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?
When limoncello is old news - add any and all citrus for whatever-cello.
How I made Soppressata
Homemade limoncello requires nothing more than a bit of time and patience during the winter citrus season. The reward is a tart, aromatic, alluring Meyer lemon liqueur.
Giardiniera is an Italian kitchen staple. It is a great snack with salumi or cheese. I like it on sandwiches or an antipasti platter or even as a side for a roboust star, grilled sausages maybe or even roasted pork.
The results of my culatello
See the results of my speck made with Mangalitsa
My recipe for Meyer lemon and rosemary lemonade, and limoncello made with Meyer lemon zest. I'll be finishing the limoncello based on another recipe this time around!
A twist on the classic Italian lemon liqueur, with cream and vanilla.
An ancient fruit, preserved as a sweet to serve with tea or with cheese. I made the lighter Sicilian version, more like a fruit paste. The Spanish version Membrillo is cooked to a darker color.
Follow me peach picking in South GA. Then see how I make all this from my harvest: peaches in sugar-wine syrup, Bellini cocktail, Marmellata pw honey, lemon zest & vanilla, Sweet peach ravioli