Dayenu: Passover Egg Soup
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
Elevate your experience by becoming a Premium Member today and unlock limitless access to our exclusive Italy intelligence along with a host of members-only perks:
Unlimited access to premium digital content
Weekly newsletters exclusively crafted for members
Bellissimo quarterly digital magazines
Buongiorno monthly newsletters
Access to a collection of eBooks and mini-guides
Exclusive monthly offers and downloads
An ItaliaPass Primo membership providing savings of $249+ on your Italy trip
Immerse yourself in the richness of Italy with unparalleled benefits and insights for less than the cost of a cappuccino per week!
Already a member? Sign in here.