Cesenatico Italy

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On day one of the Punk Domestics trip to Italy in January, 2012, we made three kinds of preserves with Marzia Brigante: Quince jam, pear jam with aromatic spices and savor, a conserve made with apples, pears, quince, nuts and saba.

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Recipes

Cesenatico Italy

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A Fish, a Fish, Delish

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We visited Cesenatico's pescheria, or fish market, saw the conserve where fish were stored before refrigeration, and learned how to prepare Adriatic fish. And, of course, we ate a lot of fish.

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Techniques

Salumi and charcuterie

Cesenatico Italy

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The Big Pig Day!

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Veg*ns avert your eyes! On day four, we finally met our pig, and made it into salame, salsiccia, cotechino, pancetta, guanciale, strutto, ciccioli and fegatelli. And, I am confronted with a cosmic conundrum. (Warning: Graphic images of pig butchery.)

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Techniques

Salumi and charcuterie

Cesenatico Italy

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Making Pasta in Cesenatico

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On the morning of our final day, we made pasta: Strozzapreti, cappelletti, tagliatelle, tagliolini and passatelli, a dumpling-like pasta special to Emilia-Romagna.

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Recipes
Techniques

Drying and dehydrating

Cesenatico Italy

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Savor

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Technically a conserve, savor is a melange of quince, apple and pear, with almonds and walnuts, plus any other nuts that you like; we used hazelnuts. Recipe by Marzia Brigante from the Punk Domestics trip to Italy in January, 2012.

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