Jewish Flavours of Italy: A Family Cookbook
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- Create Date：2023-03-10 06:52:20
- Update Date：2025-09-06
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- Author：Silvia Nacamulli
- ISBN：1784387789
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Summary
"Cooking in itself is a creative and fulfilling activity， and the results of your efforts can satisfy not only your taste buds but also your soul。 This is my aim: cooking for the soul。" - Silvia Nacamulli in Elle a Tavola
Jewish Flavours of Italy is a culinary journey through Italy and a deep dive into family culinary heritage。 With more than 100 kosher recipes， Silvia offers readers a unique collection of authentic and traditional Italian-Jewish dishes， combined with stunning photography， practical tips， and clear explanations。 With a delicious mix of recipes， family stories and history， Silvia offers a unique insight into centuries-old culinary traditions。
Discover recipes from everyday home-cooked meals to special celebration menus for Jewish holidays。 Highlights include recipes such as pasta e fagioli （borlotti bean soup）， family favourites such as melanzane alla parmigiana （eggplant parmigiana）， as well as delicious Jewish dishes such as Carciofi alla Giudia （Jewish-style fried artichokes）， challah bread， and sarde in saor （Venetian sweet and sour sardines）。
Silvia's extensive cooking repertoire combined with her life experiences means that her recipes and family stories are one-of-a-kind。 She introduces the reader to soup， pasta， matzah， and risotto dishes， then moves on to meat， poultry， fish， and vegetable recipes。 Silvia finishes with mouth-watering desserts such as orecchie di Amman （Haman's ears）， Roman Jewish pizza ebraica （nut and candied fruit cakes） and sefra （aromatic semolina bake）。 Even the most sweet-toothed readers will be satisfied！
Each recipe is introduced by Silvia in a friendly and conversational tone that will get readers involved before they even get the chance to preheat the oven。 Throughout the book， in-depth features highlight ingredients such as artichokes， zucchini flowers and eggplants。 A personal touch shines through and provides a connection with the author。 Silvia's enthusiastic and charming personality transforms this collection of recipes into a culinary experience that will be cherished by generations to come。
Jewish Flavours of Italy is a culinary journey through Italy and a deep dive into family culinary heritage。 With more than 100 kosher recipes， Silvia offers readers a unique collection of authentic and traditional Italian-Jewish dishes， combined with stunning photography， practical tips， and clear explanations。 With a delicious mix of recipes， family stories and history， Silvia offers a unique insight into centuries-old culinary traditions。
Discover recipes from everyday home-cooked meals to special celebration menus for Jewish holidays。 Highlights include recipes such as pasta e fagioli （borlotti bean soup）， family favourites such as melanzane alla parmigiana （eggplant parmigiana）， as well as delicious Jewish dishes such as Carciofi alla Giudia （Jewish-style fried artichokes）， challah bread， and sarde in saor （Venetian sweet and sour sardines）。
Silvia's extensive cooking repertoire combined with her life experiences means that her recipes and family stories are one-of-a-kind。 She introduces the reader to soup， pasta， matzah， and risotto dishes， then moves on to meat， poultry， fish， and vegetable recipes。 Silvia finishes with mouth-watering desserts such as orecchie di Amman （Haman's ears）， Roman Jewish pizza ebraica （nut and candied fruit cakes） and sefra （aromatic semolina bake）。 Even the most sweet-toothed readers will be satisfied！
Each recipe is introduced by Silvia in a friendly and conversational tone that will get readers involved before they even get the chance to preheat the oven。 Throughout the book， in-depth features highlight ingredients such as artichokes， zucchini flowers and eggplants。 A personal touch shines through and provides a connection with the author。 Silvia's enthusiastic and charming personality transforms this collection of recipes into a culinary experience that will be cherished by generations to come。
Reviews
Sharon
，
