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Silvia Di Segni and Daniel Ottolenghi at their wedding ceremony in the Small Synagogue, Rome, Italy, 1974
Silvia Di Segni and Daniel Ottolenghi at their wedding ceremony in the Small Synagogue, Rome, Italy, 1974

OTTOLENGHI Origin of surname

OTTOLENGHI

Surnames derive from one of many different origins. Sometimes there may be more than one explanation for the same name. This family name is a toponymic (derived from a geographic name of a town, city, region or country). Surnames that are based on place names do not always testify to direct origin from that place, but may indicate an indirect relation between the name-bearer or his ancestors and the place, such as birth place, temporary residence, trade, or family-relatives.

Ottolenghi is the Italian form of Ettlingen, a town in Baden (Germany), where Jews lived since at least the early 14th century. A well known Jewish Italian family of the province of Piedmont in Italy, called Ottolenghi, probably originated in Ettlingen; it was founded by the 16th century rabbi of Cremona, Joseph Ben Nathan Ottolenghi.

Distinguished bearers of this name include the Italian general, minister of war, and senator, Giuseppe Ottolenghi (1838-1904), the 20th century Israeli professor of physical chemistry at the Hebrew University, Michael Ottolenghi; lieutenant Yiftach Ottolenghi (1971-1992) who was killed while serving in the I.D.F.

Silvia Di Segni and Daniel Ottolenghi at their wedding ceremony in the Small Synagogue on Via Ballo,
Rome, Italy, 18.12.1974
(The Oster Visual Documentation Center, Beit Hatfutsot,
courtesy of Annarosa Anat Shemesh, Israel)

Yotam Assaf Ottolenghi (b.1968), chef, restaurateur, and food writer, born in Jerusalem, Israel. Following his military service in the Israel Defense Forces, where he spent three years in IDF intelligence headquarters, Ottolenghi pursued higher education at Tel Aviv University, graduating in 1997 with a combined bachelor's and master's degree in comparative literature. His thesis explored the philosophy of the photographic image, showcasing his interdisciplinary interests. In 1997, Ottolenghi moved to Amsterdam in the Netherlands with his partner Noam Bar, where he contributed to the Hebrew section of the Dutch-Jewish weekly NIW. However, it was his subsequent relocation to London that marked a pivotal turning point in his career. There, Ottolenghi pursued his passion for pastry by studying at the prestigious Le Cordon Bleu culinary school, specializing in French pastry cooking.

Ottolenghi's talent as a pastry chef led him to prestigious establishments such as the Michelin-starred Capital Restaurant, Kensington Place, and Launceston Place in Kensington New Town. In 1999, he joined the artisanal pastry shop Baker and Spice as the head pastry chef. It was during his time there that he crossed paths with Sami Tamimi, a Palestinian chef with whom he shared a connection through Hebrew. In 2002, Ottolenghi, together with Tamimi and Bar, established Ottolenghi, a deli in London's Notting Hill district. The deli quickly gained a devoted following due to its distinctive culinary creations, characterized by an emphasis on vegetables, unconventional flavor combinations, and the use of Middle Eastern ingredients. Building on the success of their first venture, Ottolenghi expanded the brand by opening three more delis in Islington, Marylebone, and Chelsea. Additionally, he launched a formal restaurant in Spitalfields, a brasserie named NOPI in Soho, and a vegetable-centric establishment called ROVI in Fitzrovia. His restaurants and delis have become renowned for their culinary excellence and have played a vital role in shaping London's food scene.

Since 2006, he has contributed a weekly column to The Guardian titled The New Vegetarian, where he shares his expertise and passion for vegetarian cuisine. Interestingly, while Ottolenghi himself is not a vegetarian, he appreciates the versatility and flavors that plant-based dishes offer, often suggesting meat pairings for his vegetable-centric recipes.

His works include Ottolenghi: The Cookbook (with Sami Tamimi, 2008), Jerusalem: A Cookbook (with Sami Tamimi, 2012), Plenty More (2014), Sweet: Desserts from London's Ottolenghi (with Helen Goh & Tara Wigley, 2017), Ottolenghi Flavour (with Ixta Belfrage & Tara Wigley, 2020), and Ottolenghi Test Kitchen: Extra Good Things (with Noor Murad, 2022).

