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?
My latest iteration of pancetta and two pasta recipes to use it in.
A Sicilian family recipe for vinegar-pickled eggplant flavored with herbs and garlic and packed in olive oil. [Ed: Canning not recommended.]
Strong summer winds gave me a small bounty of immature walnuts, so nocino, an Italian walnut liqueur was, of course, in order!
Intestinal Fortitude and "The Great One" are featured posts at Bona Fide Farm Food for this month's Charcutepalooza challenge.
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.
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