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.
Learn the secrets of Italian gelato with one of the top gelatieri in Italy. Mirko Tognetti will teach you how make natural artisan gelato and how it can be financially successful for your restaurant or gelateria.
Extension workshops to Parma for parmigiano, pasta filata and prosciutto:5–7 September 2016 (7 places), 24–26 April 2017 (7 places), 22–24 May 2017 (7 places)
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.
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.