From the orchard to the table, summer in jar: la giardiniera

Italian giardiniera is also called sottaceti ("under vinegar"), a common term for pickled foods

Summer gives us large quantities of marvelous fresh vegetables, but what about the winter? As the saying goes, necessity is mother of all inventions, so giardiniera was born. 

Italian giardiniera is also called sottaceti ("under vinegar"), a common term for pickled foods

Carrots, celery, cucumbers, cauliflowers, zucchini, bell peppers, all chopped, lightly boiled and preserved in a water, vinegar, white wine and sugar brine, ready to be consumed, flavorsome and crunchy, also during the cold season.  

There are many recipes to make  giardiniera, because it is a home preparation, usually served with meat, cheeses or cold cuts 

Giardiniera is typically served as a side dish or on sandwiches

In the North, youd have found it along fattier meats like cotechino, or as one of the many sides of lesso piemontese 

Today, giardiniera is a gourmet dish many chefs prepare with extravagance, including ingredients like peculiar fruits and vegetables such as Jerusalem artichokes and celeriac, mixed with olive oil and apple vinegar brine.  

Giardiniera hails from Italy, and means literally, 'from the garden"

The tradition continues also on the other side of the Atlantic, in Chicago, where the Sicilian community transformed giardiniera in a local speciality,spicing it up and serving it with classic roast beef sandwiches 

Giardiniera is the ultimate pickled vegetable relish

Whether it is made traditionally, with oil and chillies or with fruits and unusual vegetables, what counts is its texture, crunchy and fresh, so that every mouthful tastes like summer!

 

Receive More Stories Like This In Your Inbox

SPONSORED

Recommended

Bistecca alla Fiorentina? It has to be at least two fingers thick!

...Here it is, in all its “thickness,” the bistecca alla Fiorentina! “and you know what — they say in Florence — outside of Tuscany, they don’t even...

Basil lemon ricotta cheesecake

As summer draws to a close, most of us have cleared out our garden beds either to let them rest for the winter months or turn them over for fall...

Spaghetti al nero di seppia

Have you ever tried squid ink? I reckon that many of our readers, Italian food lovers as they are, haven’t yet. Squid ink has a unique “earthy”...

Tracing the origins of pasta

There are great love affairs that permeate the ages: Anthony and Cleopatra, Rhett and Scarlet, Samson and Delilah…Everyone and Pasta. There’s...

Meatloaf Italian style: polpettone al prosciutto con asparagi

I tend to shy away from making meatloaf at home. Growing up, my mother made meatloaf a lot. In fact, she made it almost every Wednesday. Now, she was...

Weekly in Italian

Recent Issues