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Come fare la passata di pomodoro
Come fare la passata di pomodoro C'è un momento preciso, verso la fine di agosto, in cui l'aria si riempie di un profumo di casa. È il segnale che nelle cucine italiane, dalle Alpi alla Sicilia, è ricominciato il rito. Imparare come fare la passata di pomodoro significa custodire un pezzo di storia familiare, un’eredità che si tramanda tra scottature sulle dita e bottiglie allineate in cantina come soldatini di vetro. Ma per ottenere un risultato che superi di gran lunga quello industriale, non basta la nostalgia: servono tecnica, pazienza e gli strumenti giusti. Come fare la passata di pomodoro passo dopo passo Tutto comincia dalla terra. Se volete una passata che sappia davvero di sole, la selezione del pomodoro è il primo, invalicabile step. Il San Marzano è il re indiscusso per la sua polpa soda e i pochi semi, ma anche il fiaschetto o il perino danno soddisfazioni enormi. I pomodori devono essere integri, di un rosso profondo, senza macchie sospette o ammaccature che potrebbero compromettere la conservazione. Una volta portate a casa le cassette, si passa al lavaggio. Non è un passaggio da sottovalutare: i frutti vanno immersi in acqua fresca per eliminare residui di terra e polvere, cambiandola finché non risulta limpida. Dopo averli asciugati sommariamente, si procede al taglio. Qui la scuola si divide: c’è chi incide solo la pelle e chi li taglia a metà per eliminare l’eccesso di acqua di vegetazione e i semi più grossi. La prima cottura avviene in grandi pentole. I pomodori devono "appassire", rilasciare la loro anima liquida e diventare morbidi. Non serve aggiungere acqua, anzi: è il calore che deve fare il lavoro sporco. Una volta che la massa è cedevole, entra in gioco lo scolapomodoro (o il passatutto elettrico per chi ha grandi quantità). Questo strumento separa la polpa vellutata dalle bucce e dai semi. Il segreto dei vecchi? Ripassare le bucce una seconda volta per estrarre fino all'ultima goccia di sapore. Quanto deve cuocere la passata di pomodoro Il dubbio amletico di ogni principiante è sempre lo stesso: quanto deve cuocere la passata di pomodoro? La risposta breve è: finché non raggiunge la consistenza desiderata. Se cercate una salsa fluida, ideale per cotture lunghe come i ragù, bastano 15-20 minuti dopo il passaggio nel passapomodoro. Se invece puntate a una passata densa, capace di "aggrapparsi" alla pasta, i tempi si allungano e la fiamma deve essere dolcissima. La passata deve sobbollire, non saltare fuori dalla pentola. Un trucco visivo? Quando la schiuma superficiale scompare e la salsa assume un colore rosso più scuro e opaco, ci siamo. Ricordate però che una cottura eccessiva può scurire troppo il prodotto, facendogli perdere freschezza. Quanto deve bollire la passata di pomodoro in bottiglia Una volta imbottigliata la salsa (rigorosamente in contenitori sterilizzati e con tappi nuovi), bisogna affrontare la fase della pastorizzazione. Ma quanto deve bollire la passata di pomodoro in bottiglia per essere sicuri che non si rovini? La regola aurea parla di 30-40 minuti dal momento in cui l'acqua del calderone raggiunge il bollore pieno. Le bottiglie devono essere avvolte in canovacci di stoffa per evitare che si rompano urtandosi. L'acqua deve superare il livello dei tappi di almeno 4-5 centimetri. Una volta spento il fuoco, le bottiglie vanno lasciate raffreddare nella stessa acqua. Questo lento calo della temperatura garantisce la formazione del sottovuoto. Sentirete quel "clack" secco del tappo che si abbassa: è il suono della vittoria contro i batteri. Come cucinare la passata di pomodoro Una volta che avete la vostra dispensa piena, il divertimento si sposta ai fornelli. La passata fatta in casa essendo un prodotto già parzialmente cotto e molto concentrato, richiede tempi di preparazione più brevi in cucina. Il sugo veloce: un soffritto di aglio o scalogno, un giro d'olio extravergine di oliva e la vostra passata. Dieci minuti e avrete un condimento che profuma d'estate. La pizza: qui serve la passata "cruda" o pochissimo cotta, condita solo con sale e origano, per evitare che in forno diventi troppo asciutta. Secondi piatti: provate a usarla per delle polpette al sugo o per un pollo alla cacciatora. La densità della passata artigianale avvolge la carne in modo unico. Come togliere l’acidità dalla passata di pomodoro Esistono diversi metodi su come togliere l'acidità dalla passata di pomodoro senza snaturarne il profilo organolettico. Il rimedio più classico è lo zucchero: ne basta la punta di un cucchiaino per bilanciare il pH. Ma se volete essere più naturali, la tradizione contadina suggerisce l'uso della carota. Inserire una carota intera o grattugiata durante la cottura finale della salsa permette di assorbire l'acidità rilasciando una dolcezza delicata. Gli strumenti indispensabili per fare la passata di pomodoro Per trasformare quintali di pomodori in litri di vellutata delizia, l'attrezzatura fa la differenza. Vi servono: Scolapomodoro e passapomodoro: manuali per i puristi, elettrici per le grandi quantità; Bottiglie in vetro: resistenti agli sbalzi termici; Tappi nuovi: mai riutilizzare quelli dell'anno precedente per evitare rischi di muffe o cattiva tenuta del sottovuoto; Pentole capienti: preferibilmente in alluminio. Le pentole in alluminio per la salsa Perché tutti i grandi esperti di conserve usano l'alluminio? La risposta sta nella conducibilità termica. La passata di pomodoro tende ad attaccarsi sul fondo se il calore non è distribuito alla perfezione. Le pentole in alluminio garantiscono che ogni centimetro della superficie scaldi allo stesso modo, evitando quei punti caldi che bruciano la salsa dando un retrogusto di fumo. Vuoi un risultato professionale e una cottura impeccabile? , progettate specificamente per chi non accetta compromessi sulla densità della propria passata. Lo scolapomodoro: alleato indispensabile Senza uno scolapomodoro degno di questo nome, vi ritrovereste con una salsa piena di semi e bucce fastidiose. Questo strumento ha un compito nobile: filtrare l'essenza del pomodoro, eliminando gli scarti in modo efficiente. Uno strumento di qualità lavora senza surriscaldare la polpa, mantenendo intatte le proprietà organolettiche e quel colore rosso vibrante. Vuoi preparare la tua passata con gli strumenti giusti e non farti trovare impreparato dalla prossima stagione dei raccolti? sul nostro store e trasforma la tua cucina in una vera officina del gusto.
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Distillazione con alambicco: come funziona?
