Preserving the Italian way

From classic giardiniera and tomato puree to sour cherries in boozy syrup and fennel in agrodolce, Italian preserves illustrate a delicious commitment to practicality

PHOTO: Lauren Volo; Ligurian prescinseua from Preserving Italy (Houghton Mifflin Harcourt, 2016) by Domenica Marchetti.
Laura Brehaut, Postmedia News
Originally published on October 25, 2016; National Post
Mediterranean produce is perfectly suited to preserving. Ripe summer tomatoes, citrus, sour cherries, artichokes and rapini – the Italian table is replete with preserved foods that represent a spirit of creativity and resourcefulness.
PUBLISHED IN PRINT:
National Post: October 29, 2016; page WP4
Montreal Gazette: November 9, 2016; page C4
Windsor Star: November 9, 2016; page C1 / Front
Simcoe Reformer: November 23, 2016; page D4
Tillsonburg News: November 23, 2016; page C8
Brantford Expositor: November 24, 2016; page D2
Peterborough Examiner: November 24, 2016; page C12
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