“Israeli chefs don’t just think outside the box,” says Shefi, “they don’t know what the box is to begin with. The food of Israel is a composite of more than 80 cultures and Baum readily says that you can find many dishes in different forms throughout the region and nearby countries. “Modern Israeli cuisine has only developed over the past 20 years,” says Naama Shefi, founder of Asif Culinary Institute of Israel, making it difficult to label. “I wanted people who have never been to Israel, who have only heard about Israel in the news to realize what complex, rich, and exciting cuisine and culture we have to offer,” Baum says. Satisfying her homesickness for Florence with Bellina Alimentari, her thoughts turned to the place she called home long before that: Israel. Bringing Israeli fine dining to Atlanta: Aziza Italian restaurant Bellina Alimentari opened in Ponce City Market in 2015 specializing in pastas with local ingredients including Georgia shrimp with green garlic tagliatelle and panino with housemade sausage. “But living, experiencing the connection between the place and its culture, and the way it plays in our day-to-day life was the first moment that I realized the absolute power of food and the important role it plays in shaping us as a society.”īaum’s experiences in Italy paved the way for her first Atlanta restaurant. ![]() “Food was always a really predominant element in our family, in our house,” Baum says of her Israeli upbringing. ![]() ![]() Photo credit: Oliva Restaurant Group.īaum might be responsible for Atlanta’s introduction to Israeli food, but the conscious part of her journey began in Italy, where she lived for seven years after serving in the Israeli Defence Force. Tal Baum debuted her first restaurant eight years ago in Atlanta.
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