Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
After making preserves with Marzia, we went to see formaggio di fossa, a sheep's milk cheese aged in tufa pits in the town of Sogliano al Rubicone.
Homemade jalapeno & cheese and fig, prosciutto & pecorino sausages at Leave Me The Oink.
