COOKING ALLA GIUDIA

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. 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.

You may order Cooking alla Giudia by Benedetta Jasmine Guetta from:

• Flashlight Books in Walnut Creek: https://flashlightbooks.handseller.com/home/bookdetailsin/1579659802

• Orinda Books: https://www.orindabooks.com/book/9781579659806

• Rakestraw Books in Danville: https://www.rakestrawbooks.com/book/9781579659806

• Mrs. Dalloway's Bookstore in Berkeley: https://www.mrsdalloways.com/book/9781579659806