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Another recipe with raw pig meat. Pig fillet dry aged with salt, pever and washed with red wine

Red wine, orange slice, sugar, species...the Italian solution to the winter cold problem

Ok. I don't know how exactly is the process used to make pecorino Romano but it is plausible it is not completely different from the one described here. In future if you have possibilities you should try to make a cheese with this process using sheep milk if you find it.

You have no sheep milk but I would like to know an information. Did you use the process for italian pecorino but using cow milk or your vacchino is another cheese?

Papalina simply is a carbonara without pecorino, it is prepared with cow milk cheese in the same way you prepare carbonara (in Italy we use parmigiano for this recipe). The reason of this change is a problem of health of Pope Pio XII: he followed a low-salt diet because of high blood pressure...

It looks fantastic but in Roma they use sheep milk for cheese and traditional recipe for Carbonara needs pecorino (sheep cheese). If you use a cow milk cheese (like a parmigiano) the name is not carbonara but Papalina

That's not mine but it is a classic Italian ironic meme...

This photo shows the difference between Italian blood cells and human blood cells[emoji23] (and probably we are the firs salami eaters in the world)

A my photo with the winemaking plant of my company near Asti. In the next 11st of November the wines will be ready and part of them will be decanted in barrique to be aged and to become Barbera Superiore d'Asti DOCG. Grignolino, Dolcetto, Arneis, Cortese, Freisa, Moscato and part of Barbera will...

Once when cheeses like robiola, Toma, gorgonzola, and others became too old to be eaten, it was put in a pie dish and kneaded with grappa and garlic. Then it was left in a cellar for one month. When it becomes brown it is ready to eat. The flavour of this cheese is very strong and it is served...

In Roma they usually make pecorino with sheep milk. Do you make vacchino with the process for pecorino but with cow milk?

The group in photo was a group of Boletus aereus also called black porcini. In Italy we call porcini not only Boletus edulis but all the Boletus family. However if we considere only Boletus edulis it is possible to find examples of more than 3 kg if forest are in good conditions and not polluted...

My personal record is 5,56 kg and it was a single mushroom. Here in Italy the medium size is 0,3 kg.

Probabily one of the last but 3,87 kg

The flavour is ok. Probably I didn't make too much holes for oxygen and without oxygen penicillium doesn't make veins

Yes it should have more penicillium veins but it was my first time with gorgonzola

Finally I have the photo of the final product. The taste of sweet gorgonzola is not as strong as the more dry version (Gorgonzola forte) but as every blue cheeses it has the typical spicy flavour due to the penicillium. It is creamy and excellent for a lot of recipes

In Italy Balsamico is very popular. Unfortunately the 90% of people know only the balsamic vinegar of supermarket or the "glassa" which is a bad imitation of the aged vinegar. Once a friend of mine who produce balsamic vinegar gave me as a Christmas gift a little bottle of balsamic vinegar taken...

In Emilia-Romagna they make also the best lasagna in Italy, a lot of salami and a particular type of vinegar (aceto balsamico di Modena) which can be aged for more than 100 years.

No yesterday I had an harvest of 6 kg of porcini. I am full of mushrooms for all the next 3 weeks