Giardiniera: a preservation method and a tasty appetizer

The giardiniera is the oldest technique for preserving vegetables. It is the simplest and most immediate way to ensure that the colors of the gardens could stand out even on winter tables, when the cold earth could only offer a substrate for cabbages and greens. The giardiniera is typically rustic and a rural product that finds a lot of space on our tables today. The giardiniera is a typical Italian product and its colors always subtly remind us of the colors of our flag. The red of the peppers and carrots, the green of the celery or zucchini, and the white of the cabbage bring a little gastronomic patriotism to the table.

Giardiniera: what vegetables are needed to make it?

Not all vegetables are suitable for making a giardiniera. It must be firm, crisp when placed in the jar, high in fiber, and low in available water. Ideal choices are carrots, celery, cauliflower flowers, shallots, peppers, small pickles, white turnips, and green beans. Only the Piedmontese giardiniera also includes tomatoes, but its texture is entirely different from the giardiniere we know and is usually used as an appetizer.

How is giardiniera used in cooking?

The giardiniera is usually used in appetizers and in delicious appetizers. It is a product rich in vinegar and therefore should be used carefully in cooking when paired with other foods. The amount of oil that can be used in giardiniera varies, and this is also a distinguishing factor for differentiating between giardiniere that are heavier in vinegar and those that are more delicate. The vinegar used also varies significantly, and the use of a soft red wine vinegar is different from that of a dry white wine vinegar. Balsamic vinegars in pure form cannot be used. With Italian cured meats, it is usually preferable to use giardiniere that are not too vinegary, but with a slight sweet flavor and a more evident concentration of oil. They are ideal to accompany spicy cured meats like Venetian salami, speck, or Parma coppa. The cured meats must be particularly flavorful when using more vinegar-heavy giardiniere made with white wine vinegars. Great alongside bread spread with lard tartare. For cheeses, it is better to use fresh cheeses , creamy, fiordilatte, Buffalo mozzarella DOP, or some rich fat cheeses like Doppia Panna from the mountains.

What wines to use with giardiniera?

It is not easy to pair a wine with the acidic sensation of giardiniera. There is a risk of ruining the enjoyment of the wine. Usually, to support the acidic strength, it is always optimal to use a sparkling or fresh frizzante wine. A Prosecco is definitely ideal for pairing and supporting the structure of the vegetables in giardiniera. Some slightly soft and aromatic white wines: a nice aromatic Gewurztraminer or a Muller Thurgau for example. It is difficult to match still red wines, as it enhances the tannic sensation of the wine.

Bernardo Pasquali