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This is how it comes finally but I have not yet start the hunting season

My last purchase is one of the most famous Italian salami: an hand crafted Mortadella Bologna IGP. I don't know how to make it but it is one of my favourite absolutely.

I have a lot of type of corn: this is red but next week I will harvest the yellow one. This year summer is very hot so corn is already at the point to be harvested. I usually harvest it from the last weeks of September to the second of October.

Old italian variety of corn which is used to make polenta

Last Week I smoked this big porchetta for 10 hours and it was fantastic

Traditional recipe says a full pig roasted in his own fat, for hours and hours until the skin is crispy. I use a pork shoulder with salt, pepper and fennel inside. 160°C for 8 hours (1 hours per kg). In the last half hour I put a little of suet on the skin and increase the temperature to 180°C.

I know it is very difficult to find good meat but we have a lot of little livestock farms which feed their animals with good quality forages so we can trust their meat is good

In Italy we use chickens and rabbit's organs to prepare ragù (at least in my area) but all the organs of cow and pig are used or fried or cooked in a pan with a simple rub of flower and herbs and a glass of grappa. In Piedmont we make a particular frying called fritto misto with cow, pig and...

In Italy nothing is wasted of a cow. Neither the brain that is fried as other parts not very common to find like lungs, liver and bull testicles. Here you can see my lunch of today: risotto with seasonal vegetables and herbs and veal tail, tripe salami and fried brain. These dishes are a good...

In the next month in Italy will start hunting season and, as every hunter in that period, I will have my house fool of venison meat of every type. Deer, wild boar, chamois, ibex and hare but also a lot of bird species will occupy my fridge cell. My mother and my grandmother will cook a part of...

In my next barbecue I will take some photos of ribs and other Italian specialities on grill

I've started the season in the last week of May with boletus pinicola but thid is the first serious exit of 6th of June

In USA people use to prepare pork ribs with a dry rub and they cook them in barbecue with low temperatures and for a very long time. In Italy we use a very simple rub (usually a mix of the erbs we have in our garden, a little of salt and olive oil) to make ribs more flavour. Then we hung them...

The important things to make a good prosciutto are: first of all use a high quality meat. In the second position there are the age and the weight of the pig. It is very important that leg is about 10/12 kg and it must have at least 20/25% of fat because it is very important to give...

Now I am making sausages for Easter but Next years I will try to make a salami with fennel seeds. However I prefere to make other things like prosciutto or pancetta and loin.

You used a mincer. In Italy traditional process to prepare salami is meat and fat minced with knife. If you try this way you will see the differences in flavour and also in visual impression.

The mold looks very well. How many weeks are you going to age them?

2 years aged prosciutto

The pigs we use for salami

The pig we use for prosciutto. It is slaughtered when it is adult (more than 160/180 kg)