“Cooking alla Giudia: A Celebration of the Jewish Food of Italy” is the ultimate tribute to the wonderfully rich, yet still largely unknown, culinary heritage of the Jews of Italy.

From Roman deep-fried artichokes (carciofi alla giudia) to Venetian sarde in saor (sweet-and-sour sardines), Apulian orecchiette pasta and Sicilian caponata, some of Italy’s best-known dishes are Jewish in origin. But little is known about the Jewish people in Italy and their culinary traditions.