Jewish Flavours of Italy: A Family Cookbook pays tribute more to the author's family and history than to the actual recipes。 Though I did find the information about the Jewish diaspora interesting， the balance between history and recipe is off balance。 There is not a single recipe in the first 70 pages， which definitely dampens the enthusiasm for cooking。The recipes are divided into sections like Soup， Pasta， Matzah， and Rice; Meat， Poultry， and Fish; Vegetable Dishes; Desserts， Sweets， and Bake Jewish Flavours of Italy: A Family Cookbook pays tribute more to the author's family and history than to the actual recipes。 Though I did find the information about the Jewish diaspora interesting， the balance between history and recipe is off balance。 There is not a single recipe in the first 70 pages， which definitely dampens the enthusiasm for cooking。The recipes are divided into sections like Soup， Pasta， Matzah， and Rice; Meat， Poultry， and Fish; Vegetable Dishes; Desserts， Sweets， and Bakes。 Honestly， I am underwhelmed by the recipes and really did not take special note of any of them。 The dishes that I find the most interesting are ones I already make。 Most of the recipes are spread out over too many pages， with background information， ingredients， and recipes on separate pages。 From a cooking standpoint， it is too hard to keep paging back and forth to see measurements in one place and instruction in the other。Basically， I would rather have my history books separate from my cookbooks， so I would hesitate to recommend Jewish Flavours of Italy to other readers。Disclaimer: I was given an Advanced Reader's Copy by NetGalley and the publisher。 The decision to read and review this cookbook was entirely my own。 。。。more
The Sassy Bookworm
，
⭐⭐⭐⭐⭐ -- Love the cover of this one！This book was jam packed full of yummy sounding recipes！ The book is divided into the following chapters。。。-- Introduction-- Soup， pasta ， matzah and rice-- Meat ， poultry and fish-- Vegetable dishes-- Desserts， Sweets and BakesThe intro is full family （and Jewish） history， culture， traditions， techniques， and much more。 The photos are beautiful and plentiful making this a very visually pleasing book to flip through。 The recipes as I said above are plentiful， ⭐⭐⭐⭐⭐ -- Love the cover of this one！This book was jam packed full of yummy sounding recipes！ The book is divided into the following chapters。。。-- Introduction-- Soup， pasta ， matzah and rice-- Meat ， poultry and fish-- Vegetable dishes-- Desserts， Sweets and BakesThe intro is full family （and Jewish） history， culture， traditions， techniques， and much more。 The photos are beautiful and plentiful making this a very visually pleasing book to flip through。 The recipes as I said above are plentiful， well laid out， and easy to follow。 Most include tips and a little history about the dish itself。 I have tried the Minestra di Pastae Patate （amazing）， the Peperoni Ripienidi Carne （also yummy）， the Carciofialla Giudia （to die for）， and Torta di Miele， Caffè e Noci （out of this world）。 I cannot recommend this cookbook highly enough。 It would be a fantastic addition to any foodies collection， and I can't wait to try many more of the dishes featured in it！**ARC Via NetGalley** 。。。more
Chanel
，
WOW ！ what a delicious book。 Jewish Flavours of Italy by Silvia Nacamulli is so good。 The images， the descriptions， and the recipes are all so amazing
Pauline Knox
，
I really liked the recipes in this book， and I certainly learned more about kosher food and cooking。 But for me there was just too much narrative in the book。 It took 70 pages before there was any sight of a recipe， and whilst some of the narrative was really interesting， I couldn’t help but wish that bit along faster so I could get to the recipes， which was my main interest in the book。My thanks to NetGalley， the publisher and the author for allowing me to read this book in return for an honest I really liked the recipes in this book， and I certainly learned more about kosher food and cooking。 But for me there was just too much narrative in the book。 It took 70 pages before there was any sight of a recipe， and whilst some of the narrative was really interesting， I couldn’t help but wish that bit along faster so I could get to the recipes， which was my main interest in the book。My thanks to NetGalley， the publisher and the author for allowing me to read this book in return for an honest review。 。。。more
Andrea
，
Great recipes！ I'm also very impressed that various things are defined， including what pareve is。 I'm also impressed at the vast amount of options of Italian dishes for all occasions - this is so difficult to find！ I wish there were more kosher cookbooks of Italian and other cuisines like this one！ Great recipes！ I'm also very impressed that various things are defined， including what pareve is。 I'm also impressed at the vast amount of options of Italian dishes for all occasions - this is so difficult to find！ I wish there were more kosher cookbooks of Italian and other cuisines like this one！ 。。。more
Annie
，
