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

An Italian food writer and photographer pays tribute to the culinary heritage of Jews from Italy through a collection of kosher recipes including Goose Prosciutto and Salami, Deep-Fried Artichokes and Sweet and sour sardines. 25,000 first printing. Illustrations.
"From deep-fried artichokes (carciofi alla giudia) to hearty fish stew (zuppa di pesce), the Venetian specialty of sarde in saor (sweet-and-sour sardines), and orecchiette pasta, some of Italy's best-known dishes are Jewish in origin. But little is knownabout the Jewish people in Italy and their food traditions. From Milan to Rome and Florence to Sicily, the culture of Jews is entrenched in Italy. It was the Jews, for example, who taught Italians to eat eggplants, and thus helped inspire the classic eggplant parmigiana. Cooking alla Giudia is the ultimate tribute to the wonderfully rich, but still largely unknown, culinary heritage of the Jews of Italy. With recipes from Persian, Lebanese, Ashkenazic, and Libyan Jews, and kosher, vegan, vegetarian, and gluten-free options, author Benedetta Jasmin Guetta is on a mission to tell the story of how the Jews changed Italian food, to preserve the extraordinary recipes of the Jewish communities of Italy and make them vital and relevant today. Highlighted throughout the book are holiday meals with regional Italian specialties along with guides to the Italian cities with Jewish heritage. The book will show how to integrate the recipes into your everyday meals and holiday traditions, including indexes indicating which dishes are best for which holidays and which recipes are kosher"--
Jews 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 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.