'Glorious food from an engaging family - informative, fascinating,
moving and delicious' - Claudia Roden 'Food and family stories are
the best way, perhaps the only way, to begin to unravel the
intricate history of the Jews of Italy. This is a brilliant book to
cook from and, as you do that, get a glimpse into a community more
than two millennia old' - Yotam Ottolenghi "Silvia lives and
breathes the Italian food of her family and their forbears, she has
carefully researched the provenance of each dish, and lends great
authenticity and exuberance to every single page of this book.
Brava!" - Joan Nathan "Don't buy one copy - buy two (that caponata
is to die for)!" - Gil Hovav "Once you set foot in Silvia's Italian
Jewish kitchen, you will never want to leave. Much more than a
cookbook, this is a delicious deep dive into heritage, family and
the Italian Jewish soul." - Lisa Goldberg, Monday Morning Cooking
Club "A joyous celebration of the history and culinary heritage of
Italian Jews. Silvia Nacamulli beautifully weaves together personal
stories of family, friendships and, of course, delicious food." -
Linda Dangoor, author of Flavours of Babylon "Silvia's stunning
book is a fascinating and delicious journey into the Italian Jewish
kitchen." - Victoria Prever, food editor of The Jewish Chronicle
"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 (aubergine
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, courgette flowers and aubergines. 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.
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