This preparation is suitable for small artichokes, mushrooms and eggplants.

How to make the Preserving in Oil:

Prepare the vegetables in the same way as for sott’aceto. Cook them in 3 parts vinegar to 1 part water with a pinch of salt until they are tender but still crisp. Drain and let dry on a clean towel. Then place in a jar with few peppercorns, a few bay leaves, and a piece of cinnamon. Cover completely with extra-virgin olive oil, close the jar with an air-tight cover and save it for later use.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at