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Marchetti elevates preserved food from the role of condiment to center stage. -- Publishers Weekly

-In summer, books about canning and preserving are as common as apple cookbooks in the fall. But Domenica Marchetti's book caught my eye for its uncommon point of view: preserving food the Italian way. Pack artichokes, peppers and mushrooms in oil. Make deliciously spicy pickles from melon. Even limoncello, mostarda and confections like torrone can come straight from your kitchen... The techniques may have been passed down by generations of nonnas, but they knew what they were doing.- -- Florence Fabricant for The New York Times -Marchetti elevates preserved food from the role of condiment to center stage.- --Publishers Weekly -Bellissima e deliziosa, this book should be in every home preserver's kitchen. Peppered with stories and profiles, it introduces the reader to the world of Italian preserved foods well beyond the classic giardiniera, with chapters devoted to preserves in vinegar and in oil, fruits like peaches spiked with grappa, and plenty more.- --Cathy Barrow, author of Mrs. Wheelbarrow's Practical Pantry -Preserving Italy is now the book I recommend when asked about techniques like preserving in oil and how to make true mostardas. It should be a mandatory addition to preservation libraries everywhere.- --Marisa McClellan, author of Food in Jars -If you think 'preserve' is just another word for sweet fruit jam, think again. Domenica Marchetti explores the whole magnificent variety of traditional Italian preserves: a delicious plethora of jams and jellies, sausages and preserved meats (think pancetta and guanciale), sweet and tart drinks like limoncello and orzata, vinegar pickles, olive oil pickles--everything an Italian casalinga, like Marchetti's own grandmother, counts on to supply friends and family with an ongoing parade of delights. I can't wait to make sweet-and-sour peppers, then pile them on a crostino with some fresh mozzarella.- --Nancy Harmon Jenkins, author of Virgin Territory and, with daughter Sara, The Four Seasons of Pasta -The produce of Italy is inspiring and delicious, but, sadly, seasonal ingredients come but once a year. Unless, of course, you have this book at hand. Domenica's engagingly informative book explores, explains, and celebrates the age-old art of preserving seasonal goodness for the entire year.- --Elizabeth Minchilli, author of Eating Rome -Just when everyone thought all had been written about Italy's food, Domenica Marchetti brings us a collection of sweeping scope that teaches us how to make everything that can be put up, cured, or fermented. It is not every day that a cookbook comes along that is not only beautiful and evocative, but groundbreaking; Preserving Italy is such a book. Domenica is a terrific storyteller and a trustworthy guide to the marvels of the Italian pantry.- --Julia della Croce, journalist and author of Italian Home Cooking

