The tradition of homemade preserves in Emilia: from tomato sauce to pickled vegetables
In Emilia, preparing homemade preserves is much more than just a habit: it is a family and community ritual that brings generations together around ancient traditions and simple ingredients. From summer tomatoes to autumn vegetables preserved in oil, every preserve stems from a direct relationship with the land, from the need to avoid waste and the desire to eat healthily all year round. It is a practice that speaks of seasonality, authenticity and local identity.
Tomato sauce: queen of Emilian preserves
Of all these, tomato sauce is perhaps the most iconic. At the end of summer, between late August and early September, families gather to transform crates of ripe tomatoes into bottles of sauce that will last all year round.
The traditional steps:
• Washing and cutting fresh tomatoes;
• Cooking and straining (manually or mechanically);
• Filling sterilised glass bottles;
• Boiling for preservation (at least 40 minutes).
Emilian tomato sauce is recognisable for its thickness and sweetness, perfect for making ragù, simple sauces or soups. Every family has its own recipe and tricks: some add fresh basil directly to the bottles, others prefer to strain it twice, and others flavour it with a drizzle of extra virgin olive oil.
Pickles and preserves: the Emilian autumn pantry
After the passata, pickles and preserves complete the Emilian pantry. Courgettes, aubergines, peppers, onions, mushrooms and artichokes are blanched in water and vinegar, left to dry and preserved in extra virgin olive oil, sometimes enriched with garlic, chilli pepper, rosemary or bay leaves.
Classic recipes:
• Emilian giardiniera: a sweet and sour mix of carrots, celery, onions, peppers and cauliflower;
• Aubergines in oil: cut into strips, with parsley and garlic.
• Porcini mushrooms in oil: an autumn delicacy, ideal with crostini or cheese;
• Chilli peppers stuffed with tuna and anchovies: for the more adventurous palate.
Preserving in oil also requires careful sterilisation of the jars and the use of very fresh ingredients to avoid contamination.
Jams and marmalades: seasonal sweetness all year round
Fruit cultivation in the Emilia countryside is the basis for homemade jams and marmalades, which are particularly popular between spring and late summer. Among the most commonly used fruits are:
• Plums, apricots and peaches in summer;
• Quinces and pears in autumn;
• Figs and strawberries for the most delicious recipes;
• Vignola cherries, often used in homemade jams and compotes.
Jam is made with ripe fruit, sugar and, in some cases, lemon. Some modern variations include the use of spices (cinnamon, ginger) or sweet wines for flavouring. Homemade jams are often served with mature cheeses, tarts, or simply on homemade bread.
Where to find artisan preserves in Emilia
Those who do not have the opportunity to prepare them at home can still enjoy authentic Emilian preserves thanks to:
• Farmers’ markets and local agricultural fairs;
• Farms selling directly to the public;
• Cooperatives and agritourism establishments in the Food Valley;
• Shops selling typical products in villages and historic towns.
In many of these places, it is also possible to take part in self-production workshops, during which you can discover the secrets of Emilian grandmothers and take home your own preserves.