Category Archives: Italy

Maths paths in the kitchen


The land of cheese

Last 24th February we went to visit latteria turnaria, in Brazzacco, one of the few remaining dairy cooperatives in Friuli. Cheese here is made just like in old times!

Traditional methods are used to make cheese out of Italian Red Pied cattle milk. This particular breed has been raised in the region for centuries now and mainly under home brew feeding: hays from permanent pasture and alfalfa, maize and barley meals. No silo-stored products are contemplated in their feeding programme.

Numbers: 2.000 litres of processed milk per day

                   10 Kg. of butter

                   200 Kg. of cheese

                   2 / 6/ 8 months of ripening

The cheese making process takes place in copper cauldrons…

Maths paths in the kitchen


Profiteroles with  homemade custard


To make the profiteroles  for 10 people we need:

350 gr. of butter

350 dl. of water

a pinch of salt

8 eggs

To make the homemade custard

1 liter of milk

6 eggs

6 tablespoons flour

6 tablespoons sugar


IMG_1350 IMG_1351 IMG_1352 IMG_1353 IMG_1617 IMG_1618 IMG_1619 IMG_1620 IMG_1621 IMG_1622 IMG_1623 IMG_1624 IMG_1625We weighed the ingredients, we counted the eggs, we mixed, kneaded, baked in the oven … and here’s the result!