Distillazione con alambicco: come funziona? La distillazione è una vera e propria arte e presenta origini antichissime: se ne trovano tracce tra i Greci e i Romani, anche se i più profondi conoscitori furono gli Arabi, che la introdussero presso i popoli del Mediterraneo. Allo stesso tempo, è una scienza, complice la codificazione esatta di ogni fase, che necessita di profonda dedizione e passione. Al centro di questo processo c’è uno strumento in particolare, ovvero l’alambicco. Perfezionato nei secoli, permette di separare e concentrare gli aromi attraverso il calore, regalando grappe, liquori e oli essenziali di qualità superiore. Il rame rappresenta da sempre il materiale d’elezione per la costruzione degli alambicchi: resistente e gradevole alla vista, si rivela il conduttore perfetto del calore, in grado di purificare il distillato eliminando le impurità. Oggi analizziamo come funziona un alambicco, perché il rame fa la differenza e il modo di utilizzarlo al meglio per ottenere risultati eccellenti. Alambicco: significato e origini Ma cos’è un alambicco? Il significato del termine di origine araba “al-ambiq” è “distillare”. La parola è presente anche in greco, ovvero “ambix”, che significa “tazza”. La radice etimologica del termine conferma le radici antiche dello strumento e della stessa distillazione, che vanta una storia ultramillenaria. L’alambicco è stato introdotto e perfezionato dagli Arabi, per poi venire adottato da monaci e alchimisti per la produzione di oli essenziali, rimedi medicinali e distillati alcolici. Per secoli è stato lo strumento principe per ottenere ingredienti di qualità. E lo è ancora oggi. Come funziona un alambicco Vediamo ora come funziona un alambicco. Alla base c’è un principio tanto semplice quanto efficace: si agisce sulla differenza tra i punti di ebollizione dell’alcol e dell’acqua per separare le sostanze. Ecco i passaggi chiave di natura generale: la materia prima viene inserita nella caldaia (o cucurbita) e riscaldata fino all’ebollizione; la caldaia è chiusa da un tappo detto anche capitello; i vapori dell’alcol, che si formano a temperature più basse rispetto all’acqua, passano all’interno di un tubo detto “collo di cigno” oppure collettore; da qui vengono convogliati nella serpentina di raffreddamento (o refrigerante). Immersa in acqua fredda, la serpentina condensa i vapori riportandoli allo stato liquido; si può dunque procedere alla raccolta del distillato purificato. Perché scegliere un alambicco in rame Gli alambicchi in rame sono considerati i più pregiati grazie alle proprietà organolettiche ottimali che migliorano significativamente la qualità del distillato. Sono reputati superiori rispetto a quelli in acciaio. Resistente alle alte temperature e alla corrosione, il rame ha la capacità di distribuire il calore in modo uniforme, evitando bruciature e garantendo un’ebollizione omogenea. Inoltre, si lega chimicamente ai composti solforati presenti nelle materie prime, eliminando odori sgradevoli e impurità che rovinerebbero il prodotto finale. Funge quindi da “regolatore dello zolfo”. Tipologie di alambicchi in rame disponibili Esistono diverse tipologie di alambicchi in rame, i quali si distinguono per capacità, forma e sistema di raffreddamento. I modelli più diffusi sono quelli a serpentina, di cui abbiamo descritto il meccanismo qui sopra. Esistono pertanto versioni a fuoco diretto, con la caldaia esposta al fuoco e il riscaldamento viene effettuato direttamente, come suggerisce il termine. Ci sono poi i modelli a bagnomaria: dotati di due caldaie, una inserita nell’altra, hanno un riscaldamento del liquido più delicato e graduale. Infine, gli alambicchi a vapore sono i più moderni. Risalgono all’Ottocento e funzionano, come sottintende il nome, a vapore. Non c’è un modello di per sé migliore dell’altro: a fare da spartiacque è infatti la stessa presenza del rame. La scelta dipende dall’uso previsto e dalle quantità da produrre. Alambicchi piccoli: ideali per uso domestico Gli alambicchi con capienza tra 0,5 e 2 litri sono l’ideale per chi desidera approcciarsi in casa alla distillazione. Permettono di produrre piccole quantità di grappe, liquori e oli essenziali. Risultano compatti, poco ingombranti e di semplice gestione. Alambicchi grandi: per produzioni più abbondanti Per le produzioni artigianali e semi-professionali sono necessari alambicchi di dimensioni maggiori. Per un uso casalingo possono andare bene i modelli da 5 litri; a livello industriale vengono impiegati alambicchi che contengono da 80 a oltre 500 litri. Permettono di distillare quantità maggiori mantenendo tutte le caratteristiche qualitative del rame. Come avviene la distillazione con un alambicco in rame Entriamo ora più nel dettaglio su come funziona un alambicco in rame e come avviene questa particolare distillazione. Il processo pratico richiede attenzione e precisione in ogni fase: preparazione: si carica la caldaia con la materia prima senza riempirla completamente; riscaldamento: si porta il liquido gradualmente a ebollizione, controllando costantemente la temperatura per evitare possibili bruciature; taglio del distillato: i primi vapori (detti anche “teste”) vanno scartati perché contengono delle impurità; si raccoglie solo il “cuore”, la parte pregiata ricca di aromi; le “code” finali, meno pregiate, si eliminano o distillano nuovamente; pulizia dell’alambicco: dopo ogni utilizzo il dispositivo va pulito accuratamente. Questo step è essenziale per mantenerlo efficiente nel tempo. Consigli pratici per un buon risultato Dotarsi di un alambicco di rame di qualità è indispensabile per risultati degni di nota. Questo a patto di partire da materie prime fresche e ben conservate, gestendo con attenzione le temperature. Meglio evitare di aumentare troppo velocemente le temperature, così da essere certi di non bruciare il contenuto e rovinare gli aromi. Inoltre, è buona prassi controllare che le giunture siano ben sigillate: permette di prevenire le dispersioni di vapore. Infine, è indispensabile pulire l’alambicco dopo ogni utilizzo e asciugarlo completamente prima di riporlo in un luogo asciutto e ventilato: il rame non ama i luoghi umidi e necessita, per evitare ossidazioni, di un ambiente areato. A parità di procedimento, il rame fa la differenza sulla qualità del distillato, risultando versatile e pregevole per gli alambicchi: una vera sicurezza tanto per gli appassionati quanto per gli addetti ai lavori. Vuoi un alambicco in rame tradizionale per le tue distillazioni?
