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Carbonara is from Roma and in Roma they use pecorino

No. This is only for my lunch

The photo

200 g of porcini for 100 g of pasta and my lunch is ready

If you had parmesan was the "papalina" which is a "carbonara" without guanciale and pecorino prepared with prosciutto and parmesan (it was invented for Pope Pio XII)

The cheese used is pecorino Romano not parmesan

It is necessary use 1 egg and 1 yolk per person (2 yolks and 1 white). You first put the yolks with pecorino cheese making a "salty eggnog" with pecorino, yolks and pever. Then you add the white. Put the eggnog in the fridge while you prepare the other things. Put guanciale cut into strips in a...

2 kg of Boletus edulis, 1,5 kg of cantharellus cibarius, 0,9 kg of ciclocybe aegerita, herbs and 20 eggs

The photo

In this "cellar" I make the first part of wine making process. The cave you can see background is the cave where I keep barriques to age the wine but also salami, prosciuttos and other things

Guanciale, eggs, pecorino and spaghetti are the ingredients of the, probably, second most famous Italian dish.

The autumn is arrived and we start the harvest of the mushrooms. Then I dry them for winter. (In the first photo boletus edulis and drying process in the second)

I use some processes which are the same described by ancient latin authors in their works on agriculture: the process used today for Italian prosciuttos is detailed described in De agricultura by Cato the censor for example, obviously during the centuries something is changed and a lot of laws...

Does he live in Asti?

My grandparents make it only in Christmas period because is typical of New Year's eve dinner.

The female pig is less big in size and weight but it has more fat than the male pig so the difference depend on what you want to prepare with the meat. I think there are not a lot of differences with the sex of the pig used. I think the way you use to breed and feed the animals make the...

San Daniele is one of the best prosciutto in north Italy (the best is Crudo di Susa for me)

He died in 1918 in the 24th of October in the part of Asiago border just some days before the battle of Vittorio Veneto.

With shoulders I make a type of raw meat which is not very different with prosciutto. Shoulders have less fat parts so it is easier dry them

I have a YouTube channel but I don't share the recipes and the processes I use because it's quite difficult film everything while I am doing salami