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?
Came from California to France and then to Italy in 1984-- never looked back!
cooking teacher, Market Maven, Food writer,cookbook author and Italian life coach
Salt curing my own capers and preparing caper leafs to be pickled
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.
A traditional way to preserve dried meats.
First "meat" project completed- Italian style!
I have fallen in love with the simple way to preserve figs, which I learned at my weekly markets in Certaldo. I serve them with Gorgonzola cheese and use them often in savory dishes, but are naturally sweet.