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In Piedmont it is called "brud" or "boudino" or "mustardela

No that photo was of the World War I. He was an uncle of my grandmother who was an Alpino during the war.

To make wine is not necessary a juicer: you should use a grape presser like the one in the first photo. Then you put the must in a closed barrel like the one used for beer. On the peel of the grapes there are natural yeast which will start fermentation process but it is essential you don't...

The holes are necessary because penicillium need oxygen to grow inside the shape. This is a photo of a piece of Gorgonzola I bought last week: as you can see there are a lot of penicillium colonies inside it but it is essential that penicillium grow inside the shape at the same time it grow on...

At least at the 1st of October

Gorgonzola is a cheese from Lombardy and the first documents on it date back to XVI century. It comes from a town near Milan called Gorgonzola where, probably, the firs gorgonzola cheese was a curd for stracchino cheese (another Italian cheese) infected by a penicillium fungi. This is my first...

Excuse me but I had some problem with upload.

Some photo

I found this post on facebook which tells about the story of a man from my town near Asti (Rocca d'Arazzo) who first introduced the grapes growth in California (barbera) and founded the Asti Winery Company near Oakland. Unfortunately the post is in Italian. If Google translater is wrong please...

I'm from North Italy (Turin) and I produce my beer near Asti. I usually buy malt from some local malt company like Malteria Monferrato in Villanova d'Asti but sometime it is necessary order malt in Germany (Rhonmalz is a good company) or UK. Hop is not a problem because I grow it on my own.

Fassona Piedmontese is traditionally breed in Cuneo, Asti and Turin areas. The male examples are slaughtered as ox after they are more than 4 years old. When they are beef (in Italian laws after 2 years and before they are 4 years old) they are feed only with grass then, when they arrive at the...

In Europe cider can be also fermented pear juice or any other fruit juice except grapes at least in speaking languages (apart Germany because in German the word cider is translated with apfelwein and probably UK that has different rules). For example for Italian law wine is only what you call...

It is an european attitude probabily

It is quite difficult find it for sale outside Italy

There are some things to know before the process used. First of all this product is protected by Italian and EU laws on food so if you produce it outside the area of South Piedmont it is illegal call it Prosciutto Crudo di Cuneo if it finish sold. If you make it for yourself there are no problem...

When I arrive at home I send you a message.

My prosciuttos that I started last October are ready to eat (one of them as you can see is already half finished). The aging process can arrive at 15 month but I prefer a less aged one.

In Italy we call wine only the one made with grapes. The "wines" of any other fruit are called cider here.

Thanks

In the background of this photo we can see some grapes plantation in Piedmont hills. Soon grape will be ready and we will start the wine-making process of Barbera d'Asti. I have already finished the harvest of moscato d'Asti, Chardonnay and Pinot and tomorrow we will finish Grignolino. The last...