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OTTOLENGHI Origin of surname
OTTOLENGHI

Surnames derive from one of many different origins. Sometimes there may be more than one explanation for the same name. This family name is a toponymic (derived from a geographic name of a town, city, region or country). Surnames that are based on place names do not always testify to direct origin from that place, but may indicate an indirect relation between the name-bearer or his ancestors and the place, such as birth place, temporary residence, trade, or family-relatives.

Ottolenghi is the Italian form of Ettlingen, a town in Baden (Germany), where Jews lived since at least the early 14th century. A well known Jewish Italian family of the province of Piedmont in Italy, called Ottolenghi, probably originated in Ettlingen; it was founded by the 16th century rabbi of Cremona, Joseph Ben Nathan Ottolenghi.

Distinguished bearers of this name include the Italian general, minister of war, and senator, Giuseppe Ottolenghi (1838-1904), the 20th century Israeli professor of physical chemistry at the Hebrew University, Michael Ottolenghi; lieutenant Yiftach Ottolenghi (1971-1992) who was killed while serving in the I.D.F.
Written by researchers of ANU Museum of the Jewish People
Silvia Di Segni and Daniel Ottolenghi at their wedding ceremony in the Small Synagogue, Rome, Italy, 1974
Silvia Di Segni and Daniel Ottolenghi at their wedding ceremony in the Small Synagogue on Via Ballo,
Rome, Italy, 18.12.1974
(The Oster Visual Documentation Center, Beit Hatfutsot,
courtesy of Annarosa Anat Shemesh, Israel)
Yotam Ottolenghi 

Yotam Assaf Ottolenghi (b.1968), chef, restaurateur, and food writer, born in Jerusalem, Israel. Following his military service in the Israel Defense Forces, where he spent three years in IDF intelligence headquarters, Ottolenghi pursued higher education at Tel Aviv University, graduating in 1997 with a combined bachelor's and master's degree in comparative literature. His thesis explored the philosophy of the photographic image, showcasing his interdisciplinary interests. In 1997, Ottolenghi moved to Amsterdam in the Netherlands with his partner Noam Bar, where he contributed to the Hebrew section of the Dutch-Jewish weekly NIW. However, it was his subsequent relocation to London that marked a pivotal turning point in his career. There, Ottolenghi pursued his passion for pastry by studying at the prestigious Le Cordon Bleu culinary school, specializing in French pastry cooking.

Ottolenghi's talent as a pastry chef led him to prestigious establishments such as the Michelin-starred Capital Restaurant, Kensington Place, and Launceston Place in Kensington New Town. In 1999, he joined the artisanal pastry shop Baker and Spice as the head pastry chef. It was during his time there that he crossed paths with Sami Tamimi, a Palestinian chef with whom he shared a connection through Hebrew. In 2002, Ottolenghi, together with Tamimi and Bar, established Ottolenghi, a deli in London's Notting Hill district. The deli quickly gained a devoted following due to its distinctive culinary creations, characterized by an emphasis on vegetables, unconventional flavor combinations, and the use of Middle Eastern ingredients. Building on the success of their first venture, Ottolenghi expanded the brand by opening three more delis in Islington, Marylebone, and Chelsea. Additionally, he launched a formal restaurant in Spitalfields, a brasserie named NOPI in Soho, and a vegetable-centric establishment called ROVI in Fitzrovia. His restaurants and delis have become renowned for their culinary excellence and have played a vital role in shaping London's food scene.

Since 2006, he has contributed a weekly column to The Guardian titled The New Vegetarian, where he shares his expertise and passion for vegetarian cuisine. Interestingly, while Ottolenghi himself is not a vegetarian, he appreciates the versatility and flavors that plant-based dishes offer, often suggesting meat pairings for his vegetable-centric recipes.

His works include Ottolenghi: The Cookbook (with Sami Tamimi, 2008), Jerusalem: A Cookbook (with Sami Tamimi, 2012), Plenty More (2014), Sweet: Desserts from London's Ottolenghi (with Helen Goh & Tara Wigley, 2017), Ottolenghi Flavour (with Ixta Belfrage & Tara Wigley, 2020), and Ottolenghi Test Kitchen: Extra Good Things (with Noor Murad, 2022).