Cooking Alla Giudia: The Untold Story of the Jewish Food of Italy

“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 “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   Guetta says the food of Italian Jews looks nothing like that of Ashkenazi Jews living in America. Sheexplores how the Jewish culture and Italian cuisine intersect.” —KCRW “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 “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 

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 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, and Elle.