Learning the ancient art of curing meat and creating the perfect homemade salami is one of the most prized Italian family food experiences. The whole process from meat selection, mincing, mixing, filling, curing and ultimately enjoying the end product is highly satisfying, rewarding and not to mention, tasty.

For many years Home Make It has assisted the Italian community with their efforts of producing homemade wines and salami and have recently seen an insurgence of these families now bringing the brewery to their backyards and making home brews as well.

I am sure at some point we have all had a go at recreating our mamma’s or nonna’s tomato sauce recipes. some may have been lucky enough to have gotten close, but for most of us, try as we may, we’ll never be able to perfect the tomato sauce that we so fondly recall from our childhoods. There is a science to tomato sauce making; a tried-and-tested formula that took them years to master. Time well spent don’t you think?

Homemade winemaking has come a long way from the early Romanesque influences of grape stomping. Stomping grapes is the collaborative and most enjoyable process of crushing grapes by foot within large vats to release their juices and start the fermentation process.