Summer gives us large quantities of marvelous fresh vegetables, but what about the winter? As the saying goes, necessity is mother of all inventions, so giardiniera was born. Carrots, celery, cucumbers, cauliflowers,zucchini, bell peppers, all chopped, lightly boiled and preservedin a water, vinegar, white wine and sugar brine, ready to be consumed, flavorsome and crunchy, alsoduring the cold season.  

There are many recipes to make  giardiniera, because it is a home preparation, usually served with meat, cheeses or cold cuts. Giardiniera is typically served as a side dish or on sandwiches In the North, you’d have found it along fattier meats like cotechino, or as one of the many sides of lesso piemontese.