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  1. Daniele96

    Northern Italy Homebrewers?

    Once there was Menietti in Piazza Savoia, Turin center. Now it is closed and you must order everything on internet (malt and hops). You can go in Collegno to purchase something as boilers and barrels
  2. Daniele96

    Guanciale

    Yes my cellar is a cave under my house. It pass from 80/85% from winter to spring (and if it is too much I open a little window) to 65/70% in summer but in that season there are only prosciuttos inside and it is not a problem if there is a lower humidity.
  3. Daniele96

    Guanciale

    Guanciale is one of the main ingredient for carbonara pasta together with pecorino cheese and egg yolk. It is made using the pig cheek. The pig cheek must be cleaned from the glands and from the fatty part at the base of the throat (that fat is very good for salami or mortadella). Then it is...
  4. Daniele96

    Piedmont wines

    I apologize for my absence but as I said in a previous post my grandfather passed away last October and now I run his farm. I have been very busy but tomorrow I will post a short tale about one of our most famous wines: Asti Spumante DOCG. Its arms is a knight with the Asti Prince-bishop flag...
  5. Daniele96

    Prosciutto crudo di Cuneo

    First week of aging
  6. Daniele96

    Italian wild boar salami

    Wild boar prosciutto in the first part of aging process
  7. Daniele96

    Cow salami

    No [emoji23] I don't know the program you are speaking about and I am not able to make pizza very well although I know some good "pizzaiolo" here in Italy
  8. Daniele96

    Cow salami

    What??
  9. Daniele96

    Cow salami

    Motzetta is like a spiced bresaola made with cow meat (fillet or leg pieces are the best part to make it)
  10. Daniele96

    Italian wild boar salami

    Wild boar salami with white Alba truffles
  11. Daniele96

    Italian wild boar salami

    Wild boar loin dried with 3% of weigh of salt, red wine (Barbera d'Asti) and dried wild erbs
  12. Daniele96

    Duck speck

    I never used wild geese but you can try. I use geese to make salami usually
  13. Daniele96

    Cow salami

    In Piedmont in the past cows were one of the most important resources for countryside areas. Veals were used for meat and cows to make milk wich was used make cheese. When the cow was too old to continue to work it was slaughtered and used to make salami of "turgia" (in our dialect turgia means...
  14. Daniele96

    Italian grilled ribs

    Finally a photo of grilled ribs in the Italian way. Very simple rub of salt, herbs, a little of pever and olive oil (I usually add also paprika but I had none). It is also possible to find them cooked with no rub (only salt and olive oil) and you can grill them like the photo or divided in...
  15. Daniele96

    Duck speck

    And finally
  16. Daniele96

    Piedmont wines

    As soon as possible I will post some other news about wine
  17. Daniele96

    Piedmont wines

    Unfortunately I had been very busy in these last 3 months because my grandpa died the second week of October and I have a lot of work to do.
  18. Daniele96

    Duck speck

    Duck speck is going on
  19. Daniele96

    Mushrooms season in Italy

    The most expensive mushrooms we have here. Alba white truffles
  20. Daniele96

    Italian grilled ribs

    I am sorry but I've been very busy in these last 3 month. I will post some photos as soon as possible
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