All you need to know about food storage.

Are you sure you’re storing your food correctly? Food preservation is no joke: we at Spaghetti & Mandolino advise you on which foods should go in the fridge and which shouldn’t.

Let’s start with a first consideration: the refrigerator is the home appliance that consumes the most. For this reason, using it correctly can drastically reduce your household bills. Furthermore, and more importantly, it affects our health. Not all foods need to be refrigerated; in fact, for some, the fridge can actually damage them.

Honey and mustard: two different ways of preservation

The honey should be stored in the pantry away from light and not in the fridge, as the cold temperature causes the sugars to crystallize, altering its consistency. Once opened, it should also not be put in the fridge. In contrast to what is said about honey, mustard should be stored in the fridge once opened with the caution to consume it within 2-3 weeks. Over time, mustard indeed loses its flavor and taste.

How to best preserve cured meats

Contrary to popular belief, whole salami should not be stored in the fridge because low temperatures halt its aging process and contaminate its flavor. Therefore, we recommend hanging it upside down so that air can circulate around it and no part is in contact with a surface. If, however, you do not have a cellar or prefer the fridge for convenience, we recommend using a well-oiled parchment paper or a cloth. Doing so will keep your salami, whether cut or whole, from becoming hard and dry. As for pre-cooked products like cotechino or zampone, they should absolutely not be stored in the fridge, but need to be consumed by the expiration date and not later.

A thousand ways to preserve cheese

As for cheeses that are medium and long-aged, we recommend storing them in the cellar where humidity and temperature are optimal. However, if you do not have a cellar available, you need to take precautions to optimally store cheese in the fridge. Firstly, you should understand that each type of cheese has its own temperature needs. Fresh cheeses like Mascarpone, Stracchino, Gorgonzola, or Mozzarella should be placed in the coldest zone, while aged cheeses like Bitto Dop, Montasio Mezzano Dop, and Piave Vecchio Dop should be kept in the less cold zone. We also suggest placing cheeses in the vegetable drawers and never in the freezer, as excessive cold alters their structure and organoleptic properties. The Burrata, on the other hand, should be stored outside the fridge in its packaging that contains the whey in which it is preserved. Obviously, it should be kept in a place that is neither hot nor humid and eaten within a few days.

When storing in the fridge, it is good practice not to alter the original packaging. However, if you want to maintain your cheeses better, wrap them in a damp cloth to avoid damaging their original flavor. Moreover, before serving them at the table, we suggest taking them out of the fridge at least an hour before consumption. 

Olive oil: in the fridge or not?

Another product that should not be stored in the fridge is olive oil, which should instead be kept in a dark, cool place away from heat sources. The ideal place would be the cellar, but the pantry can also be a great solution.

After providing you with a few tips for preserving and using your food effectively, all that’s left is to put them into practice!

Fabio De Vecchi

S&M