital. Here the Jewish
housekeepers, using the Roman ‘mammola’, that is the artichoke from Lazio region,
prepared this very tasty dish that was eaten especially during Kippur. Kippur, also
called the feast of atonement, is a day of total fasting, in which one refrains from
eating, drinking, working and any forms of entertainment and dedicates oneself
only to meditation and prayer. After spending 24 hours of fasting, Jews used to
eat artichokes which, for this reason, were called “alla giudia”. Curiosity about ar-
tichoke: Defined in 1500 as the “prince of winter vegetables” and “devilish goodie”,
it started to appear more frequently not only in cooking manuals, Raffaello even represented it in the Villa Farnesina`s frescoes. It also Typical Food & Famous Wine Lazio
appears in a document about a complaint dated 1604, preserved in the State Archives of Rome, because the artichoke had been the
cause of a dispute. The accused, of course, was not really a quiet gentleman but kind of a man with rage issues. The fact is that Pietro
da Fusaccia, a boy at the Osteria del Moro, denounced Michelangelo Merisi, yes Caravaggio himself, because as Pietro di Fusaccia said “
brought them eight artichokes cooked four in butter and four in oil ... he (Caravaggio) asked me which ones were cooked with butter,
and which with oil, and I answered them, that he should have smelled them, so that he would have recognized them very well..., he
then mounted himself in anger and... he took a plate... and threw it at me... he hit me in the cheek... and took the sword from the hands
of one of his friends”, chasing him all over the tavern. To make this recipe it is strictly necessary to use cimaroli artichokes (mammole),
particularly tender and, above all, without thorns. Thanks to this last characteristic, once cooked, the Giudía artichokes can be interally
eaten without discarding anything.

Marino

This white wine takes its name from the homonymous town of
Marino, in the Castelli Romani area. The presence of viticulture
in this area dates back to Roman times when the best lands,
especially those on volcanic soil, were used as vineyards. In 1536,
Marino’s wine was served at the table of Charles V, the most
powerful man in the world, the man over whose reign it was said
the sun never set, even though his dominion was extended by a
continent, which praised him above all the other wines present
at the vast table.
Curiosity: The first Grape Festival was celebrated in Marino in
1924, on the feast day of Maria of the Rosary, the first Sunday
in October: after all, wine, Marino and the Virgin of the Rosary had been linked for centuries. The sacred and the profane were
thus united in a feast that still attracts thousands of people today, and is characterized by the famous “miracle of the fountains
that give wine”. The vines suitable for the production of Marino DOC (Denomination of Controlled Origin) wines are traditio-
nally: the white Malvasia di Candia, the Malvasia del Lazio, the Trebbiano verde, the Bellone. Today’s Marino wine is no longer 37
that easy and drinkable wine that can be poured from a fountain throughout a meal and without any particular pretensions. It
will be the optimal exposure of the vineyards, mostly oriented towards the sea, it will be the nature of the land, it will be the
commitment of the local winemakers, ... the DOC wine of Marino is now an intense and full-bodied wine, able to accompany
the tastiest dishes of Roman cuisine, including those dishes containing ingredients with a ferrous flavor such as artichokes or
asparagus tips, and for this reason so difficult to match.
On the palate, the taste of Marino wine is smooth and dry, with good persistence. The colour is pale straw yellow. The pleasure
of tasting it begins during the first phase of the tasting as its heady delicate aroma with hints of apricot, anise, field flowers and
fruit will satisfy the nose.