The Sicilian Jewish Legacy Dish You Need To Try.
'Jewish Italian food is in a universe unto itself.
Most Americans, Jewish or not, likely don’t associate Jewish cuisine with Italy. This is the land of pasta, pesto, sauce, and cheese. The image that comes to mind is the polar opposite of the Ashkenazi Jewish fare that Americans generally think of when it comes to Jewish food.
Of course, the diverse tapestry that is Jewish food stretches well beyond the borders of Eastern Europe and the select Israeli dishes that have catapulted to the forefront of food Instagram, like shakshuka and sabich. More American Ashkenazi Jews are becoming familiar with the wonderful world of Sephardic and Mizrahi cuisine. But Italian Jewish food is arguably a universe unto itself with its unique history largely detached from Ashkenazim, Sephardim, and Mizrahim. And considering how regional Italian cuisine is, we can find specific Jewish touches that have left their mark across the centuries.
This is especially true in Sicily, the southern Italian island once home to approximately 30,000 Jews prior to the Spanish Inquisition in 1492. Perhaps the most quintessentially Jewish dish that lives on in Sicilian homes and restaurants today is a sweet and sour veggie dish called caponata, sometimes referred to as “caponata alla giudia” on menus––a dead giveaway of the dish’s origins.'>>>
https://aish.com/the-sicilian-jewish-legacy-dish-you-need-to-try/?
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Did you know that Italian Jewish surnames tend to be the name of food or of cities?
In Venice, my neighbor used to make Sardelle en Saor ( fried whole 3-4" gutted sardines in a kind of caponata) O.M.G. !!! 
