Giardiniera, from the root giardino (Italian for “garden”). The literal translation is a female gardener and it also has a culinary meaning: pickled vegetables.
As Featured in the FT
Giardiniera has quietly become one of the most interesting things on the table.
The Financial Times recently explored its resurgence, while high-profile restaurants and chefs across London have been finding new ways to serve this Italian classic. One of our favourites is Martin Kuczmarski's Martino's in Chelsea, where it's paired with warm gnocco fritto and cured meats.
It's easy to see why chefs love it. A spoonful brings acidity, texture and freshness in equal measure. Rich dishes become lighter. Simple dishes become more interesting.
Our Favourite Ways to Eat it
The first jar never seems to last very long. (Peter's son, Phin, has been known to polish one off straight from the fridge.)
A few ways we keep coming back to:
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Fold through potato or pasta salad
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Layer into focaccia or a Liguarian-style sandwich
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Serve alongside grilled sausages, steak or burgers
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Pair with cured meats and salami
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With grissini, taralli and pane carasau
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With hard and soft cheeses, especially mozzarella
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Spoon over pizza once it comes out of the oven
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Add to grain bowls or leafy salads
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Eat with gnocco fritto for a proper aperitivo
