IAP 20: Domenica Marchetti on preserving Italian food and family traditions

In this episode, we interview Domenica Marchetti on one of the oldest Italian traditions, preserving food. Many Italians and early Italian Americans needed to preserve food to survive, and in this episode Domenica discusses both the importance of preserving food and flavors and the mechanics of how to do it the right way. Our Italian-American Story Segment features a conversation between Dolores and her mother, talking about cooking in Italy compared to cooking Italian in America, and how homemade food keeps a family together.  Mamma Alfieri also gives listeners some good old-fashioned straight-talk on why you should not be lazy and learn how to cook! Domenica Marchetti is a food journalist, cooking teacher, and author of seven cookbooks, most recently "Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions." Other books include "The Glorious Pasta of Italy" and "The Glorious Vegetables of Italy," "Williams-Sonoma Rustic Italian," and "Ciao Biscotti." Her articles and recipes on Italian home cooking have appeared in The Washington Post, Cooking Light, Fine Cooking, and Food and Wine, among other publications. When Domenica is not in her kitchen or at her computer, she leads culinary tours in Italy's magnificent Abruzzo region. Visit her website at www.domenicacooks.com to learn more. Episode Sponsors The National Italian American Foundation Select Italy Select Italy's Yoga Trip to Italy