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

Introducing Cooking alla Giudia: A Celebration of the Jewish Food of Italy – your passport to an undiscovered realm of culinary excellence. Unravel the secrets of Italy's rich Jewish gastronomic tapestry with author Benedetta Jasmine Guetta as your guide, as she takes you on a delectable journey through the heart of Italian Jewish cuisine.

Discover the hidden treasures of flavor in every page, where ancient traditions come to life in a contemporary kitchen. From the crispy delight of Roman deep-fried artichokes (carciofi alla giudia) to the tantalizing sweetness of Venetian sarde in saor (sweet-and-sour sardines), the book unearths the origins of some of Italy's most beloved dishes.

Unveil the culinary legacy left by the Jews in Italy, a legacy that transformed the Italian palate. Did you know it was the Jewish community that introduced eggplant to Italy, inspiring iconic dishes like the eggplant parmigiana? "Cooking alla Giudia" sheds light on this fascinating history and invites you to savor the fruits of this unique cultural fusion.

This comprehensive collection of kosher recipes spans every corner of Italy, offering a diverse array of options, including vegan, vegetarian, and gluten-free alternatives. Benedetta Jasmine Guetta's mission is clear – to preserve the heritage of Jewish-Italian cuisine and share these exceptional recipes with you. 

Each page is a window into the kitchens of history, offering not just recipes, but a deeper understanding of the cultural significance of each dish. Short and insightful guides to Italian cities with Jewish history add an enriching layer to your culinary journey.