Pietro Demaio has been collecting traditional Italian preserving recipes, and sharing them with family and friends, for a very long time. His book is a rich collection of these recipes mixed with childhood memories and anecdotes from his travels.Includes preserving vegetables and fish, making cheese and salamis, drying chillies, tomatoes and other produce, preserving fruit in grappa, baking bread, drying herbs and making soap.“I have to confess that this is the kind of book that gives me a bit of a thrill. Pietro Demaio is a GP from Melbournes southeast who has a passion for Italian food and culture and, in particular, a passion for home preservation of food. The result is a fantastic book that as far as I know is unique. In a world of mass produced processed foods, here are the secrets to help you preserve vegetables and meat the Italian way. Best of all it doesnt take much work or special ingredients and the result is lovely, wholesome food.As well, the book is full of Pietros anecdotes and passion; he wants to preserve the traditions that he fears we are in danger of losing. (With books like these maybe there is hope!) When we were talking about the book, Pietro asked me about my Italian heritage. Pretty diluted I said more baked beans than casalinga. To which Pietro responded immediately with a wonderful recipe for Italian beans: fry some garlic in good olive oil, add a drained can of cannelini beans and five sage leaves, then a can of tomatoes and simmer for 15 minutes delicious!”- Mark Rubbo