In the modern age, the city developed its own peculiar cuisine, based on products of the nearby Campagna, as lamb and vegetables (globe artichokes are common). In parallel, Roman Jews – present in the city since the 1st century BC – developed their own cuisine, the ''cucina giudaico-romanesca''. Examples of Roman dishes include ''saltimbocca alla romana'' – a veal cutlet, Roman-style, topped with raw ham and sage and simmered with white wine and butter; ''carciofi alla romana'' – artichokes Roman-style, outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised; ''carciofi alla giudia'' – artichokes fried in olive oil, typical of Roman Jewish cooking, outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised; ''spaghetti alla carbonara'' – spaghetti with bacon, eggs and pecorino; and ''gnocchi di semolino alla romana'' – semolina dumpling, Roman-style.