Comments on: Pizza Ebraica (Sweet Roman-Jewish “Pizza”)

By: Tina Prestia

Tina Prestia — Sun, 07 Dec 2025 07:59:30 +0000

In reply to Aron. Hi there. Do you mean from Boccione bakery? I’m not sure. I haven’t had the others to know the consistency. I hope you find the recipe!

By: Aron

Aron — Sat, 06 Dec 2025 20:52:00 +0000

Do you know if the raisin, plain and Chocolate biscotti use a similar base recipe? I am desperate to recreate them

By: Tina Prestia

Tina Prestia — Sun, 23 Feb 2025 06:45:36 +0000

In reply to Mary R. Hello Mary! I’m so glad that you enjoyed my recipe! These odd cookies are so addictive. It’s nice to be able to make them at home. Have a lovely day.

By: Mary R

Mary R — Sat, 22 Feb 2025 21:29:22 +0000

I just returned from Rome and I became fairly obsessed with these things and determined to make them. After Googling many recipes, I decided yours looked the closest I was going to get to the “real thing”. And look at these! Right from the oven. Thank you so much, this is a keeper!! (I want to post a photo but I can’t figure out how to do it here!) PS. I only wish I’d know about these three and five years ago for my grandsons’ bris’s!

By: Tina Prestia

Tina Prestia — Thu, 26 Dec 2024 00:09:37 +0000

In reply to Johanna. Hi Johanna. I’m so glad that you liked it! If you used a different salt, such as kosher salt, you may have needed more. I use sea salt and each brand differs from the other so it may need adjusting. Thanks for writing!

By: Johanna

Johanna — Mon, 23 Dec 2024 01:26:38 +0000

In reply to Marsha Epstein. This recipe is indeed very nearly identical to the (divine!) original. I do think it needs a touch more salt (perhaps 1/2tsp total) and a little more sugar, both to bring out the flavors. The texture is absolutely perfect. Thank you, Tina, for working so hard to bring us this delicious recipe!

By: Tina Prestia

Tina Prestia — Fri, 29 Mar 2024 15:41:30 +0000

In reply to Karen Lutchner. Hello Karen. Thank you so much for your kind words and feedback. That makes me so happy! I’m glad that you liked the recipe. I copied their cookies as best I could. Have a lovely day!

By: Karen Lutchner

Karen Lutchner — Fri, 29 Mar 2024 02:04:55 +0000

Hi Tina,
Thank you so much for this recipe and all the information about this treat. I am very satisfied today to have completed a full circle. When researching Kosher food and Italian treats before a trip to Italy with my husband, I discovered Pizza Ebraica via this post of yours. In Rome we visited L’Antico Forno Boccione, recognised from the photo in this post. It was mid-morning and there was no queue! I bought a Pizza Ebraica and it was just as delicious as you describe.
Today I baked a batch at home in Melbourne, Australia. I used Italian Prosecco as the wine. It was funny working with the bubbles. My kitchen smelled delicious as it baked. Never before have I been so pleased that I burnt my cooking! I took a bite of a cooked slice and it was just as warm and tasty as the one I ate in Rome. Thank you so much.

By: Tina Prestia

Tina Prestia — Wed, 29 Nov 2023 21:34:28 +0000

In reply to Deborah. Hello Deborah! I’m so glad that you found me and that you enjoyed the recipe. They’re a unique cookie and certainly not pretty but so very tasty. Stay warm! It must be cold your way.

By: Deborah

Deborah — Wed, 29 Nov 2023 20:08:22 +0000

I live on Prince Edward Island (but originally from Montreal and very interested in food) an east coast province in Canada. On PEI, we’re very far away from Italian influenced cuisines. I’m not even sure how I stumbled on your recipe, but I loved the story and the look of the cookies. Just made them. A total success. Exactly what I was hoping for. Thanks.