Year 12 | 23 January 2020 | firstname.lastname@example.org
Italian cured meats, smallgoods or charcuterie are known as Salumi 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
Download programme and application form
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
by T N
10 june 2014, Food & Fun > Gastronomy