Courses with Artisans

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Intensive courses for professionals and keen amateurs consisting of theoretical and practical sessions during which you learn with Italian professionals in your area of interest. Since there is a lot of hands-on practice, you return home being able to produce what you've been learning about. Course instructors are available after the course to answer questions by email.

Meal times give you the chance to taste typical local dishes, and the dinner in a private Italian home is always judged beyond compare. If there happens to be a village festival or Slow Food event during the course, we slip it in too.

Theory & Practice of Italian Cheese

25–29 May 2014 (4 places left)

Professional development course designed and led by Giancarlo Russo, National Coordinator for Slow Food Italy

Learning to make cheese takes an hour. Learning to make good cheese is a lifetime's work....

Truffle Course

28 February–3 March, 23–27 October, 13–17 November 2014

Course designed and led by Tuscan truffle hunter Riccardo

This course for food professionals and keen foodies covers theoretical and practical elements of hunting for and cooking with truffles....

Advanced Salumi Course

23–27 January (FULL), 13–17 February (2 places) & 20–24 March 2014 (FULL)

If you'd like to be notified as soon autumn & winter 2014–15 course dates are published email me at info@sapori-e-saperi.com.

A collaboration with Slow Food...

This course was an amazing insight into the methods and skills of the local producers...

Phil Wilcock, UK

Thank you for a fantastic course. I’ve been on a high ever since...

Viv Clucas, UK

I learned so much from the week Curtis and I spent with you...

Ron Silver, USA

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Courses with Artisans

Intensive courses for professionals and keen amateurs consisting of theoretical and practical sessions during which...
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