Cooking alla Giudia
My first “real” (as in “not co-authored”) book is dedicated to Italian Jewish cuisine: not to Italian cuisine in general, nor to Sephardic or Ashkenazi Jewish cuisine, but specifically to the Jewish culinary tradition of Italy, a niche that is little known but very rich in historical and cultural, as well as, of course, gastronomic interest.
The book so far exists only in English. It came out in March 2022, and it’s available on Amazon and all the other places where you buy books!
Ricette e Precetti
Our friend Miriam Camerini has written 45 short stories that tell the intricate and fascinating relationship between food and the religious norms of monotheistic religions. We wrote the recipes that accompany those stories, and Jean Blanchart brought them to life with her illustrations.
The book is available in Italian and also in German on Amazon, as well as in all the other places where you buy books!
Zucchero e dolcificanti naturali
I co-wrote this book with Dr. Alberto Fiorito to help those who want to start eating healthy deal with awareness with the consumption of sugar and natural sweeteners. How does glucose metabolism work? What is the difference between honey, brown sugar, fructose, maple syrup, and stevia, nutritionally and culinary-wise? In the book, you will find described (and photographed!) a lot of recipes for making tasty savory and sweet dishes without abusing sugar, but also without sacrificing taste.
The book is available in Italian on Amazon, as well as in all the other places where you buy books!