Marchetti elevates preserved food from the role of condiment to center stage. -- Publishers Weekly Bellissima e deliziosa, this book should be in every home preserver's kitchen. Peppered with stories and profiles, it introduces the reader to the world of Italian preserved foods well beyond the classic giardiniera, with chapters devoted to preserves in vinegar and in oil, fruits like peaches spiked with grappa, and plenty more. --Cathy Barrow, author of Mrs. Wheelbarrow's Practical Pantry Preserving Italy is now the book I recommend when asked about techniques like preserving in oil and how to make true mostardas. It should be a mandatory addition to preservation libraries everywhere. --Marisa McClellan, author of Food in Jars If you think 'preserve' is just another word for sweet fruit jam, think again. Domenica Marchetti explores the whole magnificent variety of traditional Italian preserves: a delicious plethora of jams and jellies, sausages and preserved meats (think pancetta and guanciale), sweet and tart drinks like limoncello and orzata, vinegar pickles, olive oil pickles--everything an Italian casalinga, like Marchetti's own grandmother, counts on to supply friends and family with an ongoing parade of delights. I can't wait to make sweet-and-sour peppers, then pile them on a crostino with some fresh mozzarella. --Nancy Harmon Jenkins, author of Virgin Territory and, with daughter Sara, The Four Seasons of Pasta The produce of Italy is inspiring and delicious, but, sadly, seasonal ingredients come but once a year. Unless, of course, you have this book at hand. Domenica's engagingly informative book explores, explains, and celebrates the age-old art of preserving seasonal goodness for the entire year. --Elizabeth Minchilli, author of Eating Rome Just when everyone thought all had been written about Italy's food, Domenica Marchetti brings us a collection of sweeping scope that teaches us how to make everything that can be put up, cured, or fermented. It is not every day that a cookbook comes along that is not only beautiful and evocative, but groundbreaking; Preserving Italy is such a book. Domenica is a terrific storyteller and a trustworthy guide to the marvels of the Italian pantry. --Julia della Croce, journalist and author of Italian Home Cooking In summer, books about canning and preserving are as common as apple cookbooks in the fall. But Domenica Marchetti's book caught my eye for its uncommon point of view: preserving food the Italian way. Pack artichokes, peppers and mushrooms in oil. Make deliciously spicy pickles from melon. Even limoncello, mostarda and confections like torrone can come straight from your kitchen... The techniques may have been passed down by generations of nonnas, but they knew what they were doing. -- Florence Fabricant for The New York Times Marchetti elevates preserved food from the role of condiment to center stage. --Publishers Weekly Bellissima e deliziosa, this book should be in every home preserver's kitchen. Peppered with stories and profiles, it introduces the reader to the world of Italian preserved foods well beyond the classic giardiniera, with chapters devoted to preserves in vinegar and in oil, fruits like peaches spiked with grappa, and plenty more. --Cathy Barrow, author of Mrs. Wheelbarrow's Practical Pantry Preserving Italy is now the book I recommend when asked about techniques like preserving in oil and how to make true mostardas. It should be a mandatory addition to preservation libraries everywhere. --Marisa McClellan, author of Food in Jars If you think 'preserve' is just another word for sweet fruit jam, think again. Domenica Marchetti explores the whole magnificent variety of traditional Italian preserves: a delicious plethora of jams and jellies, sausages and preserved meats (think pancetta and guanciale), sweet and tart drinks like limoncello and orzata, vinegar pickles, olive oil pickles--everything an Italian casalinga, like Marchetti's own grandmother, counts on to supply friends and family with an ongoing parade of delights. I can't wait to make sweet-and-sour peppers, then pile them on a crostino with some fresh mozzarella. --Nancy Harmon Jenkins, author of Virgin Territory and, with daughter Sara, The Four Seasons of Pasta The produce of Italy is inspiring and delicious, but, sadly, seasonal ingredients come but once a year. Unless, of course, you have this book at hand. Domenica's engagingly informative book explores, explains, and celebrates the age-old art of preserving seasonal goodness for the entire year. --Elizabeth Minchilli, author of Eating Rome Just when everyone thought all had been written about Italy's food, Domenica Marchetti brings us a collection of sweeping scope that teaches us how to make everything that can be put up, cured, or fermented. It is not every day that a cookbook comes along that is not only beautiful and evocative, but groundbreaking; Preserving Italy is such a book. Domenica is a terrific storyteller and a trustworthy guide to the marvels of the Italian pantry. --Julia della Croce, journalist and author of Italian Home Cooking -In summer, books about canning and preserving are as common as apple cookbooks in the fall. But Domenica Marchetti's book caught my eye for its uncommon point of view: preserving food the Italian way. Pack artichokes, peppers and mushrooms in oil. Make deliciously spicy pickles from melon. Even limoncello, mostarda and confections like torrone can come straight from your kitchen... The techniques may have been passed down by generations of nonnas, but they knew what they were doing.- -- Florence Fabricant for The New York Times -Marchetti elevates preserved food from the role of condiment to center stage.- --Publishers Weekly -Bellissima e deliziosa, this book should be in every home preserver's kitchen. Peppered with stories and profiles, it introduces the reader to the world of Italian preserved foods well beyond the classic giardiniera, with chapters devoted to preserves in vinegar and in oil, fruits like peaches spiked with grappa, and plenty more.- --Cathy Barrow, author of Mrs. Wheelbarrow's Practical Pantry -Preserving Italy is now the book I recommend when asked about techniques like preserving in oil and how to make true mostardas. It should be a mandatory addition to preservation libraries everywhere.- --Marisa McClellan, author of Food in Jars -If you think 'preserve' is just another word for sweet fruit jam, think again. Domenica Marchetti explores the whole magnificent variety of traditional Italian preserves: a delicious plethora of jams and jellies, sausages and preserved meats (think pancetta and guanciale), sweet and tart drinks like limoncello and orzata, vinegar pickles, olive oil pickles--everything an Italian casalinga, like Marchetti's own grandmother, counts on to supply friends and family with an ongoing parade of delights. I can't wait to make sweet-and-sour peppers, then pile them on a crostino with some fresh mozzarella.- --Nancy Harmon Jenkins, author of Virgin Territory and, with daughter Sara, The Four Seasons of Pasta -The produce of Italy is inspiring and delicious, but, sadly, seasonal ingredients come but once a year. Unless, of course, you have this book at hand. Domenica's engagingly informative book explores, explains, and celebrates the age-old art of preserving seasonal goodness for the entire year.- --Elizabeth Minchilli, author of Eating Rome -Just when everyone thought all had been written about Italy's food, Domenica Marchetti brings us a collection of sweeping scope that teaches us how to make everything that can be put up, cured, or fermented. It is not every day that a cookbook comes along that is not only beautiful and evocative, but groundbreaking; Preserving Italy is such a book. Domenica is a terrific storyteller and a trustworthy guide to the marvels of the Italian pantry.- --Julia della Croce, journalist and author of Italian Home Cooking

Author Information

DOMENICA MARCHETTI is the author of six cookbooks on Italian cooking. Her articles and recipes have been featured in The Washington Post, Food & Wine, Fine Cooking, Cooking Light, and Leite's Culinaria, among others.

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