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by Benedetta Jasmine Guetta
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Author : Benedetta Jasmine Guetta
Pages : 352
Language :
Release Date :2022-4-12
ISBN :1579659802
Publisher :Artisan
Book 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.