Italian Artisan Charcuterie Course: from farm to fork
Course on the craft of preparing pork meat for the production of Italian Salumi
Italian Artisan Charcuterie: from farm to fork
Course on the craft of preparing pork meat for the production of Italian Salumi
Master of the mill
Training course in olive oil processing and mill management
Autumn Food Experience in Italy
English course in Italy. Irvea Food Experience
Professional EVOO Sommelier: course confirmed – Subscrption still open
COURSE CONFIRMED
SUBSCRIPTION STILL OPEN
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)
KING PORK..…from farm to fork
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.