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

  • From the Publisher
March 24, 2021

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.

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