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

Italian cooking expert, journalist, and author Marchetti (Rustic Italian) shares her passion for Italian cuisine in 150 recipes dedicated to the ancient Mediterranean art of food preservation, which is still strong today among Italy’s families and agriturismo artisan producers. To “capture the flavors of Italy,” she offers traditional preservation techniques for canning, infusing, brining, bottling, and making sausage and cheese, concluding each chapter with time-honored, family-inspired recipes for soups, meats, pizza, bread, or sweet confections. Along with a full chapter on tomato sauces, there are recipes for spiked jams, fruits preserved in alcohol, seasoned salts, and vegetables under oil or vinegar. A citrusy mint syrup can be enjoyed atop a chocolate chip cake or in a vibrant cocktail. There’s a guide to safety essentials in canning, required tools, and a look at modern pressure canning. Family food memories are highlighted throughout. In this “tribute to the many wonderful ways Italians put up food,” cooks are invited to save the taste of Italian produce on their pantry shelves. Marchetti elevates preserved food from the role of condiment to center stage. (June)