La Cucina Ebraico Romanesca
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La Cucina Romana E Ebraico Romanesca
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Author : Giuliano Malizia
language : it
Publisher: Newton Compton Editori
Release Date : 2012-09-07
La Cucina Romana E Ebraico Romanesca written by Giuliano Malizia and has been published by Newton Compton Editori this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-09-07 with Cooking categories.
In oltre 200 ricette Il meglio di un’antica tradizione culinaria che ha conservato la semplicità e la genuinità originarie Oltre duecento gustosissime ricette che vanno dagli antipasti ai dolci; il meglio di un’antica tradizione culinaria viene offerto e messo a disposizione, in modo completo e ragionato, affinché ogni lettore possa concedersi il piacere e la felicità conviviale che solo una buona tavola può dare. Se c’è un campo in cui è giusto e opportuno conservare e difendere la tradizione, questo è il campo della gastronomia. Ciò vale in particolar modo per la cucina romana, le cui origini vengono fatte risalire da alcuni studiosi addirittura alla Roma imperiale: cucina semplice e non ricercata per eccellenza, realizzata con ingredienti facili da reperire e sempre a portata di mano (pur nel rispetto dei cicli stagionali). Il volume raccoglie inoltre le principali ricette della cucina ebraico-romanesca: dai notissimi carciofi alla giudia al risotto di Shabbat, dal pane a forma di treccia agli aliciotti con l’indivia, il lettore trova qui elencate e commentate gustosissime pietanze nate dalla semplicità e soprattutto in seno all’ambiente familiare. Infatti è proprio nella casa che la cucina ebraica ha avuto sempre la sua base, seguendo i dettami di un’arte culinaria tramandata oralmente da madre in figlia, da suocera a nuora. E grazie alla sua genuinità la cucina ebraico-romanesca si affianca benissimo a quella romana e ambedue si completano scambievolmente per la delizia e il piacere dei buongustai romani e non romani. Giuliano Malizia nato a Roma nel 1929, ha cominciato a occuparsi di cultura romana dal 1950. Da allora ha vinto numerosi premi per le sue opere in prosa e in versi, tra le quali ricordiamo Cara Roma, ti scrivo questa mia. Per la Newton Compton ha pubblicato La cucina romana e ebraico-romanesca, Le statue di Roma, Gli archi di Roma, I ponti di Roma, Testaccio e Proverbi, modi di dire e dizionario romanesco.
La Cucina Ebraico Romanesca
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Author : Giuliano Malizia
language : it
Publisher:
Release Date : 1995
La Cucina Ebraico Romanesca written by Giuliano Malizia and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cooking categories.
La Cucina Romana E Ebraico Romanesca In Oltre 200 Ricette
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Author : Giuliano Malizia
language : it
Publisher:
Release Date : 2012
La Cucina Romana E Ebraico Romanesca In Oltre 200 Ricette written by Giuliano Malizia and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Cooking categories.
La Cucina Romana Ed Ebraico Romanesca
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Author : Giuliano Malizia
language : it
Publisher:
Release Date : 2014
La Cucina Romana Ed Ebraico Romanesca written by Giuliano Malizia and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Cooking categories.
Roman and Jewish cuisine ; more than 200 recipes ranging from appetisers to desserts ; the best of ancient culinary traditions.
Jewish Flavours Of Italy
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Author : Silvia Nacamulli
language : en
Publisher: Green Bean Books
Release Date : 2023-03-17
Jewish Flavours Of Italy written by Silvia Nacamulli and has been published by Green Bean Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-17 with Cooking categories.
"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.
Portico Cooking And Feasting In Rome S Jewish Kitchen
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Author : Leah Koenig
language : en
Publisher: W. W. Norton & Company
Release Date : 2023-08-29
Portico Cooking And Feasting In Rome S Jewish Kitchen written by Leah Koenig and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-29 with Cooking categories.