Cottura forno a legna: tecniche per cuocere pane e molto altro
Cottura forno a legna: tecniche per cuocere pane e molto altro Scopri cosa cucinare nel forno a legna e come cuocere pane e pizza con le teglie in lamiera blu di ferro per risultati perfetti. Entra nel sito. La cottura nel forno a legna è una metodologia antica e affascinante. Allo stesso tempo, è performante per ottenere alimenti con qualità sensoriali elevate e una struttura organolettica superiore. La combinazione tra calore radiante, massiccia inerzia termica e microclima interno permette di cuocere con risultati difficilmente replicabili attraverso strumenti moderni. Facciamo chiarezza. Cosa cucinare nel forno a legna Nel definire cosa cucinare nel forno a legna si entra in un vero e proprio universo di possibilità tecniche. Questo strumento, grazie alla sua struttura e alla dinamica termica interna, è in grado di lavorare alimenti con esigenze molto differenti. Il pane, ad esempio, sfrutta al meglio il calore radiante che investe la volta e che, unito all’umidità residua della camera di cottura, favorisce lo sviluppo della mollica e la formazione di una crosta resistente e croccante. La pizza, al contrario, richiede temperature elevate, spesso superiori ai 400 °C, che permettono una cottura estremamente rapida e assicurano al cornicione una crescita omogenea, un fondo ben cotto e una struttura leggera e scioglievole. Le carni trovano nel forno a legna un alleato ideale, poiché la combinazione di calore indiretto e lieve affumicatura naturale consente di ottenere dorature regolari e un mantenimento ottimale dei succhi interni. Le verdure, esposte a un processo di caramellizzazione uniforme, acquisiscono aromi più complessi e conservano una consistenza equilibrata grazie all’assenza di shock termici improvvisi. E i dolci? Gli esperti sanno che beneficiano della graduale diminuzione della temperatura del forno, evitando collassi strutturali e garantendo uno sviluppo armonioso. Come cuocere il pane nel forno a legna La preparazione inizia con l’accensione della legna, preferibilmente essenze dure ben stagionate che garantiscono una combustione stabile e prolungata. La fiamma deve riscaldare in modo omogeneo la volta e il piano refrattario, fino a quando la fuliggine non inizia a sbiancare: questo segnale visivo indica che il forno ha raggiunto una temperatura consistente e che il calore è penetrato in profondità nella struttura. Il pane necessita generalmente di un ambiente compreso tra 220 e 260 °C. Il livello è indicativo, in quanto un eccesso termico potrebbe bruciare il prodotto mentre una temperatura bassa comprometterebbe la spinta iniziale (con la formazione di un una mollica compatta e non sviluppata). I tempi di cottura variano in base alla pezzatura, ma durante l’intera fase è fondamentale non aprire inutilmente lo sportello del forno, poiché ogni apertura fa calare sensibilmente la temperatura e altera il processo. Prima di infornare, si consiglia di lasciare stabilizzare il forno a seguito della rimozione della brace, consentendo al calore di distribuirsi uniformemente. Oltremodo l’incisione dell’impasto gioca un ruolo tecnico rilevante: tagli netti e precisi guidano l’espansione della crosta e impediscono aperture irregolari. La pizza nel forno a legna: tradizione e tecniche La pizza cotta nel forno a legna è iconica nonché simbolo in tutto il mondo. Un buon prodotto finale si ottiene preriscaldando il forno, alimentandolo con una fiamma viva e costante per non meno di 60 minuti, al fine che il calore venga sapientemente accumulato. Una volta raggiunta la temperatura di esercizio, la fiamma viene spostata lateralmente, o posteriormente, per creare un flusso termico continuo che investa la pizza in modo armonioso. La cottura diretta sul piano refrattario richiede rapidità, precisione e una rotazione costante dell’impasto. La pizza, infatti, cuoce in sessanta o novanta secondi e ognuno di questi influisce sulla formazione del cornicione, sulla caramellizzazione degli zuccheri e sulla struttura interna. Teglie in lamiera blu di ferro: perché usarle per la pizza La è uno degli strumenti più apprezzati nel settore della panificazione e della pizzeria professionale, grazie alle sue caratteristiche termiche e meccaniche. Questo materiale assorbe calore in modo rapido e lo restituisce con costanza, garantendo una diffusione omogenea sulla superficie della teglia. Tale uniformità si traduce in una cottura precisa del fondo della pizza, che risulta croccante e ben asciutto. La lamiera blu di ferro è oltremodo in grado di resistere senza deformarsi anche a temperature molto elevate, tipiche del forno a legna. Questa stabilità rende la teglia un supporto affidabile e costante, determinante quando si lavora con impasti morbidi e ad alta idratazione che richiedono una trasmissione del calore equilibrata. Il risultato finale è una pizza che combina un fondo ben cotto, una superficie perfettamente colorata e una bontà unica nel suo genere. Tecniche di cottura con il forno a legna Si possono applicare alcune tecniche di cottura con il forno a legna, ciascuna delle quali richiede una gestione attenta del calore e della disposizione degli alimenti. La cottura diretta sul piano è quella che sfrutta maggiormente la conduzione termica del refrattario ed è ideale per impasti e alimenti che necessitano di una reazione rapida, come pizza e focacce. La cottura in teglia, al contrario, introduce un elemento intermedio che smorza la potenza del calore diretto e permette una gestione più controllata, rendendola adatta a verdure, dolci, carni e pizze in teglia. La gestione della brace è un tecnicismo da non sottovalutare: posizionarla lateralmente consente una distribuzione più uniforme del calore, mentre collocarla sul fondo del forno genera un irraggiamento più intenso che favorisce dorature rapide. Consigli pratici per la cottura ottimale Per ottenere una cottura ottimale è importante disporre gli alimenti in relazione al flusso termico interno, collocando i prodotti che richiedono doratura rapida vicino alla fiamma e quelli che necessitano di una cottura più gentile nelle zone più lontane. La temperatura si mantiene stabile alimentando il fuoco con legna di dimensioni omogenee, evitando oscillazioni improvvise. Il forno a legna è uno strumento di straordinaria precisione termica e versatilità, in grado di valorizzare pane e pizza ma anche carni, verdure e dolci. Vuoi scoprire i migliori forni a legna e accessori per le tue ricette?
Chinois o colino cinese: a cosa serve e differenze con altri colini
Chinois o colino cinese: a cosa serve e differenze con altri colini Scopri cos’è il chinois o colino cinese, a cosa serve in cucina e le differenze con altri colini. Utile per vellutate, salse e brodi. Lo conosciamo come chinois, oppure colino cinese, ed è un utensile elegante e funzionale di grande precisione che si distingue per innumerevoli impieghi. Nelle cucine professionali non può mancare, e anche negli ambienti domestici si sta diffondendo sempre più, ma attenzione a non confonderlo con un colino tradizionale. Il suo aspetto somiglia a quello di un imbuto metallico, presenta una fitta maglia e ha una struttura che lo rende versatile. È per lo più realizzato in acciaio inox, è igienico e resistente e quindi utile per un uso intensivo. La sua forma a tronco di cono permette di raccogliere e canalizzare facilmente i liquidi filtrati, mentre il manico lungo consente di maneggiarlo in modo sicuro anche con liquidi bollenti o preparazioni calde. In alcuni casi sono inclusi un supporto e un gancio laterale. Il chinois è un alleato prezioso per ottenere salse lisce, brodi limpidi e vellutate perfette, senza residui o grumi ma approfondiamo tutto nel dettaglio. A cosa serve il colino cinese in cucina Sono diverse le funzioni che un colino cinese offre; di base lo strumento serve per filtrare e setacciare liquidi o semiliquidi migliorandone la texture e l’aspetto ma non solo. Ecco come può essere utilizzato: Filtraggio di brodi e fondi di cottura. In un solo passaggio si eliminano ossa, residui, verdure o impurità ottenendo un perfetto consommé, zuppe raffinate o un brodo pronto all’uso; Preparazione di salse e creme. Con una trama fine trattiene grumi e residui garantendo una consistenza vellutata; Passati, vellutate e zuppe. Dopo la cottura le verdure vengono passate ottenendo una crema liscia e omogenea senza l’uso di panna, frullatore o altri elementi; Eliminare semi o bucce. Perfetto per filtrare passate di pomodoro, coulis di frutta o marmellate; Scolare o cuocere piccole quantità di cibo. Alcuni modelli di chinois possono essere usati per friggere o cuocere in acqua alimenti delicati, come gnocchi o verdure, grazie alla loro robustezza in acciaio. Chinois e alta cucina: perché è amato dagli chef Nelle cucine professionali, il chinois è un vero e proprio simbolo di perfezione. Molti cuochi professionisti e chef lo ritengono uno strumento assolutamente irrinunciabile