“Guetta’s new cookbook proves why Jewish Italian food deserves to be better known. Cooking alla Giudia is a tribute to the rich culinary heritage that gave us Roman deep-fried artichokes, caponata, and more. —Martha Stewart Living “Guetta realized how few Italians knew how much Jews had influenced their beloved cuisine. To help them learn, she wrote [Cooking alla Giudia]. . . . While Roman-Jewish recipes have been well documented both in Italian and English, Guetta said that many lesser-known Jewish-Italian recipes were in danger of being lost.” —The Forward “Benedetta Jasmine Guetta shows us the ways Jewish and Italian cooking overlap historically, culturally, and—most important—deliciously. From antipasti to zuppa, she covers the canon of flavors, traditions, and dishes that make Italian Jewish food uniquely appealing.”—Adeena Sussman, author of Sababa “Cooking alla Giudia is an authoritative work on Italian Jewish cuisine that weaves together the complex history and narratives of Italy’s Jewish communities with the vibrant recipes that have had outsized influence in Italian food culture.”—Katie Parla, New York Times bestselling cookbook author
