Pizza dolce di Beridde

Pizza dolce di Beridde
Alternative namesPizza ebraica, diamanti romani
TypeSweet bread
Place of originItaly
Region or stateRome
Main ingredientsFlour, sugar, almonds, candied fruits, raisins, pine nuts, olive oil, white wine

The pizza dolce di Beridde (lit. 'sweet pizza of Beridde'), also known as the pizza ebraica (lit. 'Hebrew pizza')[1] or diamanti romani (lit. 'Roman diamonds'),[2] is an unleavened sweet bread associated with the city of Rome, in the Lazio region of Italy. This traditional dessert is prepared by the Roman Jewish community on the occasion of a Brit milah (ceremony of circumcision).[3]

Etymology

The name pizza is here to be understood not in the recent meaning that has spread into Italian through the Neapolitan language, but in the original Medieval Latin meaning of 'focaccia',[4] and thus suggests, as in the case of the Easter pizza, an ancient origin of the dish. The term pizza in Medieval Latin is first attested in 966 in Naples and in 997 in Gaeta, and was also used to designate ceremonial foods cooked for Easter such as Easter pizzas.[5] Similar preparations (pizza alla rustica, pizza di ricotta) are reported in early 19th century cookery manuals such as Vincenzo Agnoletti's.[6]

The cake's appellation Beridde derives from the Judeo-Roman form of the word Brit milah ('covenant of circumcision' in Hebrew), i.e. the ritual circumcision of male infants in the community.[7]

History

The origins of the dish are obscure, but the cake may have been brought to Rome by Spanish Jews who were driven out of Spain in 1492[8] or by those expelled from Sicily in 1493.[9] This would explain that the ingredients include nuts, sultanas and candied fruit, typical of the cuisine in Muslim countries.

The pizza ebraica was reportedly Pope Benedict XVI's favorite dessert.[10][8]

Ingredients

The main ingredients of the bread, which contains neither eggs nor yeast, are flour, sugar, almonds (both whole and ground), raisins, candied fruit (usually candied citron), olive oil or other vegetable oil, white wine and pine nuts.[2][11]

Preparation

The ingredients are mixed together with wine and lukewarm oil, kneading them to form a type of soft sweet pastry dough that must not stick to the hands.[12] This is rolled out with a rolling pin to a thickness of about 2 cm (0.79 in), cut into lozenges[2] or rectangles[7] (the former are called diamanti), and baked in a very hot oven until a crust forms on the surface, while the inside must remain soft.[13]

Religious tradition and sale

Bakery in Via del Portico di Ottavia in the Roman Ghetto

A lozenge of the cake is traditionally given to each participant of the circumcision feast at the end of the ceremony.[9] It is contained in a bag of sweets called kavodde,[14] which means 'dignity' in Hebrew and symbolises the commandment to honour one's father and mother.[15]

In addition to being prepared in families for the feast of circumcision, pizza di Beridde is sold by kosher bakeries such as the Pasticceria Boccione in the Roman Ghetto (in Sant'Angelo rione),[3][7] along with other traditional Jewish sweets, such as ricotta and sour cherry tart and mostaccioli.[10]

See also

Media related to Pizza dolce di Beridde at Wikimedia Commons

References

  1. ^ Elisabetta Putini (April 2011). 101 cose da fare a Roma con il tuo bambino (in Italian). Rome: Newton Compton. ISBN 9788854127425.
  2. ^ a b c Giuliano Malizia 1995, p. 59.
  3. ^ a b Skinazi, Karen (22 August 2022). "A Jewish pizza from Rome? I need a slice of that". The Jewish Chronicle. Archived from the original on 16 March 2023. Retrieved 18 March 2023.
  4. ^ Pizza (in Italian). Istituto della Enciclopedia Italiana. Archived from the original on 27 February 2021. Retrieved 5 April 2021. {{cite book}}: |work= ignored (help)
  5. ^ "Pizza". Enciclopedia online (in Italian). Treccani. Archived from the original on 18 February 2022. Retrieved 18 February 2022.
  6. ^ Emilio Faccioli 1987, pp. 783–784.
  7. ^ a b c Elena Pavoncello (7 August 2018). "Pizza di Beridde o Pizza dolce ebraica" (in Italian). Progetto Dreyfus. Archived from the original on 19 March 2023. Retrieved 19 March 2023.
  8. ^ a b Rummel, Rachel. "Pizza Ebraica". Atlas Obscura. Archived from the original on 31 August 2022. Retrieved 18 March 2023.
  9. ^ a b Catalano, Giustino (26 February 2023). "Storia in cucina – La Pizza di Beridde o Pizza Ebraica" (in Italian). Archived from the original on 18 March 2023. Retrieved 16 March 2023.
  10. ^ a b Koenig, Leah (18 March 2019). "Pizza Like No Other". Saveur. Archived from the original on 16 March 2023. Retrieved 11 December 2019.
  11. ^ Benedetta Jasmine Guetta 2022, p. 284-85.
  12. ^ "Pizza dolce di Beridde". Cuochinprogress (in Italian). 7 April 2017. Archived from the original on 16 March 2023. Retrieved 16 March 2023.
  13. ^ Benedetta Jasmine Guetta (2 May 2014). "Pizza di Beridde or sweet Jewish-Roman Pizza". Archived from the original on 19 March 2023. Retrieved 19 March 2023.
  14. ^ "Sacchetto Kavodde". OG di Orietta Greci (in Italian). 5 March 2020. Archived from the original on 8 December 2022. Retrieved 19 March 2023.
  15. ^ Rabbi Nachum Amsel. "How to Show Respect for a Parent: A Jewish View". My Jewish Learning. Archived from the original on 20 March 2023. Retrieved 20 March 2023.

Sources

  • Emilio Faccioli (1987). L'Arte della cucina in Italia (in Italian). Milano: Einaudi. ISBN 88-06-59880-5.
  • Benedetta Jasmine Guetta (2022). Cooking alla Giudia: A Celebration of the Jewish Food of Italy. Artisan. ISBN 9781579659806.
  • Giuliano Malizia (1995). La Cucina Ebraico-Romanesca (in Italian). Roma: Newton Compton Editori.