ITALIAN SOTTACETI AND SOTTOLI

Italy is renowned for its rich culinary heritage, boasting an array of delicious dishes and ingredients that have captivated food enthusiasts around the world. Among the lesser-known treasures of Italian gastronomy are sottaceti and sottoli, preserved vegetables that have been cherished for generations.

Sottaceti are pickled vegetables that capture the essence of seasonal produce. Italians have been pickling vegetables for centuries as a means of preserving their harvests for the colder months. The most common vegetables used in sottaceti include cucumbers, bell peppers, onions and cauliflower. These vegetables are submerged in a brine solution containing vinegar, water, salt and aromatic herbs. The result is a medley of flavors and textures, with the sharpness of vinegar balanced by the crunch of fresh vegetables.

Sottoli, on the other hand, are vegetables that are preserved in oil. These vegetables are often cooked or blanched before being immersed in olive oil infused with herbs and spices. The oil not only imparts a rich flavor but also acts as a natural preservative, extending the shelf life of these delectable treats. Artichoke hearts, sundried tomatoes and mushrooms are popular choices for sottoli yet one cannot discuss sottaceti and sottoli without mentioning giardiniera.

Giardiniera is a type of sottaceto that combines various pickled vegetables into a harmonious medley of flavors. Typically featuring carrots, celery, bell peppers and cauliflower, giardiniera is known for its colorful appearance and bold taste. It’s commonly used as an accompaniment to antipasti platters, sandwiches and – in the colder months – with bollito (mixed boiled meats) to which it adds a burst of flavor and a delightful crunch.

While sottaceti and sottoli hold a special place in Italian cuisine, they are part of a global tapestry of pickled and preserved delights. Middle Eastern cuisine, for instance, boasts a variety of pickled vegetables, including turnips, cucumbers and peppers. In the United States, pickles are a beloved snack and condiment. Korean Kimchi and Japanese Tsukemono are two of the most popular Asian versions of pickled vegetables. Each of these preserved vegetable products reflects the unique culinary traditions of its country, with distinct flavors and preparation methods. In this perspective, sottaceti and sottoli are a testament to Italy’s commitment to preserving its culinary heritage and celebrating the bounty of its fertile lands.

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