e anche versatile. Dopo aver scoperto le funzionalità del colino cinese e a cosa serve non si torna indietro, soprattutto per la sua incredibile capacità di filtraggio senza alterare il sapore. Rispetto a frullatori o passini, che riscaldano e modificano la consistenza, questo strumento lavora in modo meccanico e delicato. Negli ambienti professionali, viene spesso utilizzato insieme a un pestello in legno o acciaio, che serve a spingere il composto contro le maglie per estrarre ogni goccia di liquido utile. È una pratica comune, per esempio, nelle cucine francesi, dove lo chinois è indispensabile per preparare salse come la béchamel, la demi-glace o riduzioni di vino e burro. Oltre all’efficienza, il chinois rappresenta un segno di cura e attenzione al dettaglio. Nell’alta cucina, una salsa che non ha grumi o un brodo limpido esalta il gusto e diventa più bello da vedere e proprio per questo è un utensile amatissimo. Differenze tra chinois e altri tipi di colini Se volessimo fare un confronto tra il chinois e altre tipologie di colino è inevitabile notare le differenze. Partiamo dalla forma che in questo modello ha un design conico allungato per concentrare i liquidi e facilitare il filtraggio, a differenza di quelli tradizionali più emisferici o piatti. Altrettanto importante è la maglia che risulta più fitta e uniforme non fine, così da dare equilibrio e trattenere impurità e fibre senza bloccare il passaggio dei liquidi più densi. Nei colini classici le maglie sono più larghe, quindi ideali per scolare la pasta o lavare gli alimenti mentre i setacci hanno maglie finissime utili per farine o zucchero a velo ma non adatti ai liquidi. Il filtraggio professionale viene conferito proprio dal chinois che migliora la consistenza e la limpidezza delle preparazioni, a differenza del setaccio preferito in pasticceria o del modello evergreen per operazioni rapide e grossolane. Quando scegliere un chinois e quando un colino tradizionale Se dovessimo riassumere potremmo dire che il chinois va scelto quando si cerca un brodo limpido o privo di residui, si desidera preparare salse, vellutate o creme dalla texture liscia, si devono rimuovere semi o bucce da frutta e verdura cotta o nei lavori con riduzioni e fondi di cottura. Il colino tradizionale, invece, è perfetto per scolare pasta e verdure, se serve lavare gli alimenti come legumi o riso o se si necessita di un utensile pratico per filtrare con velocità. Come usare correttamente il chinois Per usare correttamente il chinois suggeriamo di seguire questi step: Versare il liquido lentamente quando la preparazione è ancora calda e posizionandolo sopra una ciotola o una pentola. Grazie alla forma conica il contenuto defluirà uniformemente trattenendo invece le parti solide; Utilizzare un pestello o un mestolo per aiutarsi premendo delicatamente il composto contro la rete; Non forzare troppo perché la forza eccessiva potrebbe portare a un passaggio di residui indesiderati o a deformare la maglia; La pulizia viene eseguita con acqua calda e subito dopo l’utilizzo così da evitare che i residui si secchino. Un piccolo trucco: se vuoi filtrare una preparazione molto densa, come una purea o una passata, puoi posizionare il chinois sopra una ciotola e lasciare scolare lentamente, senza forzare. È grazie a questo semplice passaggio che si otterrà una crema vellutata e finissima da ristorante gourmet. Investendo in un buon colino cinese sarà facile destreggiarsi in cucina gustando preparazioni a regola d’arte. Vuoi provare un chinois professionale per le tue ricette?.
Moscarola: what it is and what it's for
Moscarola: what it is, how it works, and why to use it for storing cured meats and cheeses The history of the moscarola today almost takes on the contours of a fairy tale. Yes, because we have to go back in time to understand the use of this product and why it is still useful in certain cases today, as we will see. The origins and meaning of this device are to be found in our past, when the main enemies of food were flies, insects, and animals in general. At that time, refrigerators did not yet exist, but there was a need to preserve cured meats, cheeses, and much more. What is a moscarola: origin and meaning It goes by many names: moscarola or moscaiola, and in ancient times it was a wooden frame with gauze walls, or otherwise made with a very fine metal mesh, where our ancestors would place food to protect it from insects. At the time, it was exposed to the north, or in any case in a cool place, precisely to prevent food spoilage. Clearly, the food was not preserved for months, but at least for a few days, depending on the product. It must be said that this need was extremely important: many, like farmers, prepared various foods at home, including cheeses. And in fact, the moscarola for cheeses is part of our tradition. Living with certain difficulties seems almost strange to us today: we have the refrigerator at our disposal, where we store groceries once bought, or what we have made with our own hands, because there are still those who make cheese at home today. Just leave food out for more than a few hours to immediately notice the arrival of insects. The moscarola was therefore used to preserve meat, cheeses, milk, fruit, or bread: in this way, food spoilage due to insects was avoided. What the moscarola is used for today Of course, at this point we might ask ourselves: what is the moscarola used for today? The answer is simple: for the natural preservation of cheeses and cured meats. This device with metal walls is still useful. For those who are still tied to tradition, and perhaps wish to consider a practical and sustainable alternative to the refrigerator, the moscarola for cured meats, as well as the moscarola for cheeses, are perfect for preserving food products. Not only do they serve to protect against insects, but they also help maintain controlled humidity. In fact, we are still talking about a device that provides an aerated environment: flies or other insects cannot reach the food inside, and at the same time, preservation is maintained at the right temperature. The ingenuity of our ancestors still helps us today: it is true that we can always open the refrigerator and store, for example, homemade cheeses, but at the same time, in this era when we often talk about energy efficiency and environmental pollution, the moscarola remains a 100% sustainable alternative. Where to position the moscarola for correct use At this point, it is also important to begin to understand where to position the moscarola to use it correctly. If we usually make cheeses and cured meats at home, or if we have a small agriturismo or a family-run business, we must consider certain aspects. First of all, we must place it in the coolest place, which must also be airy: possibly a place where the temperature is stable and not exceeding 20 °C, especially if we intend to store cured meats and cheeses. Usually, this device is placed in a north-facing niche, as was done in ancient times. In those days, a niche was even dug into the north-facing wall: even in summer, it remained cooler than areas exposed to the sun. We also find the cellar, which is usually cool: here the temperature remains stable, so it is a controlled environment. Alternatively, we can still opt for a room in the house, provided that the temperature does not exceed certain standards. If we are interested in this equipment, we can either buy it or make a DIY moscarola. To build a moscarola, we can use a wooden or metal structure: the important thing is that there is a fine mesh net that must surround the shelves where we will later put cheeses and cured meats. Alternatively, we have the possibility of creating the structure using a PVC net: we need several elements for the frame, the net, the shelves, and the doors. However, if we are not big DIY enthusiasts or do not have the necessary manual skills to make one, the good news is that we can buy it. Buy a ready-to-use wooden moscarola on Vivi in Campagna Being able to preserve cheese after making it at home is a fundamental requirement to avoid losing the original aroma and flavor of the product. But we can provide a simple solution, which is the wooden moscarola available on Vivi in Campagna. Discover the wooden moscarola for cured meats and cheeses 40x40x65 cm: it is the ideal device for the natural preservation of cheeses and cured meats. Its small size allows it to be easily placed in cool environments such as the cellar, without taking up too much space. The structure is made of solid wood and has a fine metal mesh on all four sides. This solution prevents contact with insects and at the same time ensures adequate ventilation. The moscarola is also equipped with a middle shelf and hooks for hanging cured meats, elements that make it practical and functional for various needs. This way, you can preserve your food without fearing insects, as passed down by tradition.
