Cooking alla Giudia - A Celebration of the Jewish Food of Italy

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Description

Cooking alla Giudia is the ultimate tribute to the wonderfully rich, yet still largely unknown, culinary heritage of the Jews of Italy.

From Roman deep-fried artichokes (carciofi alla giudia) to Venetian sarde in saor (sweet-and-sour sardines), Apulian orecchiette pasta, and Sicilian caponata, some of Italy’s best-known dishes are Jewish in origin. But little is known about the Jewish people in Italy and their culinary traditions. It was the Jews, for example, who taught Italians to eat the eggplant, and thus helped inspire the classic eggplant parmigiana and many other local specialties.

With a collection of kosher recipes from all regions of Italy, including plenty of vegan, vegetarian, and gluten-free options, author Benedetta Jasmine Guetta is on a mission to tell the story of how the Jews changed Italian food, to preserve these recipes, and to share with home cooks the extraordinary dishes prepared in the Jewish communities of Italy. Highlighted throughout the book are menus with regional Italian specialties, along with short, useful guides to the Italian cities with Jewish history. The book will show how to integrate the recipes into your everyday meals and holiday traditions as well.

  • 352 pages 
  • Authors: Benedetta Jasmine Guetta

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I
Irene R.
Visually Stunning!

I am so
Looking forward to trying the recipes in this cookbook. Photographs are fantastic!

Hi Irene,

Thank you for your kind words about 'Cooking alla Giudia - A Celebration of the Jewish Food of Italy'! We're thrilled that you found the photographs visually stunning and are excited to try the recipes. We hope you enjoy them just as much as we do! Happy cooking!

Best,
Lisa
Customer Service Team