Cooking alla Giudia / BENEDETTA JASMINE GUETTA
An authoritative look at Italian-Jewish cuisine from every region of Italy. Did you know that Jews taught Italians how to cook eggplant, make orecchiette and to use pine nuts and raisins? A rich symbiosis of food traditions is woven among 100 recipes. This beautiful intersection yields recipes like Crispy Fried Haman’s Ears, a dairy-free meat lasagne, and kosher carbonara.
Hardback format / 352 pages
Published 12 April 2022