Kashrut is the body of Jewish law dealing with what foods we can and cannot eat and how those foods must be prepared and eaten. "Kashrut" comes from the Hebrew root Kaf-Shin-Reish, meaning fit, proper or correct.
Contrary to popular misconception, rabbis or other religious officials do not "bless" food to make it Kosher. There are blessings that observant Jews recite over food before eating it, but these blessings have nothing to do with making the food Kosher. Food can be Kosher without a rabbi or priest ever becoming involved with it: the vegetables from your garden are undoubtedly Kosher (as long as they don't have any bugs, which are not Kosher!).
However, in our modern world of processed foods, it is difficult to know what ingredients are in your food and how they were processed, so it is helpful to have a Rabbi examine the food and its processing and assure Kosher consumers that the food is indeed Kosher.
The Mediterranean cuisine is a great variety of ingredients and methods of preparation by people of the Southern Europe and Israel region. This geographical area broadly follows the distribution of olive oil, grapes and herbs which provide the most distinctive features of the region's cooking: salads at the greek, Spanish or Italian style.
The cooking of the area is not to be confused with the Mediterranean diet or the Mediterranean Kashrut, made popular because of the apparent health benefits of a diet rich in olive oil, wheat and other grains, vegetables, fruits, and a certain amount of seafood, but low in meat. Mediterranean cuisine encompasses the ways that these and other ingredients, including meat, are dealt with in the kitchen, whether they are health-giving or not.
For Kosher Lunch meals and sweets, please call Hana +39 3928140659 or email our office: firstname.lastname@example.org
Shabbat Meal (2 Courses) - €48
Wine - €15
Challa - €6
Weekly Meal - €35
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