Cook authentic Italian food with Piero. He shows us various dishes from all his experience so you will not only see Italian food you will see all kinds of interesting delicious recipes, he loves making charcuterie and salami.
@@CookingwithanItalian thankyou.There are not many butchers in UK towns usually all in the supermarket.ive found a independent butcher a few miles away and when I next go out of town that's where I'll be heading.i had Italian kids stay with me and they brought their own guaiciale.They made carbonara it was gorgeous.Got me thinking of I could make my own because guanciale deffo not in my shops.
@CookingwithanItalian that makes sense, thank you! I just found your channel and I love it! Also, it's awesome that you actually reply to people's questions. Good on ya!
Thank you for this great content. I was born in the Molise region of Italy (castropignano) and immigrated to Toronto as a child. I am now 61 but fondly remember helping my father make sausage, salami and capicollo. He made the best sausage which he would cure and then jar in oil or lard. It was a delicacy that melted in the mouth. I wish I could recreate the capicollo now but our climate is so humid in Toronto and I do not have a nice dry wine cellar to cure the capicollo. My dad has passed so I can't ask him but I am happy I came across your channel. Thank you.
I know Molise,l. Come from Puglia. If you want make capocollo, you can do it in normal fridge, like I show you in the video. And if you need any help let me know. Ciaoooo 👋👋👋
My Italian Barese family from Corato, Italy celebrated St Joseph’s Feast day every March 19th with a delicious onion, olive and anchovies rectangular pie. Fond memories!
We made this, but during the process we found our nutmeg was rancid. Is it ok to them put your beer washed fermented pork in the fridge till the next day to finish the recipe and then do the second cure?
I made this yesterday after watching this video, my family loved it. I also call it courgette and so did my mother who came from Napoli. Grazie mille Piero.
@@CookingwithanItalian I understand but if the temperature is always high... over 30°Celsius..... is not a good idea to do the fermentation step outside the fridge.
I made a Lonzino fallowing you to a tee, it hung a lot less but Holy Shamokin, everyone absolutely loved it, on Monday I will be starting 6 more, thank you so very much.
