The audience at casa Italiana Zerilli-Marimò
Pic by Claudio Napoli
From sweet and sour roasted peppers with capers to peaches in grappa-spiked syrup, you can find everything that has to do with canning, curing, infusing, and bottling Italian flavors in Domenica Marchetti’s new book, Preserving Italy. The author was in conversation with food enthusiast, Jacqueline Greaves Monda, at Casa Italiana Zerilli-Marimò last Thursday, September 15th.