This chef-made giardiniera from Morgan’s is a true labor of love. Made by hand in Italy with no chemical additives, and using produce only from local sustainable farms, these Italian pickled vegetables are delicious in their simplicity. Giardiniera means simply “from the garden,” and it’s a customizable formula for preserving the odds and ends that grow in a typical Italian kitchen garden. This blend replaces the commonly used traditional celery and onion with crisp fennel and sweet carrots alongside mixed bell peppers and cauliflower. The result is a colorful blend that’s packed with ripe flavor.
Morgan Pasqual and his wife, Luciana Silvestri, have been making this artisanal giardiniera since 2005, when they added it as a side dish on the menu at their restaurant in Malo, in the Veneto region of northeastern Italy. It was so popular with diners that they began selling the giardiniera by the jar to take home after the meal, and in 2012, they decided to close the restaurant and devote their time to the in-demand pickles.
True to the Italian culinary philosophy, Morgan’s uses the best ingredients prepared simply. This giardiniera is made from local vegetables grown in the Veneto, Italian white wine vinegar, and sea salt from the ancient salt flats of Cervia, in Emilia-Romagna. It has an agrodolce character—that’s an Italian sweet-and-sour that’s not the sticky, powerful sauce we know here in the U.S., but a tantalizing balance of light, bright flavors.