After being in the vineyard and also observing my grandparents in their farm, I have noticed agrarian families hate waste of produce.
I guess it comes from working hard to get food off the land.
And also understanding that in certain seasons like Monsoon in Mangalore and Winters in Italy nothing grows and therefore saving up for it.
That’s where the art of pickling fresh produce came from. When you had plenty of produce, you found ways to preserve it and enjoy in the lean months.
Italian garlic pickle.
Boil peeled garlic in vinegar for 1 minute. Put it in a jar with bay leaves, cloves and pepper. Top with Olive oil.
I brought garlic from Italy. Then garlic from India. There is a difference in size. So wanted to compare taste. So I can adjust.
That’s a tablet of good health. Delicious too.
Pop them into your mouth as you pass the jar. Feel the taste, goodness and health burst in your mouth.
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