Courses with Artisans
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.
24–28 September 2015, 31 March–4 April 2016, 5–9 May 2016, 25–29 June 2016, 14–18 July 2016, 1–5 September 2016
Extension workshops to Parma for parmigiano, pasta filata and prosciutto: 28–30 September 2015, 4–6 April 2016, 9–11 May 2016, 29 June–1 July 2016, 18–20 July 2016, 12–14 September 2016
The September 2015 course is planned to follow Slow Food Cheese
Professional development course designed and led by Giancarlo Russo, National Coordinator for Slow Food Italy
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. You’ll learn about the different types and the life cycle of truffles.
15–20 October, 19–24 November 2015; 14–19 January, 28 January–2 February, 18–23 February, 17–22 March 2016
On this course you will learn the theoretical and practical elements of making a wide variety of Tuscan salumi (cured pork products). You will work with a number of experienced Italian norcini (pork butchers) in hands-on sessions. Course suitable for pig breeders, butchers, chefs and amateurs who want to make their own salumi.