Silvia Nacamulli’s new cookbook, Jewish Flavours of Italy, draws its readers into the fascinating history of Italian Jews and their food and Nacamulli’s own family table. Nacamulli tells the history of her Italian family and the dishes that hold meaning to her.

She also incorporates recipes that represent the wider Italian Jewish community, including their influences from Jews who immigrated from other places, like Libya or the Levant. But she emphasizes that every single story and recipe has a reason for being in her book.