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?
Making Salsiccia di Calabria with help from Rosetta Costantino, author of "My Calabria."
The salame Gentile is ready for eating after a long 4 month wait.
Limoncello is an Italian digestif of lemons and grain alcohol. It's the perfect way to capture the last of the season's citrus. (You can use any citrus you like!)
Delicious slightly spicy smoked salame from Campania.
A salame that instead of being air dried is buried in liquid lard and left for 3-12 months.
Preserved vegetables are a staple in the Italian pantry. This celery relish or chutney is a great accompaniment to salumi and cheeses either on their own or as part of an antipasti.
Who knew this beguiling digestif could be made so easily? Mirto, the dark, herbal and syrupy after-dinner drink popular in Corsica and Sardinia, is, for the most part, the berries of the common myrtle steeped in alcohol...
This Calabrian oil pickle is a good use of those late-season, oversized zucchini. The preservation method makes the zukes almost squeak when you bite into them.
A farmers market manager and avid canner shares recipes for apricot jam, orangecello crema and roasted strawberry frozen yogurt. Via Noe Valley Voice.
June is the time of year to gather green walnuts and make nocino, an Italian liqueur, or its French cousin vin de noix.