Originally posted on my blog Nonstop Reader。 Jewish Flavours of Italy is a lovely cookbook filled with family recipes collected and curated by Silvia Nacamulli wrapped in a rich tapestry of diaspora history of the Jews in Italy。 Due out 23rd May 2023 from Pen & Sword on their Green Bean Books imprint， it's 336 pages and will be available in hardcover format。 There are undeniably quite a lot of wonderful recipes here， but for me the biggest value was in the background history of the Jewish dia Originally posted on my blog Nonstop Reader。 Jewish Flavours of Italy is a lovely cookbook filled with family recipes collected and curated by Silvia Nacamulli wrapped in a rich tapestry of diaspora history of the Jews in Italy。 Due out 23rd May 2023 from Pen & Sword on their Green Bean Books imprint， it's 336 pages and will be available in hardcover format。 There are undeniably quite a lot of wonderful recipes here， but for me the biggest value was in the background history of the Jewish diaspora in Italy; the food was almost secondary。 The author writes accessibly and authoritatively on the subject and I learned a great deal about the immigration of Jews in the area as well as how they adapted to local ingredients whilst still remaining true to their religious and cultural identity at the same time they built a strong rapport in their new homes。 All of the recipes include commentary and background history such as where the dish originated and regional specifics。 Recipe ingredients are given in a bullet list in a sidebar。 Measurements are provided in metric measures with imperial （American） measurements in parentheses。 The cooking directions and tutorials are written clearly and many are accompanied by multiple photos which are in colour and easy to understand。 The photographers have done a stellar job of providing clear action shots without obscuring hands or utensils in the way。Most of the ingredients will be easily found at a well stocked grocery store。 Some few specialty ingredients may need to be acquired from international type food stores or sourced online。 The author has included some conversion charts for measurements in the back of the book as well as an abbreviated bibliography and comprehensive index。 Much of the book is written in Italian on one column and translated side by side in a column of English on the right side of the page。 All of the recipes are written in English with only the dish names in both languages。Five stars。 A wonderfully well written， solidly useful book which would be a superlative choice for public or home library acquisition， as well as gift-giving。Disclosure: I received an ARC at no cost from the author/publisher for review purposes。 。。。more
Theediscerning
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Is it even fair or sensible that I am looking at a book about Italian Jewish cuisine before I look at something based on Jewish Jewish cooking， for want of a better name？ Well， I am。 And anyway， this states very early on that this is not a fusion book of modern dishes – the Jewish communities in Italy living in a long， stable and two-way relationship with their surrounding neighbours has helped this style of cooking become a timeless， homogenised thing， to an extent。 So this is not one person's Is it even fair or sensible that I am looking at a book about Italian Jewish cuisine before I look at something based on Jewish Jewish cooking， for want of a better name？ Well， I am。 And anyway， this states very early on that this is not a fusion book of modern dishes – the Jewish communities in Italy living in a long， stable and two-way relationship with their surrounding neighbours has helped this style of cooking become a timeless， homogenised thing， to an extent。 So this is not one person's idea of a quirk， or a fad。But boy you might as well be reading something just one person has knocked up with pride， for there is far， far too much editorialising and writing around the dishes。OK， the first recipe coming in the 70s when there are practically 350pp is nowhere near as bad as these things can get， but it felt a long time arriving。 Before then we had the history of Italian Jewish cuisines， the history of the author's family and essays giving us all the "necessary" credentials， plus guides to kosher thought and cooking for the feast days and suchlike。 Some of that was vital， some forgivable – some neither。 But then we hit the first dish， a simple-seeming chicken and beef broth， and find the problems。 Page one is the portrait， page two the ingredients list – and then the entire page filled with blurb， extemporising and waffle。 So the actual recipe to follow is overleaf， on page three。 And while that may force you to be mise en place， which is surely a good thing for some， three pages for one basic dish， and the recipe and ingredients needing a page turn all the time， is really wrong。Now it doesn't apply to all the dishes， far from it， but this is evidence of too much waffle。 If you need the nutritional advice， added tips and so on， put them facing the recipe and shunt the photo elsewhere， but don't force the page turn on us。 Let our waistlines spread， not your recipes。 When verbiage gets in the way of the ease of use， you should know you're on the wrong path。But like I say， this is getting off to a bad start that is not maintained。 Elsewhere things are more concise， more useable， and more fit-for-purpose。 