Fermented foods and drinks from Spain, Italy, Greece and Portugal.
Alcaparrones are caper berries, the green fruits of the caper bush, fermented in Spain and around the Mediterranean. In a study of traditional production in Jaén, berries fermented…
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Brine-cured olives are made Greek-style: ripe olives go straight into salt brine and ferment for months while the bitterness leaches out. University of California extension uses a brine…
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Sidra natural is the traditional cider of Asturias, Spain: dry, sharp and faintly sparkling, made from blends of local cider apples with no added sugar. The DOP Sidra…
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Colatura di alici is a clear, amber anchovy sauce from Cetara on Italy's Amalfi Coast, with PDO status. Gutted anchovies are layered with salt in wooden barrels and…
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Brovada is a Friulian dish of white, purple-collared turnips fermented whole in red grape marc (pomace), then grated and cooked – traditionally served with musetto sausage or in…
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