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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...

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...

My polenta mixture ready for the mill.

I decided to start this discussion to let you know better the fantastic world of piedmontese wines. Italian winemaking companies is very different from the one of USA and of other countries all over the world. In Piedmont we have the first wine area (Langhe, Roero, Monferrato, Asti, Acqui Terme)...

My last purchase is one of the most famous Italian salami: an hand crafted Mortadella Bologna IGP. I don't know how to make it but it is one of my favourite absolutely.

Old italian variety of corn which is used to make polenta

Traditional recipe says a full pig roasted in his own fat, for hours and hours until the skin is crispy. I use a pork shoulder with salt, pepper and fennel inside. 160°C for 8 hours (1 hours per kg). In the last half hour I put a little of suet on the skin and increase the temperature to 180°C.

In Italy nothing is wasted of a cow. Neither the brain that is fried as other parts not very common to find like lungs, liver and bull testicles. Here you can see my lunch of today: risotto with seasonal vegetables and herbs and veal tail, tripe salami and fried brain. These dishes are a good...

In the next month in Italy will start hunting season and, as every hunter in that period, I will have my house fool of venison meat of every type. Deer, wild boar, chamois, ibex and hare but also a lot of bird species will occupy my fridge cell. My mother and my grandmother will cook a part of...

In USA people use to prepare pork ribs with a dry rub and they cook them in barbecue with low temperatures and for a very long time. In Italy we use a very simple rub (usually a mix of the erbs we have in our garden, a little of salt and olive oil) to make ribs more flavour. Then we hung them...

This time I won't share a recipe of salami or other type of meat. I want share some photo of the pigs I use to make salami, prosciutto, sanguinaccio and other things. Theese are some pictures of a Suino Nero Cavour from the south part of Piedmont (it comes from the area of Barolo, Barbaresco...

Yesterday I brewed an extra dark with trappist process. I use, for 23 litres of beer, 5 kg of English Pale Ale malt, 800 g of Munich malt, 400 g of Crystal, 250 g of Carapils, 150 g of black malt. The mashing temperature was 68°C for 1 hour and then 15 minutes at 78°C for mash out. Finally I...

Red wine, orange slice, sugar, species...the Italian solution to the winter cold problem

This photo shows the difference between Italian blood cells and human blood cells[emoji23] (and probably we are the firs salami eaters in the world)

A my photo with the winemaking plant of my company near Asti. In the next 11st of November the wines will be ready and part of them will be decanted in barrique to be aged and to become Barbera Superiore d'Asti DOCG. Grignolino, Dolcetto, Arneis, Cortese, Freisa, Moscato and part of Barbera will...

Once when cheeses like robiola, Toma, gorgonzola, and others became too old to be eaten, it was put in a pie dish and kneaded with grappa and garlic. Then it was left in a cellar for one month. When it becomes brown it is ready to eat. The flavour of this cheese is very strong and it is served...

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

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

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.