And it's a great purpose， bringing what really does seem to be a firmly Italian/Mediterranean diet to us in slightly unexpected ways。 All told this is still a success。 The recipes are clear， and don't involve much that might be scarce （goose sausage， perhaps， but all the same…）。 They are never things that have been thrown in， but instead show centuries of working-rounds， and adaptation， especially with kosher rules such as meat dishes （like lasagne） being by demand dairy-free （ie either the meat or one of the two relevant sauces has to go）。 Ultimately there were about as many recipes for me to snap up for future reference as I expected， a great range of veggie and other dishes， not too much make-your-own-pasta – and more sweet and sour than you probably think。 And OF COURSE there's a shakshuka。 It IS the law， you know。All of this means that if your waffle sensitivity is set to low this will work， and you will find much here to fancy a taste of。 It's not the perfect presentation of what it wants to show us， but still succeeds in doing what it set out to do。 。。。more
Penmouse
，
Jewish Flavours of Italy is the perfect resource for a cook that wants to learn about the culture and history as well as paying for a wonderful selection of recipes。 The author Silvia Nacamulli writes about her family， what it means to be an Italian Jew， and gives historical vignettes throughout her cookbook。 The recipes include US measurements （4 tablespoons of olive oil for example）; weights （700g or 9 ounces for example） and they also include oven temps written in the following ways: 200 degr Jewish Flavours of Italy is the perfect resource for a cook that wants to learn about the culture and history as well as paying for a wonderful selection of recipes。 The author Silvia Nacamulli writes about her family， what it means to be an Italian Jew， and gives historical vignettes throughout her cookbook。 The recipes include US measurements （4 tablespoons of olive oil for example）; weights （700g or 9 ounces for example） and they also include oven temps written in the following ways: 200 degrees C or 180 degree C /fan; or 400 degrees F or gas mark 6。 The recipes should be usable by almost all cooks thanks to the clear explanations given by the author。Recommend。Review written after downloading a galley from NetGalley。 。。。more
Annarella
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I'm Italian and I think that Jewish Italian cuisine is one of the best kept secrets as all the dishes I tasted were always great。This is an excellent recipe book and it talks about recipes but also history。An excellent book highly recommended。Many thanks to the publisher for this arc， all opinions are mine I'm Italian and I think that Jewish Italian cuisine is one of the best kept secrets as all the dishes I tasted were always great。This is an excellent recipe book and it talks about recipes but also history。An excellent book highly recommended。Many thanks to the publisher for this arc， all opinions are mine 。。。more
Brenda
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Jewish Flavours of Italy is a beautiful， beautiful book about the history of Italian Jews， culture， tradition， family， heritage and quality ingredients authored by a Jewish Italian's own experiences。 Actually， it's more than a book。。。it's a captivating experience， family and food photographs included。 How I enjoyed reading about the history of Jews in general and those of Italy！ There is something so very inspiring and uplifting about Silvia Nacamulli's writing which whisked me to the places I a Jewish Flavours of Italy is a beautiful， beautiful book about the history of Italian Jews， culture， tradition， family， heritage and quality ingredients authored by a Jewish Italian's own experiences。 Actually， it's more than a book。。。it's a captivating experience， family and food photographs included。 How I enjoyed reading about the history of Jews in general and those of Italy！ There is something so very inspiring and uplifting about Silvia Nacamulli's writing which whisked me to the places I adore in Italy in an instant。 But more importantly， she made a profound impression upon me with her descriptions of Italian family gatherings， what Jews celebrate， what foods/dishes/ingredients signify and their origins （as well as word origins）， sometimes dating back hundreds and even thousands of years to Old Testament times。 Amongst my many favourites （of many） is the origin and importance of charoset， the fish head story and the dismantling of appliances to make them kosher， My knowledge of the subject just expanded exponentially！ I did not realize tagliatelle baked with goose， raisins and pine nuts is popular in Trieste， one of my favourite cities， nor did I know about the Haman's ears recipe and link to the Biblical story。 