One of Food & Wine's Best Cookbooks of Fall 2023 A captivating tour through Rome’s centuries-old Jewish community with more than 100 simple, deeply flavorful, vegetable-forward recipes. “Naming the book Portico is my way of saying, ‘Welcome. I’m glad you are here.’” A leading authority on Jewish food, Leah Koenig celebrates la cucina Ebraica Romana within the pages of her new cookbook. Portico: Cooking and Feasting in Rome’s Jewish Kitchen features over 100 deeply flavorful recipes and beautiful photographs of Rome’s Jewish community, the oldest in Europe. The city’s Jewish residents have endured many hardships, including 300 years of persecution inside the Roman Jewish Ghetto. Out of this strife grew resilience, a deeply knit community, and a uniquely beguiling cuisine. Today, the community thrives on Via del Portico d’Ottavia (the main road in Rome’s Ghetto neighborhood)—and beyond. Leah Koenig’s recipes showcase the cuisine’s elegantly understated vegetables, saucy braised meats and stews, rustic pastas, resplendent olive oil–fried foods, and never-too-sweet desserts. Home cooks can explore classics of the Roman Jewish repertoire with Stracotto di Manzo (a wine-braised beef stew), Pizza Ebraica (fruit-and-nut-studded bar cookies), and, of course, Carciofi alla Giudia, the quintessential Jewish-style fried artichokes. A standout chapter on fritters—showcasing the unique gift Roman Jews have for delicate frying—includes sweet honey-soaked matzo fritters, fried salt cod, and savory potato pastries (burik) introduced by the thousands of Libyan Jews who immigrated to Rome in the 1960s and ’70s. Every recipe is masterfully tailored to the home cook, while maintaining the flavor and integrity of tradition. Suggested menus for holiday planning round out the usability and flexibility of these dishes. A cookbook for anyone who wants to dive more deeply into Jewish foodways, or gain new insight into Rome, Portico features the makers and creators who are keeping Roman Jewish food alive today, transporting us to the bustling streets of the Eternal City while also making us feel—as we cook and eat—very much at home.
Cooking Alla Giudia
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Author : Benedetta Jasmine Guetta
language : en
Publisher: Hachette UK
Release Date : 2022-04-05
Cooking Alla Giudia written by Benedetta Jasmine Guetta and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-05 with Cooking categories.
Cooking alla Giudia 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. It was the Jews, for example, who taught Italians to eat the eggplant, and thus helped inspire the classic eggplant parmigiana and many other local specialties. With a collection of kosher recipes from all regions of Italy, including plenty of vegan, vegetarian, and gluten-free options, author Benedetta Jasmine Guetta is on a mission to tell the story of how the Jews changed Italian food, to preserve these recipes, and to share with home cooks the extraordinary dishes prepared in the Jewish communities of Italy. Highlighted throughout the book are menus with regional Italian specialties, along with short, useful guides to the Italian cities with Jewish history. The book will show how to integrate the recipes into your everyday meals and holiday traditions as well.
La Mia Cucina Ebraico Romanesca
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Author : Bruna Tedeschi
language : it
Publisher:
Release Date : 2008
La Mia Cucina Ebraico Romanesca written by Bruna Tedeschi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Cooking, Italian categories.
The Eternal Table
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Author : Karima Moyer-Nocchi
language : en
Publisher: Rowman & Littlefield
Release Date : 2019-03-08
The Eternal Table written by Karima Moyer-Nocchi and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-08 with History categories.
The Eternal Table: A Cultural History of Food in Rome is the first concise history of the food, gastronomy, and cuisine of Rome spanning from pre-Roman to modern times. It is a social history of the Eternal City seen through the lens of eating and feeding, as it advanced over the centuries in a city that fascinates like no other. The history of food in Rome unfolds as an engaging and enlightening narrative, recounting the human partnership with what was raised, picked, fished, caught, slaughtered, cooked, and served, as it was experienced and perceived along the continuum between excess and dearth by Romans and the many who passed through. Like the city itself, Rome’s culinary history is multi-layered, both vertically and horizontally, from migrant shepherds to the senatorial aristocracy, from the papal court to the flow of pilgrims and Grand Tourists, from the House of Savoy and the Kingdom of Italy to Fascism and the rise of the middle classes. The Eternal Table takes the reader on a culinary journey through the city streets, country kitchens, banquets, markets, festivals, osterias, and restaurants illuminating yet another facet of one of the most intriguing cities in the world.
La Cucina Sarda
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Author : Alessandro Molinari Pradelli
language : it
Publisher: Newton Compton Editori
Release Date : 2012-09-20
La Cucina Sarda written by Alessandro Molinari Pradelli and has been published by Newton Compton Editori this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-09-20 with Cooking categories.
In 450 ricette tradizionali Una gastronomia che da sempre custodisce ed esalta i grandi sapori della terra e del mare La Sardegna, terra dai due volti, di mare e di montagna, ha fatto della sua cucina un’arte, capace di soddisfare il gusto e l’olfatto di chiunque ne abbia assaggiato i piatti tradizionali. La cacciagione si sposa con finocchio e foglie di mirto selvatico, il pesce con alloro e bacche di ginepro, e poi ancora aragoste, maialino cotto su una brace di legno profumato, formaggi, miele di corbezzolo e dolci di mandorle. Ricette di terra o di mare, il cui ingrediente principale resta sempre il profumo della macchia mediterranea. Alessandro Molinari Pradelli giornalista e scrittore bolognese, si occupa da anni di civiltà contadina, enologia, storia della gastronomia e artigianato. Con la Newton Compton ha pubblicato numerosi libri dedicati alla gastronomia delle regioni italiane e l’imponente volume La cucina regionale italiana in oltre 5000 ricette.