Talking about a “Jewish cuisine” is rather complicated: we can say, in fact, that a unique culinary tradition common to all Jews does not exist. On the contrary each community has a dietary culture which is the result of the opening towards the sorrounding reality and the local tradition and from the adaption to their own territory.
It is easily thought, for instance, the big difference between the Askhenazi cuisine from Northern Europe and the Sephardic one, rich and Mediterranean, even in the common respect for kasherùth.
The Jewish gastronomical tradition is very rich also in Italy and it changes from region to region reflecting the local peculiarities of this country.
In such a panorama the Judean-Venetian cuisine is maybe one of the richest, thanks to the cosmopolitan peculiarity which has always characterized both the Jewish community and the Republic hosting it.