Italian food is remarkably regional and the author uses many anecdotes and historical research to describe regional dishes and traditions。 One of her goals is to keep her own family traditions alive。 It seems she is a credit to her family！ Though I have celiac， there are so many recipes here I can make， even those with flour as gluten free substitutions can often be made。。 My palate is very adventurous and thankfully there are several to choose from such as Ravioli di Zucca con Burro e Salvia， Buricche and Baccalà alla Romana。 However， many are well within reach of most cooks such as Minestra di Pasta e Patate， Zucchine Marinate， Rich Soffrito-Based sauce and Insalate di Finocchio， Arance Rosse e Olive。 Who wouldn't love macerating strawberries in white wine， sugar and lemon？ In addition to the above I will try Spaghetti con Ricotta， Zucchero e Cannella， Bigolii in Salsa， Torta d'Uva （with gluten free flour）， Pomodori col Riso， Abbacchio Brodettato （am enamoured with the lemon sauce idea）， Sarde in Saor and Nacamulli's version of fried courgette flowers （Fiori di Zucca Fritti con Mozzarella e alici）。 The author also provides countless practical cooking and baking tips and extols the virtues of the aubergine， tomato， fennel， artichoke and so on。My sincere thank you to Pen & Sword and NetGalley for the honour of reading this phenomenal and unforgettable book。 I could not possibly recommend it enough。 。。。more
Meagan
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Ohhh this book。 #swoonHaving been to both Italy and Israel myself， I was particularly excited to pick up _Jewish Flavours of Italy_--and it did not disappoint。 I love both countries' food， and was super curious to see how the two might mesh （especially in a kosher context; I love meat and dairy in the same dish--hellooooo lasagna--and wondered how one might address that）。 While I can't say Imma go the vegan cheese route， I appreciated Nacamulli's overview of chefs' challenges and their innovativ Ohhh this book。 #swoonHaving been to both Italy and Israel myself， I was particularly excited to pick up _Jewish Flavours of Italy_--and it did not disappoint。 I love both countries' food， and was super curious to see how the two might mesh （especially in a kosher context; I love meat and dairy in the same dish--hellooooo lasagna--and wondered how one might address that）。 While I can't say Imma go the vegan cheese route， I appreciated Nacamulli's overview of chefs' challenges and their innovative approach to resolving them！Nacamulli provides a great overview of both Italian and Israeli cuisine and history， as well as sharing stories of her own family and their experiences during WWII and beyond。 Sobering， and yet， so important to remember and to tell their stories。 Very powerful。The recipes and photographs are both very approachable; I appreciated that the meals didn't all look like haute cuisine or something I'd only order at a restaurant and never make at home！ Even having just had a snack， I still come away hungry after reading the book， lol。 （An inevitable hazard of the business。） Nacamulli includes many a meal plan， as well--one of my favorite things :D as it takes the guesswork out of it！ I felt very much at home with the book， enjoying the family photos along with snaps of area sites and memorabilia， and gratefully accepting the （virtual） invitation to join Nacamulli at her family table。I can't say I'll rush to include spinach in a dessert （a la _torta di spinaci e mandorle_， spinach and almond cake）， but the roasted veggies， challah， and _torta di miele， caffe e nochi_ （honey， coffee and walnut cake） are calling my name！The book allows me to relive many a travel and food memory， and that alone makes it worthwhile--the rest is an added bonus。 （As are an Ottolenghi recipe--huge Yotam fan here！--and a vintage Tintin picture！ So cool to unexpectedly see that！）I received an eARC of the book from the publisher via NetGalley。 All opinions are my own。 。。。more
Kerry Pickens
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I received an Advance Review Copy from Netgalley， and I would definitely buy this book。
Joni Owens
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As an Italian American， I really thought I had a good understanding of Italian cuisine。 This book adds a new perspective to me。 Written almost as a love letter to the authors family and heritage。 Wonderful family pictures and backstory。
Karen Hammond
，
This was such an interesting read。 I especially enjoyed reading about the kosher diet and how / why some things were kosher and some were not。 The history was fascinating。 The food just made me drool。 A good gift book for a foodie。
Monroe Racer
，
