On one of my trips to Puglia, I discovered a unmarked jar in a restaurant in Martina Franca. One had peppers one had eggplant. The bell pepper one is a local specialty with a kick of chili. One bite and I was in love!
Here's how to make limoncello, along with two cocktails that incorporate the liqueur. The process takes at least three months, but the end result is completely worth it. Sweet, potent lemon liqueur that captures the bright, citrus notes.
If you've ever been to Italy, especially the Amalfi Coast, you've probably had a glass of this sweet, lemony liqueur at the end of a meal. Not only delicious, it is also very easy to make, especially when lemons are in season during the winter.
Guanciale means pillow in Italian. It also means wicked badass cured pork cheek or jowl. It's an amazing concoction of fatty, porky sweet and salty goodness that will change your world and give you a new appreciation for pigs face.
Recently there has been a resurgence in pickling, canning and curing at home. The art of charcuterie and salumi is no exception and more people are beginning to try their hand at making their own cured meats and sausage at home.
Mostarda di Cremona isn't actually a mustard, rather it's summer fruits preserved in mustard-infused syrup. Use a mix of peaches, pears, plums, apricots, nectarines, quince, cherries, citrus rind. Makes for a beautiful holiday gift.