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5 litres of berries juice, 4 litres of cherry juice, 1 litre of water and sugar, baianus yeast.

Well it could also be a type of gorgonzola: the "gorgonzola forte" cheese which is the most dry aged version. The most popular version in Italy is gorgonzola dolce (sweet gorgonzola) also called bergonzola or gorgo and is this on the photo.

Ahh[emoji28] ok. I didn't understand what OG was....

If you want you can also try to make motzetta de buchin which is a dryed beef thigh with species...

That's a pity. These recipes for "raw" meat are fantastic. Also the other with beef dried meat or venison dried meat and salami.

Why only non-Americans? Last year some cousins of mine came from USA (their grandparents moved from Italy in the 1896 because of the crisis of wine due to phylloxera) and when they come back after holiday they brought with them about 9 pieces of this dry aged loin. Also some turist from Canada...

I used an Italian cattle of pig: "Maialino Nero di Cavour" (Cavour black pig). It is feed with acorns and hazelnut.

2/3 months

Dry aged pork loin salami is prepared with red wine and mountain herbs. Then is dried for 10 days in a 20ºC room and then aged in a cave with 9ºC.

It is not very sweet: the colour is due to the apples (I used a red apple cultivar). The sugar is about 1040 with hydrometer.

I am sorry but I don't speak a perfect English. Please can you explain what do you mean for OG? If you question is concerned on the cultivar I use an Italian one that contains a low enough of sugar but the result is excellent (about 7% of alcohol and a fantastic fruit taste).

Yesterday I started Apple season in my plantation in Piedmont. The first round brought me about 800 kg of apples and so today I have started the cider season with 6 gallions of cider. The juice of my cultivar is very sweet so I don't add sugar on it.

Good results sir! I don't like very much the traditional American recipes for rub because there is a lot of brown sugar and I don't like sweet taste on meat but I usually put paprika, mustard, cayenna and other species very popular also in America.

6 kg of pork meat with paprika, pever, onion and french mustard. The rub is completed with my red wine to give an Italian style to the recipe. And you? How do you make pulled pork?

www.misterfunghi.it/semi-freschi-di-funghi

I'm sorry but the link gives some problems https://www.google.com/aclk?sa=l&ai=DChcSEwjZ09_E_tbcAhWJ6ZoKHfyMCwsYABAHGgJsbQ&sig=AOD64_28preszs1fDTEOa7FYXZ0IkvBwHg&ctype=5&q=&ved=0ahUKEwj-ytvE_tbcAhXFC-wKHUaUDaEQ2CkIQQ&adurl=

I use this https://www.google.com/aclk?sa=l&ai=DChcSEwiehrW5_NbcAhVN4BkKHRN6CCcYABAFGgJsZg&sig=AOD64_0V365n5raOEQFHdeM-ziypZ78dGg&ctype=5&q=&ved=0ahUKEwiP1LC5_NbcAhUKGewKHdJNDvYQ2CkIPQ&adurl= I put straw in a pot with boiling water for 30 minutes and then with waste of coffee powder from my...

I love eating mushrooms and every years I collect them in the forest. Every season in fact offers some type of wild mushrooms and I collect them while I am having a walk in the nature. Some years ago I started a production of some type of mushrooms in my home (pleurotus ostreatus, pleurotus...

Sanguinaccio is a blood sausage called black pudding in English-speaking countries or boudin noir in french-speaking countries. In Italy is served with polenta and pig sausages in winter meals or prepared with cream and onions like in photo. How do you prepare blood sausage?