This book is a stunning collection of history， culture， family and culinary delights。 Regardless if you are Jewish or Italian or neither， any lover of cooking and food history can appreciate this thorough collection in one beautifully presented package。 The photography is fantastic， with lots to look at while you delve into history and recipes。 At the beginning of her book Silvia Nacamulli explains in her book that " Italian Jewish Cuisine is therefore a story of migration， creativity and necess This book is a stunning collection of history， culture， family and culinary delights。 Regardless if you are Jewish or Italian or neither， any lover of cooking and food history can appreciate this thorough collection in one beautifully presented package。 The photography is fantastic， with lots to look at while you delve into history and recipes。 At the beginning of her book Silvia Nacamulli explains in her book that " Italian Jewish Cuisine is therefore a story of migration， creativity and necessity。。。" and she expertly takes the reader through the history of it through the eyes of herself and her family。 She then covers all the bases of Jewish cooking rules vs customs and practices and then on to foods for the holidays and how they are celebrated in her community。 I love that she pairs each holiday with the appropriate menu options for each holiday。 The recipes themselves are very easy to read and simple to follow， with stunning photography on every page。 The 4 recipes that I have tried so far were delicious- enjoyed by myself and my family。 I also found the recipes easy to execute with no food item that is too hard to source or techniques that require a culinary degree。 There is nothing more frustrating than a cook book that is unapproachable。 This book is the exact opposite。 It both equally enjoyable to read in a comfy chair as it is to dive in the recipes in the kitchen。 As an ARC， I was provided with a digital copy of this book which blew me away with is layout and photos etc。 I can only imagine that the hard-copy will be even more stunning。*Thank you so much to Netgalley and Pen & Sword Publishing for giving me an ARC of this cookbook to enjoy in exchange for my honest review* 。。。more
Sofia
，
Enjoyably eatable cookbookNacamulli tells and hows how the story of the Jews in Italy is intricatably linked to the Italians， the land itself and the food it provides。 How the rules of religion shapes the food and how clever cooks circumnavigate rules and supply to create delicious food whilst keeping within boundaries of law and boundaries of supply and availability。I've already tried some of the fabulous recipes:Merduma - a spicy tomato dip - which we devoured with Maltese breadChicken Ezekiel Enjoyably eatable cookbookNacamulli tells and hows how the story of the Jews in Italy is intricatably linked to the Italians， the land itself and the food it provides。 How the rules of religion shapes the food and how clever cooks circumnavigate rules and supply to create delicious food whilst keeping within boundaries of law and boundaries of supply and availability。I've already tried some of the fabulous recipes:Merduma - a spicy tomato dip - which we devoured with Maltese breadChicken Ezekiel - devoured a wellI've a whole list of others on my immediate to cook list and I'm looking forward to more。An ARC gently provided by publisher/author via Netgalley 。。。more
Hello
，
Silvia Nacamulli's "Jewish Flavours of Italy" is a detailed collection of recipes， history， and family memories that embrace both Jewish and Italian cultures。 For those who are interested， there is an interesting overview of Italian Jewry as well as Nacamulli's personal family stories。 She also details the Jewish holidays and gives cooking tips for those who may need them。 Often， cookbooks with this much up-front detail tend to have less recipes。 But not this cookbook - within the pages are a la Silvia Nacamulli's "Jewish Flavours of Italy" is a detailed collection of recipes， history， and family memories that embrace both Jewish and Italian cultures。 For those who are interested， there is an interesting overview of Italian Jewry as well as Nacamulli's personal family stories。 She also details the Jewish holidays and gives cooking tips for those who may need them。 Often， cookbooks with this much up-front detail tend to have less recipes。 But not this cookbook - within the pages are a large full repertoire of recipes。 I like that the food recipes are grouped by type （ "soup， pasta， matzah and rice" and "vegetable dishes" for example） rather than by holiday or ingredient。 When I want to make a soup， I want to know where to find the recipe！ There are thoughtful detailed instructions with each recipe as well as many photos。 If you need explanations and examples， you will find them。 If you are an impatient cook like myself， you can flit through the well-laid out recipes and find whatyou need。 Prep time， Cooking， tips， ingredients are all laid out in an easy-to-read format。Do you ever succumb to a purchase of a beautiful cookbook but then find yourself not using it because the recipes are too involved or obscure？ This book will not be one of those purchases。 There are basics like tomato sauces， soups and challah bread but also a few more involved recipes like Buricche （traditional savoury parcels）。 Also， Italian cooking in general is inherently （in my opinion） approachable and practical - so the recipes are all approachable and simple to master。I have tried the Torta di Mele （apple cake - yum！）， the Pizza d' Azzima （simple and clever！） and the Lasagne al Sugo （I prefer this to a traditional meat version）。 Everything has been delicious。 The recipes themselves are clear and straightfoward。 The measurements are spot-on。 I can't wait to cook my way through the rest of this book。 。。。more
