A week dedicated to discovering the secrets of rearing, butchering and artisan curing of pork meats, that has made the Italian Salumi tradition a success.
This is an excellent opportunity to learn hands on, the art of preparing and transforming pork meat into Prosciutto, Speck, Culatello, Salame and much more.
Each day’s program will cover the various stages of drying and maturing, including the evaluation of the noble mold and the comparison between natural and force seasoning and the slicing techniques for the catering service.
Course on the craft of preparing pork meat for the production of Italian Salumi
Cured italian deli meats, smallgoods or charcuterie are all known as Salumi, which include delicacies such as Prosciutto, Culatello, Salame, Salsiccia, Cotechino and more. All a gastronomic success story.
A course dedicated to discover the secrets of rearing, butchering and artisan curing of meat in the Italian Salumi tradition.
Learn all about the creation of “Masterpieces” known as Prosciutto, Culatello, Rolled Pancetta, Salame, Salsiccia, Cotechino and much more…
Participants will have “hands-on” experience in the making of traditional and authentic Italian Salumi and take part in practical demonstrations of traditional Emilian cuisine including bread baking
An exciting and authentic gourmet experience in Parma known worldwide as “Food Valley” which has made the processing of pork its point of excellence in the world
Training course in olive oil processing and mill management
Institute of Research for Olives and Olive Oil Industry – Spoleto (PG) – Italy
2 – 3 – 4 – November 2015
A course for processing plant operators, technicians and those involved in blending, packaging and marketing of olive oil.
Course objective is to introduce innovative extraction techniques for olive oil quality improvement, also to diversified the production to increase sensorial features and nutritional properties, according to the different requirements of different markets.
A Master of the Mill must be familiar not only with the technical aspects of extraction to improve the olive oil quality, but also blending, packaging and the legal implications of labelling, but also with the guidelines that govern marketing strategies and business communication to promote the olive oil in the international market
A technical course of three days, with guided tours and practical tests and tasting in one of the most technologic mills operating and one of the most reputable companies of bottling of olive oil, internationally recognized.
Immerse yourself in the flavours, scents and beauty the magnificent Val d’Orcia in the heart of Tuscany.
A 5day professional training course to study and improve your knowledge and appreciation of olive oil, gastronomy and wine, with degustations and cooking demonstrations, these are the ingredients of our comprehensive course for the aspiring Professional Olive Oil Sommelier.
Immerse yourself in the flavours, scents and beauty the magnificent Val d’Orcia in the heart of Tuscany
A 5 day professional training course to study and improve your knowledge and appreciation of olive oil, gastronomy and wine, with degustations and cooking demonstrations, these are the ingredients of our comprehensive course for the aspiring Olive Oil Sommelier.
WHEN & WHERE: Monday 13 October – Friday 17 October 2014 From 9am – 2pm in the classroom at: CASANOVA WELLNESS CENTER, San Quirico D’Orcia (Siena)
An ‘Amazing Food Experience’ that also includes wellness, guided tasting tours and dinners to olive mills and wineries in the beautiful Montalcino region, home of the famous Brunello wine.
With a multidisciplinary approach to communication and marketing of olive oil and using innovative and alternative techniques, sensory analysis and organoleptic evaluation, we endeavour to highlight the Harmonisation of olive oil and food, both in the kitchen and on the plate.
What is an Olive Oil Sommelier?
A Professional Olive Oil Sommelier has a thorough knowledge of the full production process of olive oil – “from the grove to bottle” – and is highly skilled in the selection, classification, promotion and rational use of olive oil.
Our gaol is to offer a well balanced theory and practical course that will provide students with the right skills and knowledge to be able to communicate the rational use of olive oil in the kitchen and on the plate, in particular, the harmonisation of EVOO & Food pairing…
At course completion, participants will have acquired skills and qualification, entitling them to join the International Register of Olive Oil Experts and to be part of professional olive oil evaluation panels.
A week dedicated to discovering the secrets of rearing, butchering and artisan curing of meats, that has made the Italian Salumi tradition a success. Learn how to make Italian cured pork meats known as Salumismallgoods or charcuterie and include delicacies such as: Prosciutto, Speck, Culatello, Salame, Salsiccia, Cotechino, Porchetta… …all a gastronomic success story.
Participants will study and learn hands on, the art of preparing and transforming pork meat, how to correctly use sea salt, spices and natural flavours, learn the secrets of tying and curing to create the “Works of Art” known as Porchetta, Prosciutto, Culatello, Rolled Pancetta, Salame and Salsiccia.
Each day’s programme will cover the curing and cooking techniques of different meat cuts: baking, grilling, griddling and boiling for a sumptuous spread which will be served and enjoyed as lunch at the end of each day’s session. These delicacies will be accompanied by daily baked homemade bread, local craft beer and Lambrusco wine.
Besides the programme schedule you can try your hand at making fresh bread and pasta. Local experts in the art of “Sfoglia Emiliana”, a fresh egg pasta, will run a practical course for those interested in making Lasagne sheets, Emilian Tagliatelle, Tortelli and Tortellini, followed by a tasting dinner of the products made.
The course is aimed at those who want to improve their knowledge of the “King Pork”: livestock farmers, butchers, food products processors, retailers, wholesalers, manufacturers, those who produce and season salumi, chefs, and people who want to start artisan production of HIGH QUALITY salumi, mass retail quality control inspection staff, cookery and salumi technique enthusiasts.
LIMITED PLACES AVAILABLE: Maximum 20 persons
IRVEA – Istituto per la Ricerca e la Valorizzazione delle Eccellenze Agroalimentari
ph. +39 011 195 67 218 – fax +39 0743 77 86 08
mob. +39 338 53 94 663 – +39 347 49 13 924