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

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Notes about this book

  • slowfoodie on January 25, 2021

    OMG! The recipe for: "Sweet-and-Sour Roasted Peppers with Capers" is one I've made over and over again. These are fabulous on panini, or any sandwich you want to elevate to a superstar status. If I lost this book I would buy it again, if only for that recipe.

Notes about Recipes in this book

  • Sweet-and-sour roasted peppers with capers

    • slowfoodie on September 16, 2021

      Great to have on hand. They keep in the fridge as long as you keep oil topping them. They are fantastic on any sandwich, panini, or as part of a charcuterie plate. I make them over and over. A much loved recipe, although they do need a bit more vinegar than called for.

  • Oil-preserved butternut squash with mint

    • twoyolks on November 29, 2017

      This is a unique pickle. The flavor of the butternut squash is preserved and it still has a lot of texture. Now just what to do with it.

  • Red cabbage pickle

    • twoyolks on November 29, 2017

      This is almost like sauerkraut but rather different at the same time. The tang comes from vinegar instead of fermentation. This was mostly just odd.

  • Cipollini in agrodolce

    • twoyolks on January 20, 2019

      These had a nice flavor and everything you'd expect from them. I had large cipollini onions so I cut them in quarters. I think these would be much better if smaller onions were used.

  • Giulia's pickled zucchini

    • twoyolks on October 26, 2017

      The zucchini is lightly pickled and very soft. It's almost too small to eat easily.

  • Three-citrus liqueur

    • twoyolks on June 09, 2021

      Somehow this became rather salty and unpleasant. I'm not sure how exactly.

  • Oil-preserved asparagus

    • twoyolks on June 14, 2021

      I would have appreciated a slightly softer and more cooked asparagus. The flavor was pretty good but wasn't special enough.

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Reviews about this book

  • Food in Jars

    If you’re looking to make jams, cured meats, pickles, and liqueurs like the ones your nonna used to make, this volume should be on your shelf.

    Full review
  • Food in Jars

    ...I often get questions from people wanting to preserve tomatoes, eggplant, peppers, and garlic in the same manner as their grandparents once did, and this book deals with all of those topics...

    Full review
  • ISBN 10 0544611624
  • ISBN 13 9780544611627
  • Published Jun 14 2016
  • Format Paperback
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt

Publishers Text

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. 

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