Ira Smith
，
I love Jewish and Italian foods， so getting a chance to read Jewish Flavors of Italy was really appealing to me。Not only is this volume a wonderful collection of recipes （and there are many！）， but it also details the remarkable history of Italian Jewry， and she intertwines her own family’s history in Italy， including tales of how many of her family members survived the Holocaust。 She also discusses the evolution of Jewish cooking in Italy， with its many influences coming from Jews from various c I love Jewish and Italian foods， so getting a chance to read Jewish Flavors of Italy was really appealing to me。Not only is this volume a wonderful collection of recipes （and there are many！）， but it also details the remarkable history of Italian Jewry， and she intertwines her own family’s history in Italy， including tales of how many of her family members survived the Holocaust。 She also discusses the evolution of Jewish cooking in Italy， with its many influences coming from Jews from various countries emigrated to Italy and brought their own traditions， foods and spices with them。A fascinating volume filled with detailed recipes that I absolutely can’t wait to try。My thanks to the publisher and to Netgalley for providing an ARC of the book。 。。。more
LittleRead
，
This book is so much more than a cookbook。 I found the recipes to be fabulous and am eager to try some of these。 The xxx and xxx had me drooling on the pages。 The addition of stories and history really set this book apart from so many other cookbooks。 I felt that nit only was Silvia sharing her recipes， but she was sharing herself…her story and her history…and this made it so much more personal and heartwarming for me。
Mary-Claire R
，
My husband （1st generation Italian） and I went to Italy 9/2019 and we toured the ghetto in Rome and they had hands down the best fried artichokes and crisp white wine I've ever had！ So， I was very excited to get this cookbook however， I think there was a lot of things that didn't translate （literally and figuratively）。。。。。1。 I had problems opening it on my netgalley app so it was hard and time consuming to read the recipe and see the pictures2。 The quality of ingredients （Italian food v。 Metro D My husband （1st generation Italian） and I went to Italy 9/2019 and we toured the ghetto in Rome and they had hands down the best fried artichokes and crisp white wine I've ever had！ So， I was very excited to get this cookbook however， I think there was a lot of things that didn't translate （literally and figuratively）。。。。。1。 I had problems opening it on my netgalley app so it was hard and time consuming to read the recipe and see the pictures2。 The quality of ingredients （Italian food v。 Metro Detroit Italian grocery stores） left something to be desired。 No matter how good a recipe is the quality of fresh Italian produce does not convert to American grown food， even when we bough from my husbands family owned Italian grocery store （Nino Salvaggios）3。 There was a lack of seasonings in this book-I wanted to make the recipes exactly as described but some of the food turned out bland and we had to add salt and pepper。 We have made 4 recipes so far （lamb， chicken， artichokes and pizza） and this was true with all of them。 。。。more
Karen Hancock
，
Lovers of history and food will find Jewish Flavours of Italy: A Family Cookbook well-written and fascinating， and will not only want to cook dozens of the recipes， but also curl up in a corner and enjoy。 The beginning of the cookbook outlines the history of the Jews in Italy， as well as keeping kosher。 There are also chapters on ingredients， cooking equipment， and other helpful information。 Once readers are versed on the histor and basics， they will want to go on to the amazing recipes， which a Lovers of history and food will find Jewish Flavours of Italy: A Family Cookbook well-written and fascinating， and will not only want to cook dozens of the recipes， but also curl up in a corner and enjoy。 The beginning of the cookbook outlines the history of the Jews in Italy， as well as keeping kosher。 There are also chapters on ingredients， cooking equipment， and other helpful information。 Once readers are versed on the histor and basics， they will want to go on to the amazing recipes， which are absolutely mouthwatering。 