![]() ![]() ![]() ![]() With a collection of kosher recipes from all regions of Italy, including plenty of vegan and vegetarian options, author Benedetta Jasmine Guetta is on a mission to share for a new generation how the Jews changed Italian food, preserving those recipes and sharing them with the world. Edda was, and remains still even after her death in 2019 at 93, the definitive guide to Jewish Italian cooking.īut it is an extraordinary moment for Italian Jewish cooking and Cooking alla Giudia is terrific.įrom 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. If you don’t have The Classic Cuisine of the Italian Jews: Traditional Recipes and Menus and a Memoir of a Vanished Way of Life by Edda Servi Machlin and her follow-up The Classic Cuisine of the Italian Jews II: More Menus, Recollections and Recipes, get them both now. We wrote about this extraordinary history last year, as we here have long been obsessed with the Italian Jews, Roman Jews, and Italkim. Jewish contributions to Italian cooking is not as well known as it should be, and between this release and Leah Koenig’s next book about Roman Jewish food, Italian Jewish cooking is having a definitive moment. Cooking alla Giudia: A Celebration Of The Jewish Food Of Italy is a modern collection of the wonderfully rich culinary heritage of the Jews of Italy. ![]()
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