Cold oil pressing: what it is and how it works
Cold Pressing Olive Oil: What It Is, How It Works, and Why to Choose It Often, when we buy a bottle of olive oil, we read the label: cold pressed. What does this technique mean, how does it work, and why choose it if we want to make oil at home? There are several stages that make up the cold pressing process: we will discuss them below. What is cold pressing olive oil? What is the meaning of cold-extracted oil? Cold oil pressing occurs through a mechanical process; during the extraction phase, the temperature is below 27 °C. However, this temperature is linked to extra virgin olive oil; it increases if you wish to try your hand at other vegetable oils. It is called this because of the temperature of the crushed olive paste and serves to maintain the physical and nutritional characteristics of EVO oil. Stages of the process: from milling to pressing The mechanical process follows rigorous stages: in ancient times it happened differently, as stone wheels were used to rotate over the olives, which were only then pressed. Today, of course, we can use specific machinery and equipment for pressing olives. New technologies are also essential for controlling and guaranteeing the standards of extra virgin olive oil production. It all begins with the harvesting of the olives and their accurate washing: this is where we remove leaves, twigs, and impurities, so as to work only with healthy fruits. Then we move on to cold milling, a phase in which the olives are crushed until they turn into a soft paste. This is followed by malaxation, a slow and continuous stirring that allows the tiny oil droplets to combine and become easier to separate. The heart of the process is cold pressing: the paste is subjected to mechanical pressure, without adding heat, and from this, the liquid part, rich in oil, is separated from the solid part. Finally, a final filtering phase delivers a clear product, ready to release all its nutritional and sensory value onto our table. Fiscoli and presses: traditional tools for pressing For centuries, cold pressing olive oil was entrusted to simple but ingenious tools, which still tell the story of rural tradition today. Among these are press mats (fiscoli), discs made of natural fibers (today also synthetic). How does it work? The olive paste is held in the fiscoli, while the liquid, rich in oil, drains into the underlying containers. Why is it useful? They help separate the solid and liquid parts, thus obtaining a natural extraction that respects the properties of the olives. Even today, those who produce on a small scale or choose to maintain the traditional method rely on these tools. To learn more, here you will find a selection of oil mats, available in different sizes. Those looking for practical information, such as the prices of press mats for oil mills, can orient themselves by evaluating the various formats, to find the most suitable solution for their needs. Difference between cold and hot pressing One of the questions we ask ourselves most often is: is hot or cold pressing better? The answer depends on what we are looking for in the oil. Hot pressing uses higher temperatures during malaxation and subsequent stages: a larger quantity of oil is obtained, because heat facilitates the separation between liquids and solids. However, the downside is quality: part of the aromas, polyphenols, and nutrients are lost. Cold pressing, on the other hand, gives us an oil rich in aromas, intense in taste, and with all its beneficial properties still intact. This is why it is considered the best choice for those who focus on quality. Pressing vs. cold extraction: the differences Cold pressing works on the olive paste through pressure: by compressing the mass, the oil naturally separates from the other components. Cold extraction, on the other hand, uses modern plants and metal blades that facilitate the division between oil and water. In fact, the first method takes us back to traditional gestures, with slower and more manual steps. Cold extraction, on the other hand, follows a faster and more linear path, designed for larger productions. Why choose cold-pressed oil The reason is simple, and the answer lies in the process itself, a true guarantee of quality. It means that throughout the processing, the temperature never exceeded 27 °C, thus preserving the aromas and precious substances contained in the olives. But what are the advantages of cold-pressed oil? First of all, its organoleptic richness: the fruity aroma, the decisive taste with bitter and spicy notes, the intense color. Then the nutritional part: polyphenols and vitamins. Finally, stability: a cold-pressed oil, if well preserved, maintains its characteristics longer. Where to buy cold pressing tools: Vivi in Campagna's selection Those who choose to produce oil in a traditional way know that olives alone are not enough: tools designed for each stage of the process are needed. Among these, the most characteristic are the fiscoli, true allies: resistant, washable, reusable. Today we can find oil mats of different sizes, suitable for every need. To obtain high-quality oil even with traditional pressing, it is essential to rely on safe and efficient equipment. On Vivi in Campagna, you will find a selection of press mats for presses and oil mills, ideal for both small producers and farms that want to keep the link with tradition alive.
Churn: what it is and how to use it to make butter
Churn: what it is and how to use it to make butter at home Until a few decades ago, it was present in every country house. Today, it is making a comeback, especially among those who choose to rediscover home production. The churn is a tool for making butter traditionally, and this is where churning begins: an ancient and simple action. Today, there are many different products on the market, including manual and electric churns, but ultimately, the goal of these machines is to provide us with a high-quality, homemade artisanal product. Let's see how. What a churn is and how it works What is a churn and what is it used for? It is a tool used to make butter, designed to agitate cream until the fat separates from the buttermilk. The principle is always the same, even if the forms may change. Generally, the ancient butter churn is a cylindrical (or truncated conical) wooden container. Today, it is equipped with a manual or motorized mechanism, depending on the model. The movement can be rotary or plunger-type, but the purpose remains the same: to process the cream until a compact mass of butter and a whitish liquid, buttermilk, which can then be reused in cooking, are obtained. And while it's true that the churn has been practically supplanted by industrial butter production, churning is still practiced today on farms, by those who focus on zero-mile products, and by those who want to offer the best to their customers. Not only that: many are becoming interested in artisanal butter production, as we will see later. Also because of the ease of use of new machinery. How do you make butter with a churn? Simply add fresh cream and start the movement. After a few minutes, the fat molecules separate and begin to aggregate: from that moment, the transformation begins. How long does it take to make butter with a churn? It depends on the type of churn and the temperature of the cream (usually 12°C). Normally, the operation takes up to 50 minutes. Types of churns: tradition and innovation Today, there are various models of butter churns, but they all refer to the same tradition. Ancient churns, made of wood, worked with a crank and had a charm of their own. Many families had one, often handmade, with a simple but ingenious mechanism. In some rural areas, they are still in use. Alongside these tools, there is now the modern version: the butter machine. It has a compact design and is perfect for those who want to make butter at home effortlessly. What is the difference between a churn and a butter machine? Not only in operation, but also in capacity and practicality of use: you will find modern and safe-to-use devices on the market. And without any particular difficulties. How to use a butter making machine at home Anyone who wants to prepare artisanal butter at home can do so in a few steps, with the help of a butter machine. In Italy, fresh milk cream, also called cream, is used to make butter. This product is obtained by centrifugation or skimming (the latter, for example, is also used for the preparation of Parmesan, but not for industrial butter). Collect fresh milk cream and let it rest in the refrigerator. Pour the cream into the butter machine or churn. Start the churning cycle, manual or automatic. Once the butter is separated from the buttermilk, filter and process the butter until the desired consistency is obtained. Discover our butter making machine: it is the ideal choice for those who want a genuine product, without additives or preservatives, ready in a short time and with maximum yield. Why choose a churn for domestic use Making butter at home again is a way to rediscover forgotten gestures, to choose what to put on the table and where it comes from. Using a churn or a butter machine certainly gives you the ability to control every step of the preparation, selecting quality fresh cream, perhaps from a short supply chain. It's also a way to reduce waste, produce less plastic, and choose a more sustainable consumption model. Those who love self-production know this well: there is something gratifying in seeing such a simple and precious food come into being in their own hands. And with the right tool for making butter, it becomes an experience within everyone's reach. And then there is certainly a touch of pride in being able to say that you dedicate yourself to artisanal butter production and serve your guests what you have prepared with your own hands and with great dedication, choosing first-rate ingredients. Butter as good as it used to be, to accompany a slice of freshly toasted bread: what could be better? Discover the perfect churn for making butter at home on Vivi in Campagna Producing artisanal butter with your own hands is a gratifying activity, an act that speaks of tradition, genuineness, and attention to the quality of ingredients. However, if you want to start, it is important to have the right tool, as we have seen. On Vivi in Campagna, there is a selection of self-production equipment, including our butter making machine: compact, intuitive, perfect for families or perhaps small home workshops. Relying on well-made tools means rediscovering peasant traditions in a practical and sustainable way, and today this is entirely possible. Visit the shop and start your homemade butter production today.
