Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions

Capture the flavors of Italy with more than 150 recipes for conserves, pickles, sauces, liqueurs, infusions, and other preserves

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 flavors 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 savor each treasured jar all year long.

Author: Domenica Marchetti
Publisher: Harvest Publications
Published: 06/14/2016
Pages: 304
Binding Type: Paperback
Weight: 1.60lbs
Size: 9.00h x 7.50w x 0.90d
ISBN13: 9780544611627
ISBN10: 0544611624
BISAC Categories:
- Cooking | Methods | Canning & Preserving
- Cooking | Regional & Ethnic | Italian
- Cooking | Individual Chefs & Restaurants

About the Author
DOMENICA MARCHETTI is the author of six cookbooks on Italian cooking. Her articles and recipes have been featured in The Washington Post, Food & Wine, Fine Cooking, Cooking Light, and Leite's Culinaria, among others.