Domenica Marchetti addresses the art of preserving food in her book Preserving Italy:Canning, Curing, Infusing and Bottling Italian Flavors and Traditions.
Traditionally we don't think of Italian food in this way, at least not in this country. The book explores many ways to accomplish preserving including food preserved in oil, or vinegar. There are chapters on tomatoes and sauce as well as fruit preserved in syrups or liqueurs. There are also recipes using these foods. Doesn't crostini with sweet-and-sour peppers with fresh mozzarella sound good?How about almond cake with strawberry-apricot preserves? If dinner is needed you could make zuppa di pasta e fagioli. Lots of lovely pictures and detailed recipes complete the picture. mmmm!
ML
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