How to Distill Gin
How to distill gin at home: practical guide to get started For gin lovers and DIY enthusiasts, being able to distill it independently means testing themselves with a creative and interesting activity. Before understanding how to distill gin at home, you must first equip yourself with suitable tools, such as stills of the right capacity, thermometers and, of course, alcohol. The first step, however, should involve proper information from the competent authorities in order to verify the laws regarding self-production. If the distillation is on a large scale, in fact, the activity must be reported to the competent authorities. Equipment needed to distill gin at home But how do you distill gin with a still? As already mentioned, this fascinating container with almost magical nuances should be chosen with a capacity not exceeding 3 liters to ensure better control and therefore a suitable result. The gin still, moreover, is often equipped with extremely useful and valid technologies that prevent the spices used from accidentally burning: these, in fact, are kept well away from the flame and give the drink a delicate flavor. The still, however, while representing a fundamental tool, is not the only one that must be part of the kit. It will be essential to equip yourself with thermometers that can precisely measure the temperature of the distillate during each phase of preparation. The copper grid is an element that is positioned to divide the solid part from the distillation liquid: each still model has its own grid to adapt to its dimensions. The high quality of the individual components positively affects the final result. Essential ingredients for homemade gin The first ingredient for distilling gin at home is therefore alcohol. The ideal percentage of alcohol by volume is 96%, to ensure the purity of the product. But a good homemade gin also needs low-residue water, preferably distilled. By balancing the amount of water, the alcohol content will be determined. The botanicals for gin are nothing more than the spices that can personalize the aroma. Everything is a matter of taste, however, the classic gin spice blend is mainly composed of juniper, orange or citrus peels and coriander. Juniper is a plant that boasts about 70 different varieties, but as far as artisanal gin production is concerned, only about ten are used. The berries of the Juniperus Communis will constitute at least half of the homemade gin recipe, so about 30g per liter: the degree of ripeness is very important to obtain its pressing. Linalool and pinene, on the other hand, have the typical citrus aromas of coriander, which counterbalances the stronger one of juniper. Although berries are normally used, often even leaves are used. For 10%, however, dried citrus peels should be added to the mixture. Oranges are fine, but also grapefruits or lemons, depending on the nuances you want to give the distillate. In terms of flavor customization, but also in order to better "stabilize" the mixture, it is possible to add iris roots, with floral tones, as well as licorice, cardamom, flowers and other spices. Distillation phases To better understand how to distill gin at home, you need to know the various phases, which are: Maceration. Distillation. Collection of the heart. During maceration, the botanicals can be cold or hot treated in alcohol. Lower temperatures and long extraction times characterize a gin with a delicate aroma, while for a decisive taste, simply increase the former and shorten the latter. With the gin still, the steam method will be used. Cold distillation still extracts most of the flavors with less pressure, while with steam distillation we can distinguish a kind of distillate pyramid. The first liquid that comes out is called the head, then there is the heart, at a higher temperature, and the tail, which is the final part. To obtain a good gin, the head and tail elements must be "cut", so as to extract a "heart" perfectly balanced in flavors and alcoholic strength. It can be said that the best DIY gin production is that which takes place between 80 and 90 degrees Celsius. Common mistakes and practical tips One of the tips on how to distill gin at home is to avoid burning the spices with too high a flame at the base. The quality of materials and ingredients will also be of enormous importance, as will all good recipes worthy of respect. Using too low an alcohol content, then, can be a fatal error that leads to saponification: at an organoleptic level, this occurs when fatty acids are very concentrated and the temperature drops too quickly with the addition of water. The result is a cloudy product with a very unpleasant taste. Optimal homemade gin production therefore involves following each individual phase appropriately, neglecting nothing, from the ingredients to the cut. A still can cost between 36 euros for small capacities, up to just under 295 euros for several liters. Discover the tools for distilling gin in the Vivi in Campagna shop Finding the right equipment for homemade gin distillation is not complicated, especially if you rely on reliable online shops like Vivi in Campagna, where there is everything you need to create your personalized gin. First of all, there is a wide selection of stills of different capacities, in materials such as steel and copper, perfect for this production. There are also grids and other accessories such as coils or high-precision thermometers. You can also buy bottles for storing gin and botanicals of all kinds, without forgetting the indispensable spices. All products are designed for enthusiasts, small artisans and hobbyists who care about quality. Consult the complete catalog now in the section dedicated to distillation.
Perfect Seasoning for Blue Steel Pans: A Practical Guide
The perfect seasoning of blue steel baking pans: a practical guide What is a blue steel baking pan and why use it? Blue steel is nothing more than a raw and untreated material sold without any finishing, mainly for baking pizza. The blue steel baking pan does not release nickel particles like stainless steel, for example, but rather diffuses the oven's heat with the gradualness and consistency necessary to obtain a well-baked and crispy product as tradition dictates. It is therefore an indispensable tool for all pizza lovers who wish to achieve an enviable result also with other baked goods, such as bread, savory pies, or desserts. The name comes from its characteristic bluish reflection. However, before actively using it to bake excellent pizzas, it is necessary to carry out the so-called blue steel baking pan seasoning, which is not as complex as one might think. But it does require very precise steps. Why initial seasoning is important Speaking of "seasoning" a blue steel baking pan, it is immediately clear that heat is needed, but not only. These pans, in fact, come out of the production cycle in their raw state, as already mentioned, but precisely to prevent them from oxidizing, they are coated with oils designed to protect them from rust and other attacks from external agents. This oil layer must be removed and subsequently replaced with a sunflower seed oil product, as the metal is not non-stick at all; quite the opposite. This can be remedied by proceeding with the so-called oil vitrification, giving it a natural non-stick layer that will be durable over time. But how do you season a blue pan? How to season: step-by-step procedure To understand how to season blue steel baking pans, you must therefore start with an initial cleaning of the industrially used oils, using simple kitchen paper. Meanwhile, the oven should be heated to at least 250 degrees. Once most of the oil has been removed, the pan should be placed in the already hot oven for about half an hour, until no more smoke is visible, then allowed to cool and then wiped with a second pass of kitchen paper. The seasoning of the blue steel baking pan must then continue with the addition of oil to be spread over the entire surface starting from the center, but without pooling in the corners. The oil should also be applied to the outside, including the edges. Now begins the actual curing of the blue steel baking pan, reinserting it into the oven for another 25 minutes at 250 degrees. Again, pay attention to the presence of smoke: when it is no longer present, it means that the excess oil has completely burned off and the pan can be removed and allowed to cool. There is no ideal oven for seasoning pans; all are fine as long as the times and temperatures are respected. The non-stick coating will now be clearly visible, but it should be noted that the oil for seasoning the pans is always seed oil, never olive oil. And how do you treat blue steel pans afterward? How to use and clean a blue steel baking pan Now it will be possible to use the blue steel baking pan for excellent pizzas and leavened products. Naturally, however, after each use, it will be essential to clean it. Since it is a material with a kind of non-stick coating, care must be taken so that it is never scraped off. The cleaning of the blue steel baking pan therefore involves carefully avoiding aggressive detergents and abrasive sponges, preferring instead the usual kitchen paper and, at most, a plastic support for more stubborn stains. Alternatively, for burned-on crusts, very hot water can be used to soften the most stubborn ones, before "attacking" them with the tools already mentioned. To avoid problems, however, direct contact with particularly acidic ingredients like tomato should be avoided. Since these pans are used especially for cooking pizza, naturally tomato will often be used as the main condiment. But a little attention will be enough not to give up this typical base. How to recover a rusty pan Rust in a blue steel baking pan should not occur if the initial operation has been carried out correctly. Above all, rust is avoided by not exposing the pan to constant humidity, drying it well after each wash. In the unfortunate event, however, it is good to know that the seasoning will be removed along with the rust layer: in fact, sandpaper must be used, rubbed until the iron part is visible again. At this point, to recover the blue steel baking pan, it will be sufficient to repeat the seasoning procedure, but not before giving a good wipe with a clean paper towel on the residual rust. Where to buy blue steel baking pans and seasoning accessories Finding excellent pans and related products is quite simple, thanks to e-commerce sites like Vivi in Campagna. Here you can also purchase everything you need to treat blue steel baking pans, as well as essential accessories. These include pizza peels, oven thermometers, and spatulas to get pizzas as good as in a restaurant, as well as all the baked recipes you want to make following your creativity and cooking tastes. The complete selection can be found in the "Ovens and Accessories" section, and the quality of every product is what we all want in our homes.
