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.
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.
Benedetta Jasmine Guetta is an Italian food writer and photographer. She was born in Milan, but she lives in Santa Monica, California. In 2009, she cofounded a website called Labna, the only Jewish/Kosher cooking blog in Italy, specializing in Italian and Jewish cuisine. Since then, she has been spreading the word about the marvels of Italian Jewish food in Italy and abroad, teaching the recipes of the cuisine to a growing number of people in cooking schools, synagogues, and community centers, among other institutions. Her work has been featured in numerous news outlets in Italy and abroad, including the Washington Post, Cosmopolitan, Elle à Table, Saveur, and Tablet. Guetta has previously coauthored two cookbooks in Italian; this is her first English-language cookbook.
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Contents
Introduction Ingredients Tools and Utensils
Antipasti—Starters Shabbat Milan and Lombardy
Primi—Soups
Primi—Pasta and Rice Rosh Hashanah and Yom Kippur Venice and Veneto
Secondi—Poultry and Fish
Secondi—Beef, Veal, and Lamb Sukkot and Simchat Torah Turin and Piedmont
Contorni—Sides Hanukkah Rome and Lazio
Dolci—Desserts Purim Florence and Tuscany
Biscotti e dolcetti—Cookies and Sweets Passover Bologna, Ferrara, and Emilia-Romagna
Pane—Bread Shavuot, Tu B’Shvat, and Tu B’Av Smaller Jewish Communities
Sources Bibliography Acknowledgments Kashrut Index General Index
