Cooking Alla Giudia

A Celebration of the Jewish Food of Italy

By: Benedetta Jasmine Guetta

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Hardcover | 12 April 2022 | Edition Number 1

At a Glance

Hardcover
352 Pages

Dimensions(cm)
25.8 x 19.4 x 2.7

Hardcover

$65.99

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Jewish people have lived in Italy for thousands of years, yet their contributions to Italian cuisine have been largely untold. Cooking alla Giudia shares the recipes, but also the connections of the Jewish people to many beloved Italian dishes and other wonderful delicacies.

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

Industry Reviews

“Benedetta Jasmine Guetta shows us the ways Jewish and Italian cooking overlap historically, culturally, and—most important—deliciously. From antipasti to zuppa, she covers the canon of flavors, traditions, and dishes that make Italian Jewish food uniquely appealing.”
—Adeena Sussman, author of Sababa

“Cooking alla Giudia is an authoritative work on Italian Jewish cuisine that weaves together the complex history and narratives of Italy’s Jewish communities with the vibrant recipes that have had outsized influence in Italian food culture.”
—Katie Parla, New York Times bestselling cookbook author

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