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Fermentation Atlas

Italy

618 ferments from Italy, with how each is made.

618 entries listed here, page 1 of 5.

Compare them

FermentKindMain stepTemperatureSaltpH
Aceto Balsamico Tradizionale (di Modena / di Reggio Emilia)Vinegarat least 12 years
Aceto di miele (honey vinegar)Vinegar42–56 days21–27 °C
Agrì di ValtortaCheeseat least 7 days2.5 %
AinuzziCheese24 h30 °C
Algunder Bauernkäse halbfett (Formaggio contadino semigrasso di Lagundo)Cheese2 months14 °C
Algunder Butterkäse (Formaggio di Lagundo)Cheese2 months14 °C
Amarone della Valpolicella (appassimento)Alcoholic drinksat least 2 years
Animaletti di provolaCheese4–5 days
Asiago PDO (pressato/d'allevo)Cheeseat least 20 daysat least 5 °C
AxriddaCheese3 months – 2 years
BagòssCheeseat least 6 months4–19 °C
Bastardo del GrappaCheeseat least 25 days
BeddoCheeseat least 7 days
BëggiaCheeseat least 30 days
BelicinoCheese24 h
BernardoCheese15–20 days13 °C
BettelmattCheeseat least 2 months
BiancospinoCheese15–30 days8–10 °C23 %
Bitto PDO and Storico RibelleCheese12 months – 10 years
Bocconcini alla panna di bufalaCheese
BonassaiCheese20–30 days8 °C
BottargaFish and seafood5–7 days20 °C
BovesCheese24 h – 30 days
Bra PDO (Tenero and Duro)Cheeseat least 6 monthsup to 18 °C
BranziCheese2–12 months7–13 °C13–17 %
BrossaCheese
BrusCheeseat least 20 days
Brus da ricottaCheese30–40 days8–10 °C
BrùzzoCheese7 days
Burrata di Andria PGICheese20–30 min6.3
Burrata di bufalaCheese12 h
Burrell' (Scamorza con burro all'interno)Cheese7 days6–8 °C
BurrinoCheeseat least 2 months
ButirroCheese7 days – 2 months
Caci figuratiCheese30 days – 3 months
Cacio di GenazzanoCheese3–6 months12–14 °C3.5 %
Cacio di nonno Nino di Montalto di CastroCheese2–6 months9 °C
Cacio di vacca biancaCheese30 days – 6 months
Cacio fioreCheese40 days – 2 months7–10 °C
Cacio in forma di limoneCheese4–10 days
Cacio magno (semplice e alle erbe)Cheese20–30 days13 °C
Cacio marcetto (Pecorino marcetto)Cheese
Cacio-ricottaCheese6 months
CaciobarileCheese4–6 months25 %
CaciocapraCheese2–6 months
Caciocavallo abruzzeseCheese3 months – 2 years10–15 °C
Caciocavallo affumicatoCheeseat least 2 months
Caciocavallo del FormicosoCheese24 h
Caciocavallo del MateseCheeseup to 18 months8–15 °C
Caciocavallo di AgnoneCheese2 months – 2 years
Caciocavallo di bufalaCheeseat least 2 months
Caciocavallo di bufala (semplice e affumicato)Cheese20 days – 3 months6–8 °C
Caciocavallo di CastelfrancoCheese3 months – 2 years
Caciocavallo di CiminàCheeseat least 2 days
Caciocavallo di grotta del Cervati e delle Gole di PertosaCheese4 months – 2 years
Caciocavallo di Massa di MarateaCheeseup to 2 months
Caciocavallo di SupinoCheeseat least 15 days
Caciocavallo irpino di grottaCheese45 days – 2 years10–15 °C
Caciocavallo palermitanoCheeseat least 30 days
Caciocavallo PodolicoCheese6 months – 5 years
Caciocavallo podolico daunoCheese6–12 months
Caciocavallo podolico dei Monti PicentiniCheeseat least 15 days
Caciocavallo Silano PDOCheeseat least 30 days
Caciocavallo stagionato in grotta del TanagroCheese3 months – 2 years15–18 °C20–25 %
Caciocavallo vaccino (semplice e affumicato)Cheese15 days – 8 years4–12 °C5–5.2
CaciocchiatoCheese2–12 months
Caciofiore aquilanoCheese30–40 days
Cacioricotta caprino del CilentoCheese2 days – 4 months
Cacioricotta caprino orsareseCheese50 days – 2 months
Cacioricotta di bufalaCheese2–12 months4 °C
CaciottaCheese30 days9 °C37 %5.3
Caciotta (marchigiana)Cheese2–6 months
Caciotta caprinaCheese14 days – 8 months6.5
Caciotta cepraneseCheeseat least 15 days12 °C