There are so many excellent recipes， that many cooks will want to make something every day for a month or so from this cookbook。 These are recipes that nobody will ever get tired of。The recipes are concise， simply written， and easy-to-follow。 Cooks with skills from beginner to advanced will easily be able to follow the recipes and turn out picture-perfect results。 The photographs are beautiful， and almost every recipe is pictured。 There are also beautiful photographs of Italy and the historical aspect of Italy and how the author’s family survived through history。 The recipes are for dishes that most of us will actually want to cook and serve; none of those recipes that look nice， but aren’t doable。 Most of the ingredients are easily found in any major grocery store， and many are already on anyone’s well-stocked pantry shelves。 All told， this is an excellent and beautiful cookbook。 It should be on the cookbook shelf of anyone serious about delicious Italian cooking。Special thanks to NetGalley for supplying a review copy of this book。 。。。more
Stephen Streeter
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Being an avid reader of cookery books and food history， this new focus on Jewish Italian cookery intrigued me。，Having enjoyed Claudia Roden’s history of Jewish Food and Eddi。Servi Machlin’s Classic Cuisine of Italian Jews， I was intrigued to read Silvia Nacamulli’s stance on this fascinating cultural history。 This is a very enjoyable book combining historically information and the contexts upon which Jewish cuisine in Italy developed ， the author’s family history within Rome and a good selection Being an avid reader of cookery books and food history， this new focus on Jewish Italian cookery intrigued me。，Having enjoyed Claudia Roden’s history of Jewish Food and Eddi。Servi Machlin’s Classic Cuisine of Italian Jews， I was intrigued to read Silvia Nacamulli’s stance on this fascinating cultural history。 This is a very enjoyable book combining historically information and the contexts upon which Jewish cuisine in Italy developed ， the author’s family history within Rome and a good selection of recipes。Most recipes are provided with a background linked to origins and/ or their place within Jewish customs and calendar events。The recipes are accessible and there are some variations on traditional Italian favourites 。This is an enjoyable cookery book high gives you a taste of the Mediterranean and Jewish life 。 The recipes using aubergines （ and artichokes which next in season ）as well as the tortas /cakes，will be my first recipes to explore。Worthy of a place on my shelf of good cookbooks。 。。。more
tpg0
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As an AI language model， I don't have personal experience with cookbooks， but I can give you details about it。 "Jewish Flavours of Italy: A Family Cookbook" is a cookbook written by Marlena Spieler， which focuses on Jewish cuisine in Italy。 The cookbook contains recipes inspired by the Jewish diaspora in Italy， featuring dishes from Rome， Bologna， and Venice。 The book includes over 100 recipes， along with beautiful photographs and stories about the author's family。 It is suitable for anyone interested in Jewish cuisine， Italian cuisine， or a combination of both。
tpg1
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As an AI language model， I cannot form a personal opinion or provide a tasting experience。 However， 'Jewish Flavours of Italy: A Family Cookbook' is a great book that showcases a rich culinary history of Italian Jewish cuisine。 The cookbook features an array of easy-to-follow recipes， traditional techniques， and personal anecdotes from the authors' family history。 The book includes chapters on antipasti， soups， pasta， risotto， main courses， Passover dishes， desserts， and even homemade liqueurs。 It is an excellent read for anyone interested in the intersection of Jewish and Italian culture and wants to experiment with some delicious recipes。
tpg2
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As an AI language model， I cannot have personal opinions or preferences。 However， I can provide you with some information about the book you mentioned。 'Jewish Flavours of Italy: A Family Cookbook' is a book by photographer and food writer Erica De Mane。 The book features traditional Jewish recipes of Italian cuisine - a blend of Mediterranean and Middle Eastern culinary traditions。 It includes various dishes such as gefilte fish， baccalà， and couscous， among others。 The book is not only a collection of recipes， but it also explores the Jewish history in Italy and the cultural influences on the cuisine。 It is a well-researched and beautifully illustrated book that celebrates the unique flavors of Jewish-Italian cookery。
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jewish flavours of italy a family cookbook