How to bottle wine
How to bottle wine Anyone who is passionate about wine and has made it a business knows how much the art of winemaking requires sacrifice, passion, and dedication at every step. After taking care of the grapes, harvesting them, and fermenting them as recommended, it's time to bring your creation to light: here is a practical guide on wine bottling. This is a truly important phase because only by performing it perfectly will you be able to preserve the beverage over time, making it even more enjoyable. In our guide, we will cover everything you need to know about the topic, from preparations to techniques, taking into account the wine bottling calendar and what equipment may be needed. What to do before bottling wine? There are some steps to take before proceeding with wine bottling. First, you need to ensure that the product is stable, clean, and ready to be transferred. Here are our tips: Check clarity. The beverage must be free of residues and sediments, or if necessary, further filtration can be done using specific filter sheets; Check acidity and alcohol content. A thorough and specific analysis is needed to ensure that the parameters are correct for long preservation; Prepare bottles and corks. The former must be clean and sterilized, while corks or synthetic stoppers should be of excellent quality; Choose the right time. Tradition dictates consulting the almanac to bottle at the most suitable time. How to wash bottles before bottling wine Cleanliness and hygiene are absolutely fundamental, and for this reason, one of the tasks we need to undertake is washing the bottles. This step preserves consumers' health, preventing alteration of the beverage. Start by rinsing with hot water to remove dust and residues. Then, clean and sterilize them before bottling using a specific solution. Rinse with clean water and finally let the containers dry before proceeding. What is the right time to bottle wine? According to popular traditions and beliefs, the moon influences the quality of the product, which is why even today we follow the calendar to carry out this delicate operation: When to bottle wine to make it sparkling. In this case, it is suggested to follow the period associated with the waxing moon, specifically the first quarter; When to bottle red wine. As for the months, the calendar suggests spring for sparkling and young wines, while autumn is for those intended to mature and evolve. With a full moon, any type can be bottled, including reds. When to bottle wine in a demijohn. According to tradition, the recommended period is from January to April, preferring humid, windless days during the "old" moon phase. When to bottle white wine. As mentioned for reds, between March and May is the best range for younger wines, trying to choose sunny and not too windy days. When is the moon good for bottling wine? According to traditions, lunar phases can influence wine quality. It is a common belief that the waxing moon favors re-fermentation, making it an ideal option for producers of sparkling wines, while the waning moon is indicated for still wines, aiding sedimentation and improving stability over time. This is why many choose to follow the lunar calendar for bottling; it's not just historical winemakers but also young entrepreneurs who embrace and carry on this tradition. But what happens if you bottle under the wrong moon? In reality, nothing catastrophic; science explains that there is no actual evidence of chemical processes being directly influenced. Therefore, it's more a matter of popular tradition which, if not followed due to force majeure, will certainly not affect the final result. What do you need to bottle wine? As mentioned, it's important to get everything you need to bottle wine. We recommend: Corks. Choose cork or synthetic, as long as they are of good quality, depending on the type of wine and storage time; Filter sheets. To be used to remove impurities before bottling; Packaging supplies. Ideal for ensuring bottle safety during transport; Filling machines. Facilitate filling, available in both manual and professional versions; Corking machines. To seal and prevent further oxidation of the beverage. Now that you know all the secrets of wine bottling, all you have to do is put our advice into practice. With products from Vivi in Campagna, the result will be professional and sustainable. Discover the entire catalog.
Winemaking: The Complete Guide
Winemaking: the complete guide Whether it's for passion or business, the art of winemaking involves many steps that make it possible to produce some of the most prestigious labels and specialties. We could define winemaking as the transformation of grapes into wine, a historical and traditional process that changes over time, perfecting itself. Understanding the phases and techniques of wine production is very important, not only for professionals but also for wine lovers. We therefore want to provide a complete guide to discover what winemaking is, its phases, main techniques, and all the steps to produce a quality wine. If you want to discover in detail how wine is made, read our dedicated article: How to make wine. What is winemaking? As mentioned, the winemaking process is what leads to the transformation of grape must into a beverage through a series of oenological operations; to achieve this, winemaking yeasts are used to convert sugars into alcohol and carbon dioxide through fermentation. We can then divide it based on the type of production: White winemaking: used for white wines, it involves separating the skins from the must before fermentation; Red winemaking: used for red wines, it takes place with the fermentation of the must in contact with the skins to extract color and tannins; Rosé winemaking: an intermediate process between white and red, with a brief maceration of the skins; Passito winemaking: a technique used for sweet wines, which requires drying the grapes before winemaking; Natural winemaking: an approach that limits the use of additives and aims for minimal intervention in the cellar. Clearly, each type requires its own oenology tools and the right grapes must be chosen to comply with the production regulations for each variety. What are the stages of winemaking? At this point, let's get down to business: the various stages of winemaking to produce one of the most loved beverages in the world. First, the grapes must be harvested and with the help of a harvesting kit, crushing is carried out using a winemaking press with which the fruits are squeezed to obtain the must. Then there is destemming, which is the separation of the stems from the berries to avoid herbaceous influences. There is also an alcoholic fermentation phase with the support of winemaking yeasts that convert sugars into alcohol, and then maceration, which is particularly important for red winemaking but not exclusively. Secondly, malic acid is transformed to give the beverage a less acidic and sweeter taste. The process then continues with aging in steel, concrete, or wooden barrels, followed by filtration and bottling. How is wine made? As you will have understood, winemaking is a true art that must be carried out carefully so that the chemical processes occur in the best possible way. After selecting the grapes, to obtain a quality result, they are crushed and destemmed to acquire the must and transfer it into a winemaking vat. Fermentation is an essential step: here, yeasts — natural or selected — convert sugars into alcohol, a process that must take place under careful temperature monitoring to ensure regular and trouble-free fermentation. Only in a second step does pressing occur, with the technique changing depending on the production: the difference in winemaking between white and red is already visible from these steps, and not only in the choice of the starting grape type. The wine thus obtained then moves to the aging phase, where it matures in special containers, developing aromatic complexity and character. We must not forget the use of tools such as plate filters or bag filters to make the wine suitable for bottling: with the use of the right winemaking accessories, the result is a masterpiece. However, it must be considered that, from year to year, production changes according to weather conditions, and therefore the artisanal product will have changing organoleptic characteristics. What are the main winemaking techniques? There are various winemaking techniques, each with its own characteristics. Among the most common and widespread is cryomaceration, which keeps the must at low temperatures to extract primary aromas and freshness. Carbonic maceration, on the other hand, is recommended for the production of young and fruity wines. Here, the fermentation of whole grapes takes place in an environment saturated with carbon dioxide. Equally used is the sur lies method, which involves contact of the wine with the lees to obtain a greater structure and better complexity of the final product. It originated in France, more precisely in Burgundy, but is now a technique used worldwide. The last option is batonnage, which involves stirring during aging to enrich the beverage, giving it body and aromatic depth. Now the process with all the winemaking phases and what useful tools may be needed to produce quality labels is clearer. Do you want to delve deeper? Discover all the detailed steps on how wine is made. Discover wine accessories from Vivi In Campagna Winemaking is an art that combines tradition and innovation, allowing for the production of quality wines with unique characteristics. From grape selection to bottling, every phase is fundamental for enhancing aromas and flavors. If you want to start producing your own wine or improve your technique, discover our selection of winemaking equipment: presses, filters, fermenters, and much more. Buy now the right tools to get a perfect wine!
