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Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions
Capture the flavors of Italy with more than 150 recipes for conserves, pickles, sauces, liqueurs, infusions, and other preserves
The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, author Domenica Marchetti turns our gaze to the ever-alluring flavors and ingredients of Italy. There, abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Think of marinated artichokes in olive oil, classic giardiniera , or, of course, the late-summer tradition of putting up tomato sauce. But in this book we get so much more, from Marchetti’s in-person travels across the regions of Italy as well as the recipes handed down through her sweet and sour peppers, Marsala-spiked apricot jam, lemon-infused olive oil, and her grandmother’s amarene , sour cherries preserved in alcohol. Beyond canning and pickling, the book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections, plus recipes for finished dishes so you can savor each treasured jar all year long.
The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, author Domenica Marchetti turns our gaze to the ever-alluring flavors and ingredients of Italy. There, abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Think of marinated artichokes in olive oil, classic giardiniera , or, of course, the late-summer tradition of putting up tomato sauce. But in this book we get so much more, from Marchetti’s in-person travels across the regions of Italy as well as the recipes handed down through her sweet and sour peppers, Marsala-spiked apricot jam, lemon-infused olive oil, and her grandmother’s amarene , sour cherries preserved in alcohol. Beyond canning and pickling, the book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections, plus recipes for finished dishes so you can savor each treasured jar all year long.
304 pages, Paperback
First published June 14, 2016
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Displaying 1 - 20 of 20 reviews
September 22, 2016
I love preserving food and making liqueurs especially following Italian traditions. Ms Marchetti gives a wide range of techniques for a variety of preserves. I enjoyed the stories she intersperses throughout the chapters. Can't wait to try some of her recipes.
November 8, 2016
I have yet to try any of these recipes in this book but can tell that they will be amazing. I love the different recipes listed. Not the usual yet not too unusual! There are many great options here that will entice one to get in the kitchen and try a few of these recipes.
December 28, 2016
I loved all the tomato recipes and canning techniques and am anxious to try them.
April 13, 2019
more than just pickles and jams - this book looks at a range of perserving methods - especially interesting are the oil methods and the boozy sour cherries and lemonchello.
March 17, 2022
I guess for what it is it’s okay. BUT ...
The title of the book is Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions. This led me to believe the book would contain ACTUAL, TRADITIONAL, preserving recipes, not recipes adapted to meet U.S. definition of what is considered safe canning.
There are any number of recipes in the world that are considered ‘rebel’ canning, not because they are unsafe (although many of them are), but because the money has not been there to test them.
I was looking for a book that had traditional Italian preservation recipes. It would have been quite easy to alleviate any potential safety concerns as to any particular recipe just by printing the traditional recipe, and including a caveat that it was not considered ‘safe’ by U. S. standards. The changes to ensure compliance with U. S. university cooperative extensions’ safety standards could then have been listed (I.e., refrigerate rather than place in storage pantry, add an acid, omit oil, etc., as the case may be).
This book was a disappointment in its failure to live up to its title, that of presenting traditional Italian preservation recipes.
The title of the book is Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions. This led me to believe the book would contain ACTUAL, TRADITIONAL, preserving recipes, not recipes adapted to meet U.S. definition of what is considered safe canning.
There are any number of recipes in the world that are considered ‘rebel’ canning, not because they are unsafe (although many of them are), but because the money has not been there to test them.
I was looking for a book that had traditional Italian preservation recipes. It would have been quite easy to alleviate any potential safety concerns as to any particular recipe just by printing the traditional recipe, and including a caveat that it was not considered ‘safe’ by U. S. standards. The changes to ensure compliance with U. S. university cooperative extensions’ safety standards could then have been listed (I.e., refrigerate rather than place in storage pantry, add an acid, omit oil, etc., as the case may be).
This book was a disappointment in its failure to live up to its title, that of presenting traditional Italian preservation recipes.
March 22, 2018
Great gift ideas
March 27, 2019
Everything looks amazing. My mother made the mint chocolate chip cake and it was delicious.
September 1, 2020
Preserving Italian
Great book. Lots of usable recipes. I will buy the hard copy and add it to my collection of favorite recipe books.
Great book. Lots of usable recipes. I will buy the hard copy and add it to my collection of favorite recipe books.
January 20, 2022
Some very tasty looking recipes.
March 30, 2022
I really love Domenica Marchetti's books. She is very knowledgeable and her recipes work like a charm. This book is a must have for canning enthusiasts who love Italian food.
June 25, 2022
Fantastic
Good stories, practical recipes.
Adore this book.
Good stories, practical recipes.
Adore this book.
March 19, 2025
I read cookbooks like many people read novels. My benchmark is when I finish the book from the library and have to buy it. This one meets that. Excellent!
