Cooking Alla Giudia: A Celebration of the Jewish Food of Italy

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Join Milan-born food writer and photographer Benedetta Jasmine Guetta on her mission to tell the story of how Jews have impacted Italian food.

From deep-fried Roman artichokes to Venetian sweet and sour sardines, to Apulian orecchiette pasta and Sicilian caponata, some of Italy’s best-known dishes are Jewish in origin.

From the comfort of your own kitchen, Guetta will help you prepare a traditional dish as she discusses Italy’s Jewish history, her goal to preserve the recipes dear to the hearts of Italy’s Jewish families, and the stories behind the extraordinary dishes they prepare.

Register now to receive the recipes Benedetta will be demoing!

“Benedetta Jasmine Guetta shows us the ways Jewish and Italian cooking overlap historically, culturally, and—most important—deliciously.”
—Adeena Sussman, author of “Sababa: Fresh, Sunny Flavors From My Israeli Kitchen”