How to make craft beer at home
How to Make Craft Beer Iced in summer, perfect for an aperitif, to accompany a barbecue or a pizza: beer is an alcoholic beverage that everyone enjoys. Blonde, dark, or red, there's plenty of choice, but craft beer is undoubtedly the favorite. How is it made? To make craft beer at home, you need to follow certain steps, get a kit with everything you need, and know the right ingredient measurements, but it's not that complicated: just a few tricks are enough to start enjoying a handmade beverage. With our tips, you'll discover everything you need to buy, the steps to take, and the best solution between a basic complete kit and professional equipment. What you need to make beer at home Anyone who wants to produce craft beer at home first needs to have craft beer equipment. An essential element is a fermenter: this is an airtight container with an airlock, useful for monitoring fermentation. In our catalog of fermenters, you'll find various types and capacities to meet your needs. You will then need a basic craft beer system consisting of a mash pot, a heat exchanger to cool the wort, a hydrometer to measure density, and a siphon to transfer the liquid while avoiding contamination. Beginners should prefer a craft beer kit because it contains everything necessary for the process, while those who are already pros have top-of-the-range solutions available. We remind you that among all the steps, cleaning is fundamental: every tool must be thoroughly sanitized to prevent bacteria from coming into contact with the beverage. How much does it cost to produce craft beer? The cost of making craft beer varies depending on the raw materials, quantity, and equipment. A beginner's craft beer kit ranges between 50 and 150 euros, while a professional craft beer system can exceed 500 euros. Considering the costs of raw materials including malt, hops, and yeast, the cost per liter of homemade beer is between 1 and 2 euros. So, after the initial investment, the economic gain seems truly interesting. Clearly, to sell it, you would then need to pass HACCP controls and other checks related to labeling. How beer is made: the necessary ingredients Every craft beer is born from a mix of quality ingredients; among the indispensable are: Barley. It is usually used in the two-row barley variety, ideal for ensuring good sugar conversion. It can be pale, caramel, or roasted depending on the desired style; Malt. The quantity depends on the alcohol content and style of the beverage you wish to obtain. Usually, for a classic version, 4-5kg of malt are needed for the production of approx. 20 liters; Hops. This is the secret to the aroma and adds a touch of bitterness. Usually, between 2 and 5 grams are required for each liter; Sugar. In the carbonation phase, and therefore for fizziness, about 100-150 grams of sugar are used for bottling 20 liters. What do you need to produce and sell beer? If craft beer is not just a hobby but is to become a business, it is important to follow the procedures indicated on official websites related to the sale and administration of beverages, starting with health authorization and registration with the competent authorities. The laboratory must meet precise hygienic standards and have appropriate production facilities; labeling is also regulated and must indicate information such as the product name, alcohol content, net quantity, and ingredients. Further checks are then carried out for gluten-free claims intended for coeliac individuals. Can you make homemade beer without a kit? While beginners appreciate the sale of kits for making beer at home, it is also possible to produce craft beer without a kit. You need to understand the process and sometimes make a slightly larger investment in terms of equipment, but with a little attention during the production phases, you can obtain a uniquely flavored beverage. Producing craft beer at home is an interesting journey for beverage lovers and aspiring entrepreneurs: you need to know every step and the right ingredients in detail, but in a few steps, you can achieve a delicious preparation based on hops and malt.
How to store champagne
How to Store Champagne Wine enthusiasts, and not only them, are familiar with the prestige of Champagne: the most exclusive and beloved sparkling wine in the world is now often available in accessible cellars and therefore widely consumed in homes. However, it is essential to take care of it, and for this reason, we want to explain how to store Champagne to ensure its refinement is preserved until tasting. Let's see how to store it best, both in the short and long term, to fully enjoy this precious product. How to Store Wines and Champagne: Tips For those who wish to store wines and Champagne for a long time, the best option they should consider is purchasing wine cellars for bottle storage. Ideal Temperature for Storing Champagne To maintain the wine's quality, the storage temperature must be constant, around 10-12°C (50-54°F). It is important to avoid abrupt changes that can compromise the organoleptic properties of Champagne. Too high temperatures accelerate the wine's aging, while excessively low temperatures risk losing effervescence, as carbon dioxide tends to dissolve more quickly. Also, be careful with serving: you should never go below 4-5°C (39-41°F), as it could alter the structure of the bubbles, and never exceed 15°C (59°F), as it could risk an undesirable fermentation that would negatively affect the taste. Light, the Enemy of Champagne Champagne is very sensitive to light, especially sunlight and UV rays. For this reason, it is advisable to store bottles away from direct light, preferably in a dark cellar or a place where natural lighting is minimal. Many producers use dark glass bottles to protect the content, but despite this precaution, it is always preferable to place it in a well-shielded environment. Long-Term Storage: What to Know We must emphasize that, unlike some reds, Champagne is not always designed for prolonged aging. To understand the storage time, one must make a distinction between vintage and non-vintage. Non-vintage wines are perhaps the most sold, but we must know that besides being the most widespread and competitive in price, they are the result of a blend and are not designed to last long in storage. Or rather, aging does not improve them. Vintage Champagnes, on the other hand, benefit from aging between 10 and 15 years, provided they are stored in the best conditions. Thanks to this care, they are able to evolve, developing more complex and profound aromas. Experts recommend consuming the more common ones within 3-5 years of purchase, extending to about 10-15 years for the more sought-after ones, but always being careful to ask the producing winery for information. Before deciding to store a bottle for a long time, it is good to consider whether it is a product that can actually improve with aging. In What Position Should Champagne Be Stored? If you are wondering what is the best position to store Champagne, you should know that laying the bottles horizontally is the advice of experts. In this way, the cork remains moist, preventing it from drying out and thus ensuring a better seal. An additional tip is to pay attention to temperature fluctuations, which should be absolutely avoided: in addition to wine cellars, you can choose a cool place that maintains a constant temperature throughout the year, especially without direct sunlight. How Long Does an Unopened Bottle of Champagne Last? While an opened bottle of Champagne does not last more than 48 hours, and only if properly sealed to maintain the sparkling essence of the bubbles, an unopened bottle lasts a very long time. Collector's items or special occasion bottles can be kept for 7 to 10 years, but it is not uncommon for them to be kept for much longer, provided care is taken with temperature, avoiding direct light, and keeping the cork sufficiently moist. When to Put Champagne in the Fridge? Those who do not have a wine cellar that can store Champagne at the right serving temperature can resort to the refrigerator. In this case, the best option for serving it is to put it to chill at least 2 hours before you wish to consume it; however, be careful with temperatures, which should not be too low or they risk compromising the organoleptic characteristics of an exclusive product like Champagne. Discover the Ideal Wine Cellars for Storing Champagne Now that you know all the secrets to storing Champagne at its best, it's time to think about a reliable solution for storing your bottles. Vivi in Campagna's wine cellars for bottle storage are the perfect solution to keep Champagne and other wines in ideal conditions. Thanks to the ability to precisely regulate the temperature, you can create an environment suitable for every type of wine, ensuring they are always ready to be served at their best. Visit our website and discover the range of wine cellars available: the perfect choice to protect your bottles, prolong their life, and ensure you enjoy every sip to its full potential. Choose a Vivi in Campagna wine cellar and transform your wine collection into a top-notch tasting experience!
