The notion of preserving shouldn't be limited to American jams and
jellies, and in this book, author Domenica Marchetti turns our gaze
to the ever-alluring flavours and ingredients of Italy. There,
abundant produce and other Mediterranean ingredients lend
themselves particularly well to canning, bottling, and other
preserving methods. Think of marinated artichokes in olive oil,
classic giardiniera, or, of course, the late-summer tradition of
putting up tomato sauce. But in this book we get so much more, from
Marchetti's in-person travels across the regions of Italy as well
as the recipes handed down through her family: sweet and sour
peppers, Marsala-spiked apricot jam, lemon-infused olive oil, and
her grandmother's amarene, sour cherries preserved in alcohol.
Beyond canning and pickling, the book also includes recipes for
making cheese, curing meats, infusing liqueurs, and even a few
confections, plus recipes for finished dishes so you can savour
each treasured jar all year long.
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