Capture the flavors of Italy with over 150 recipes for conserves, pickles, sauces, liqueurs, and more in this “engagingly informative” guide (Elizabeth Minchilli, author of Eating Rome). The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, Domenica Marchetti puts the focus on 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 travels across the regions of Italy to the recipes handed down through her family: 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. “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, The New York Times “Marchetti elevates preserved food from the role of condiment to center stage.”—Publishers Weekly

First published in 2008 and with more than 45,000 copies sold, Preserving the Italian Way is essential reading for anyone who wants to preserve their own food, reduce food waste and help keep cultural traditions alive. Pietro Demaio has meticulously collected family recipes handed down for generations from nonne and nonni all around Italy. Including how to preserve vegetables and fish in oil, vinegar or salt, how to make cheese, cure meats and dry herbs, and traditional methods for making bread, wine and liqueurs, this is the ultimate recipe collection for preserving enthusiasts. This is a specially formatted fixed-layout ebook that retains the look and feel of the print book.

This is the first book on Italian colonialism that specifically deals with the question of citizenship/subjecthood. Such a topic is crucial for understanding both Italian imperial rule and the complex dynamics of the different colonial societies where several actors, like notables, political leaders, minorities, etc., were involved. The chapters gathered in the book constitute an unprecedented account of a heterogeneous geographical area. The cases of Eritrea, Libya, Dodecanese, Ethiopia, and Albania confirm that citizenship and subjecthood in the colonial context were ductile political tools, which were structured according to the orientations of the Metropole and the challenges that came from the colonial societies, often swinging between submission, cooptation to the colonial power, and resistance. On one hand, the book offers an account of the different policies of citizenship implemented in the Italian colonies, in particular the construction of gradated forms of citizenship, the repression and expulsion of dissidents, the systems of endearment of local people and cooptation of the elites, and the racialization of legal status. On the other, it deals with the various answers coming from the local populations in terms of resistance, negotiation, and construction of social identity.

Reprint of the original, first published in 1860.