Cooking Alla Giudia: A Celebration of the Jewish Food of Italy Guetta Benedetta Jasmine
Cooking Alla Giudia: A Celebration of the Jewish Food of Italy Guetta Benedetta Jasmine From deep-fried artichokes (carciofi alla giudia) to hearty fish stew (zuppa di pesce), the Venetian specialty…
Specifikacia Cooking Alla Giudia: A Celebration of the Jewish Food of Italy Guetta Benedetta Jasmine
Cooking Alla Giudia: A Celebration of the Jewish Food of Italy Guetta Benedetta Jasmine
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. From Milan to Rome and Florence to Sicily, the culture of Jews is entrenched in Italy. But little is known about the Jewish people in Italy and their food traditions.
Cooking alla Giudia is the ultimate tribute to the wonderfully rich, but still largely unknown, culinary heritage of the Jews of Italy. It was the Jews, for example, who taught Italians to eat eggplants, and thus helped inspire the classic eggplant parmigiana. 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
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