This is the time of year during which Italians are the most busy making jam and citrus marmalade, pickling vegetables and pureeing tomatoes into passata preserves. Stocking up food in large capacities was a post-war necessity and pure common sense. No supermarket was available around every corner for last-minute grocery rounds. Produce was generally homegrown and consumed according to season. Surplus from the harvest was pickled, canned and bottled in order to last the entire year. This meant the dispensa, the pantry, had shelves upon shelves of pickled vegetables from the garden, bottles of home made tomato preserves, sauces and many jars of summer fruit jam. Even in more lofty times, the tradition endures. Here are a few Italian pantry basics and the work that goes into producing them at home.

Pantry basics: italian jams and preserves

Continue Reading “Jamming, Canning & Preserving the Italian summer” as appeared on GamberoRosso.

Eleonora Baldwin
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Eleonora Baldwin

Eleonora Baldwin is a food and lifestyle writer and blogger who guides culturally curious, food-passionate travellers looking for an experience in Italy beyond the guidebook. She provides food knowledge and cooking lessons in Rome and beyond for Italy-lovers seeking unique food and wine adventures.
Eleonora Baldwin
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