Caciotta degli ElimiCheeseat least 3 months
Caciotta dei Monti della LagaCheese30 days
Caciotta della LunigianaCheese4–30 days
Caciotta della Sabina (semplice e alle erbe)Cheese20–30 days12–13 °C
Caciotta di bufala pontinaCheese30 days8–12 °C
Caciotta di capra dei Monti LattariCheese2–40 days
Caciotta di muccaCheese15 days – 6 months8 °C
Caciotta di pecoraCheese20–40 days
Caciotta di vacca ciociara (semplice e alle erbe)Cheese10–20 days4 °C
Caciotta dolceCheeseat least 20 days
Caciotta genuina romanaCheeseat least 15 days4–14 °C
Caciotta mista ai bronziCheese45 days
Caciotta mista della TusciaCheese20 days – 3 months8–15 °C
Caciotta mista ovi-vaccina del LazioCheese24 h – 30 days7–11 °C
Caciotta stagionataCheeseat least 6 months
Caciotta vaccina frentanaCheese15 days
Caciottina canestrata di SorrentoCheese
Caciottina di bufala di Amaseno (semplice o aromatizzata)Cheese2 months4–10 °C5.1–5.2
Caciotto di Cirella di PlatìCheese30 days – 4 months
Caciottone di Norcia IGPCheese20 days – 12 months
Cadolet di capraCheese30 days
Canestrato di Moliterno PGICheeseat least 2 months
Canestrato Pugliese PDOCheese2–10 months
Canestrato vacchinoCheese10 days
Capocollo di Calabria DOPMeatat least 3.3 months14–18 °C6
Caprino a coagulazione latticaCheese7–10 days8–10 °C
Caprino a coagulazione presamicaCheese3–7 days4–12 °C
Caprino abruzzeseCheeseat least 2 months4 °C
Caprino al lattice di ficoCheese30 days – 12 months
Caprino conciato del MontemaggioreCheese2–3 months
Caprino dell'AspromonteCheese20 days – 5 months
Caprino della Val VigezzoCheeseup to 4 months
Caprino lattico piemonteseCheeseup to 3 months8–12 °C
Caprino nicastreseCheeseat least 20 days2.1–2.3 %
Caprino presamico (di latte vaccino) di SupinoCheese12–24 h
Caprino presamico piemonteseCheese7 days – 2 months8–10 °C
Caprino vaccinoCheese24 h – 7 days4–12 °C
Caprino valsesianoCheeseup to 15 days
Carbonic-maceration red wine (Beaujolais, Rioja, vino novello)Alcoholic drinks5–12 days20–30 °C
Casàda con la ricottaCheese8 h
Casàda con la tenzaCheese
Casatella Trevigiana PDOCheese4–8 days2–8 °C0.8–1.2 %
Casatta di Corteno GolgiCheese2–5 months7–10 °C
Casciotta d'Urbino PDOCheese15–30 days8–14 °C
CasieddoCheese7 days
CasizoluCheese30 days – 15 monthsup to 25 °C5.1–5.3
Casizolu di pecoraCheeseat least 7 daysup to 25 °C
Caso conzatoCheese6–12 months
Caso di ElvaCheese30 days – 11 months
Caso maturo del MateseCheeseat least 6 months8–15 °C
Caso VallicelliCheese3–8 months8–10 °C5.2
CasolètCheese20–30 days4–6 °C
CasoperutoCheese6–12 months
CasorettaCheeseat least 30 days
Castelmagno PDOCheeseat least 2 months5–15 °C
Casu axeduCheese36 h – 2 days
Casu friscuCheese30 min
Casu in filixiCheeseat least 2 h
Casu marzuCheese2–3 months5.3 → 5.91
Casu musciuCheese15–20 days
Casu ré pecóra del MateseCheeseat least 7 days8–15 °C
Casuforte di StatiglianoCheese6 months – 2 years
Cevrin di CoazzeCheese2.6–3 months
Ciambella di MoroloCheese20–30 days7–8 °C
Ciauscolo PGIMeatat least 15 days8–18 °Cat least 4.8
Civrin della Val ChiusellaCheeseat least 10 days
CofanettoCheese20 days – 12 months
Colatura di aliciSauces and condiments9 monthsup to 33 %5–7
Columella's sun mead (aqua mulsa)Alcoholic drinks40 days
Conciato di San VittoreCheese45 days – 3 months12–15 °C
Cosacavaddu ibleoCheese24 h
CuincirCheese45 days – 2 months
Cultured nut 'cheeses' (cashew, almond, macadamia), boundaryOther14 days12 °C
Dolcesardo ArboreaCheese15 days4 °C5–5.2
DolomitiCheeseat least 15 days14–18 °C
EricinoCheese20 days – 4 months

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made