At the heart of Italian cuisine lies an art form that stood the test of time: the art of preserving food. This tradition, deeply rooted in the past, is celebrated as a symbol of respect for nature, seasons, and even as a signifier of family bonding.
Renowned Italian gastronome Luigi Veronelli recognized the significance of food preservation and penned Il libro delle Conserve: Frutta, Verdura, Cacciagione, Pesce, Carni in 1973. His work, which remains one of the most iconic on the subject, serves as a tribute to a time when preserving food was not only an act of necessity but also a time of social bonding and communal celebration.