May 20, 2026
There are several recipes I’ve flagged to try including sour cherry spoon sweet (only the second time I’ve ever seen a recipe for this), many pickle recipes and one for nocino.
February 25, 2017
Just didn't do it for me. I'm more of a fermenter than a canner. If I go to the trouble to pickle something, I want it to have probiotics, not be quick pickled with vinegar. That's just me, though. You might love it. Short book, nice photos, author seems to know her stuff.
August 20, 2016
This book was sent to me by Houghton Mifflin Harcourt for review purposes. As always all opinions are my own.
I've been canning my own food for years, but lately I've been stuck in a rut. All I seem to make these days are foods fit for the picky palate of an almost 5 year old—which means a lot of applesauce and preserves. Fortunately there has been no shortage of books coming out this summer that are dedicated to the art of canning and preserving. I've been lucky enough to thumb through a number of them, but I haven't seen anything quite like Preserving Italy by Domenica Marchetti. This isn't your typical canning book which focuses on water bath or pressure canning, it covers some of the staples you would expect like fruit preserves and seasoned vinegars, but has whole chapters dedicated to making your own cheese, sausage, and even liqueur. Then it tosses you a curve ball like how to cure your own olives. I had no idea you could do that at home, so it's really inspired me to push the boundaries.
What I enjoy even more about this book is the fact that there are so many tips on how to use what I've preserved to create a delicious meal. That's something I find myself often struggling with, so it's nice to know that if I make a batch of lemon olive oil it isn't going sit around, I can drizzle it over vegetables or potatoes, use in spaghettini al limone, or combine it with citrus salt and baked trout for a real feast.
I've always had a weakness for Italian food, but if I'm not careful I may find it taking over my pantry. There isn't a single recipe in this book I wouldn't try and many of the recipes I've tried so far have quickly become pantry staples I can't live without. If you're interested in canning, preserving, or Italian food this is one cookbook you won't want to miss.
Recipes You Should Try:
Sour Cherry Spoon Fruit
Bitter Citrus Marmalade
Brandied Chestnut Cream Jam
Green Tomato Preserves
Small-Batch Tomato Sauce
Oven-Dried Tomatoes
Buttermilk Ricotta
Sweet Italian Sausage
Lemon Olive Oil
Curing Olives (salt-cured and brine cured)
Tropea Onion Jam
I've been canning my own food for years, but lately I've been stuck in a rut. All I seem to make these days are foods fit for the picky palate of an almost 5 year old—which means a lot of applesauce and preserves. Fortunately there has been no shortage of books coming out this summer that are dedicated to the art of canning and preserving. I've been lucky enough to thumb through a number of them, but I haven't seen anything quite like Preserving Italy by Domenica Marchetti. This isn't your typical canning book which focuses on water bath or pressure canning, it covers some of the staples you would expect like fruit preserves and seasoned vinegars, but has whole chapters dedicated to making your own cheese, sausage, and even liqueur. Then it tosses you a curve ball like how to cure your own olives. I had no idea you could do that at home, so it's really inspired me to push the boundaries.
What I enjoy even more about this book is the fact that there are so many tips on how to use what I've preserved to create a delicious meal. That's something I find myself often struggling with, so it's nice to know that if I make a batch of lemon olive oil it isn't going sit around, I can drizzle it over vegetables or potatoes, use in spaghettini al limone, or combine it with citrus salt and baked trout for a real feast.
I've always had a weakness for Italian food, but if I'm not careful I may find it taking over my pantry. There isn't a single recipe in this book I wouldn't try and many of the recipes I've tried so far have quickly become pantry staples I can't live without. If you're interested in canning, preserving, or Italian food this is one cookbook you won't want to miss.
Recipes You Should Try:
Sour Cherry Spoon Fruit
Bitter Citrus Marmalade
Brandied Chestnut Cream Jam
Green Tomato Preserves
Small-Batch Tomato Sauce
Oven-Dried Tomatoes
Buttermilk Ricotta
Sweet Italian Sausage
Lemon Olive Oil
Curing Olives (salt-cured and brine cured)
Tropea Onion Jam
August 6, 2016
I pulled quite a few recipes to try… some unusual ones like homemade almond paste and mint syrup. I probably don’t need a third version of Spaghetti al la Carbonara or a fourth recipe for slow-roasted tomatoes, but I saved those, too.
June 29, 2016
Enjoyed and can't wait to try Sweet and Sour Roasted Pepper with Capers.
July 6, 2016
Good book, interesting reading. Have already used a couple recipes.
August 27, 2016
very interesting recipes but it needed more pictures.
March 4, 2017
The recipes on olive oil preservation and fruit preserved in alcohol were of particular interest. Great recipes that suggest uses for preserves were welcome, too. Highly recommended.
Displaying 1 - 20 of 20 reviews