Dayenu: Passover Egg Soup
![Excerpted from Cooking alla Giudia by Benedetta Jasmine Guetta (Artisan Books). Copyright © 2022. Photographs by Ray Kachatorian.](/sites/default/files/styles/800xauto/public/2023-03/passover-spread-COOKING%20ALLA%20GIUDIA%20by%20Benedetta%20Jasmine%20Guetta.jpg?itok=z3BFJPOJ)
Recipe excerpted from Cooking alla Giudia by Benedetta Jasmine Guetta (Artisan Books). Copyright © 2022. Photograph by Ray Kachatorian (Dayenu is at bottom left).
Ahead of Passover, Italy Magazine contributor Eric Millman spoke with Benedetta Jasmine Guetta, the Milan-born author of Cooking alla Giudia: A Celebration of the Jewish Food of Italy, on everything from Italian seder staples to the differentiation of “Jewish-Italian food” from simply “Jewish food in Italy.” Read
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