Recent content by Daniele96

Once there was Menietti in Piazza Savoia, Turin center. Now it is closed and you must order everything on internet (malt and hops). You can go in Collegno to purchase something as boilers and barrels

Yes my cellar is a cave under my house. It pass from 80/85% from winter to spring (and if it is too much I open a little window) to 65/70% in summer but in that season there are only prosciuttos inside and it is not a problem if there is a lower humidity.

Guanciale is one of the main ingredient for carbonara pasta together with pecorino cheese and egg yolk. It is made using the pig cheek. The pig cheek must be cleaned from the glands and from the fatty part at the base of the throat (that fat is very good for salami or mortadella). Then it is...

I apologize for my absence but as I said in a previous post my grandfather passed away last October and now I run his farm. I have been very busy but tomorrow I will post a short tale about one of our most famous wines: Asti Spumante DOCG. Its arms is a knight with the Asti Prince-bishop flag...

First week of aging

Wild boar prosciutto in the first part of aging process

No [emoji23] I don't know the program you are speaking about and I am not able to make pizza very well although I know some good "pizzaiolo" here in Italy

What??

Motzetta is like a spiced bresaola made with cow meat (fillet or leg pieces are the best part to make it)

Wild boar salami with white Alba truffles

Wild boar loin dried with 3% of weigh of salt, red wine (Barbera d'Asti) and dried wild erbs

I never used wild geese but you can try. I use geese to make salami usually

In Piedmont in the past cows were one of the most important resources for countryside areas. Veals were used for meat and cows to make milk wich was used make cheese. When the cow was too old to continue to work it was slaughtered and used to make salami of "turgia" (in our dialect turgia means...

Finally a photo of grilled ribs in the Italian way. Very simple rub of salt, herbs, a little of pever and olive oil (I usually add also paprika but I had none). It is also possible to find them cooked with no rub (only salt and olive oil) and you can grill them like the photo or divided in...

And finally