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, to name but a few.