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As every year in mid summer my wild boar meat finish but in September I will start the new season. Next week I will use part of this meat for a roast and the 15th of August I will finish the last part making some wild boar burgers.

A photo from my last hafeweizen beer of last winter. Now I am on holiday but in September I will start a new brewing season with a Tripel and then a Belgian porter first. Later when temperature will be lower I will make lager, Weiss and hafeweizen

Risotto is a typical Italian recipe with rice, fried onions in butter, dry wine and vegetable broth. I put two onions cut into slices with 200 g of mountain butter in a pan and when onions become light brown coloured I added rice, some minutes later when rice was toasted I add wine, then apples...

Piedmontese fat ox loin braised in Barolo with aromas and vegetables (carrots, onions and celery) and served with baby onions cooked in Marsala.

Summer in 2013 was very hot but also little rainy so the grapes had been excellent. This type of wine is usually drunk without any aging process but if you make a good job mashing it frequently you can obtain a wine with a good aged taste that is excellent with meat dishes like Fassona...

Chianti hills are in Tuscany and there people love venison meat but the wild boar in Apennines area are smaller in size. Although the smaller size of the examples they prepare fantastic dishes with venison meat and a lot of types of salami or ham with then

Wine made with Barbera grapes produced in my grandparents farm and aged five years in wooden barrique.

I think everyone can use his own recipe for chestnut bier. I add chestnut at the end of the mash because if I add them before chestnut taste became too strong in bier and I don't like it when it cover hop, malt and honey taste

It is a difficult question because the time change for every type of ham: if you use less salt and aromas you make a Parma ham and it is necessary more time to age it correctly (I age it minimum 12 months because it dries slowly but now I have a 60 months aged Parma ham on my cellar) if you use...

I let natural fungis work on my salami. In Italy we make salami in this way

Yes it had been hanging for some days at 20ºC and than I keep them on my cellar (a cave dug into tuff with constant temperature of 13ºC). I don't control humidity simply because I can't (my cellar is very ancient like my house which was built in XVII century and I have no electricity in the...

It was about 215 kg of weight and 160 cm in highness. I killed it last October near Cuneo in Italian West Alps it was a male example that had stolen me a lot of apples and chestnut for years but finnaly I had my annual dose of wild boar meat to prepare polenta and salami

I don't make bacon but I make a lot of Italian salami or pancetta (pancetta is the same part of bacon but we don't smoke it), pork and wild boar ham and sausages.

Chestnut honey is the honey that bees make in the early spring with chestnuts tree flowers (https://www.artimondo.it/miele-di-castagno-naturale-in-vasetto-di-vetro-da-gr-500.html?gclid=EAIaIQobChMI7fGFnMrD2wIVh0PTCh1HqQyXEAkYAyABEgL35vD_BwE). It tastes light smoked but the prevailing flavor is...

I used my recipe to brew belgian pale ale using 70% pale malt, 10% pilsner malt and 20% Munich malt (15 minutes at 55ºC for the first part, 30 minutes at 62ºC for mash in and 20 minutes at 78ºC for mash out) and I added 1 kg of roast chestnut before the mash out. Finnaly I completed with 100 g...

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Salami made up with wild boar meat and lard. Dry aged for 5 months

Mustardela is a sausage from the mountain area of west Piedmont. Is made with pig blood, pork entrails (liver, heart, lungs), rind, pork head and pork crackling. Often served with fresh tripe or polenta and delicious with cream and spring onions.