About the Recipes

This book does not pretend to be a comprehensive study of the food of the Italian Jews. Instead, it is a personal selection of some of my favorite Italian Jewish recipes, those that I thought the home cooks of today would be interested in preparing. In my studies, I found many fascinating traditional recipes, such as brain-filled ravioli, home-cured goose breast, and goose salami, but I have not included them. Although many home cooks might be intrigued by the existence of such foods, and even be likely to buy them if they were available, I don’t think they would take the trouble to make them.