This was a very sweet and personal book. All the food looked delicious and I appreciated all the photos that went along with it.

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.