Advanced Salumi Course Bologna-Parma
Click on topics below for more information
|
2024: March 7–12
Availability: Mar 7 places Sign up for our newsletter to receive updates Course led by Erica Jarman Every region of Italy has its own types of salumi. Emilia (the northwestern part of Emilia-Romagna) boasts two of the most famous in the world: Prosciutto di Parma and Mortadella di Bologna. Besides other big sellers like prosciutto cotto (cured cooked ham) and Felino-style salami, there is a host of smaller niche products that validate the saying, ‘From a pig there is no waste’. A movement to rescue indigenous pig breeds and raising them according to principles of good animal welfare gives you a chance to find out how to work fatty pigs. You don’t have to take the Tuscan course before taking this one. See below for how to decide which one or both. Course suitable for pig breeders, butchers, chefs and amateurs who want to make their own salumi. Course taught in English. Maximum course size: 7 people. If you haven’t yet taken the Tuscan course, go here find out whether it's better for you: http://www.sapori-e-saperi.com/courses_with_artisan/advanced-salumi-course/ Click on tabs below for more information To request a booking form email info@sapori-e-saperi.com |
|
Which course or both? Tuscany
Emilia
Course at a glance Thursday Arrival at Bologna airport or train station no later than 11.00 am and transfer to Fattoria Zivieri, Sasso Marconi (Bologna). You may not drive your own car during the course. Session 1: Farm tour with owner and norcino, Aldo Zivieri. This is where the animals are raised before being slaughtered in the Zivieri abattoir. Session 2: Introduction to course by Erica Jarman Welcome dinner at Fattoria Zivieri Friday Session 3: In the lab at Macelleria Zivieri
Tasting lunch at Macelleria or at Fattoria Session 4: Pasta lesson at Fattoria Zivieri Dinner at Fattoria Zivieri Saturday Since the most important sales outlets for our norcini are Saturday morning farmers’ markets, none of them can host us on Saturday. We fill in with two other great products of Emilia-Romagna: balsamic vinegar and lambrusco wine, both of Modena. Session 5: Tour and tasting at Acetaia del Cristo, producers of DOP traditional balsamic vinegar Session 6: Lunch and wine tasting at Cantina Paltrinieri including L'Eclisse, a dry sparkling Lambrusco ranked in the top 100 wines worldwide Session 7: Visit Langhirano, prosciutto capital of Parma Dinner: still thinking Sunday All day with the Brianti family on their organic farm San Paolo Session 8: Farm tour to see Nero di Parma free-range pigs with owner, farmer and norcino Aldo Brianti Session 9: From pig to prosciutto, culatello, salami and cicciolata with Aldo and Luca Brianti With a break for lunch with the Brianti family Session 10: Review and Q&A with Erica Jarman Dinner at Piccadilly Voglia di Pizza, Sant'Andrea Bagni Monday Session 15: Classic prosciutto di Parma with Maurizio Cavalli Lunch: tasting of Maurizio’s salumi Transfer to Bologna airport at about 1 pm to arrive at airport at about 2.30 pm and onward to station to arrive at about 3.00 pm. For more details, please click Course tab above To request a booking form email info@sapori-e-saperi.com |
|
|
Thursday Arrival at Bologna Centrale station or Bologna airport no later than 11.00 am for pick up and transfer to Fattoria Zivieri, Sasso Marconi. You may not drive your own car during the course. Lunch at Sfoglia Rina, Casalrecchio di Reno or Fattoria Zivieri Session 1: Tour of Zivieri organic farm with owner Aldo Zivieri and introduction to the philosophy of the Zivieri family. In addition to Mora Romagnola pigs, they rear several heritage breeds of cattle including the Piemontese. Session 2: Introduction to course by Erica Jarman
Dinner: Fattoria Zivieri Accommodation: Fattoria Zivieri, Sasso Marconi | Meals: Lunch, Dinner Friday Breakfast and transfer to Macelleria Zivieri, Zola Predosa Session 3: Mortadella di Bologna & salame rosa with Aldo's staff
Transfer to Fattoria Zivieri Session 4: Sfoglia lesson We're in egg pasta paradise. Here it's called sfoglia. Bologna claims to be the inventor of lasagne, and you can still find the best in these parts. You'll for sure want to reproduce it at home, so you have a lesson on how to make it and roll it out by hand, as most of the best restaurants still do. Dinner at Fattoria Zivieri Accommodation: Fattoria Zivieri, Sasso Marconi | Meals: Breakfast, Lunch, Dinner Saturday Breakfast and transfer to San Prospero (Modena) Since the most important sales outlets, apart from their own shop, for the next norcino we visit are Saturday morning farmers’ markets, they can't host us on Saturday. We fill in with two other great products of Modena: balsamic vinegar and lambrusco wine. Session 5: Tour and tasting at Acetaia del Cristo
Session 6: Lunch and wine tasting at Cantina Paltrinieri Lambrusco has either no reputation or a bad one as a sweet, sticky dark red wine. Cantina Paltrinieri are proving it can be light, dry and elegant. Their L'Eclisse came 20th in the Wine Enthusiast's Top 100 Wines of 2018. It's the perfect accompaniment to your salumi board. Session 7: Visit to Langhirano, prosciutto capital of Parma Dinner: still thinking Accommodation: Agriturismo La Collina del Sole, Varano Marchesi Medesano | Meals: Breakfast, Lunch, Dinner Sunday Breakfast and transfer to San Paolo farm, Medesano, where you spend the day Session 8: Farm tour with owners, farmers and norcini Aldo & Luca Brianti
Session 13: Aldo and his son Luca take you through a range of salumi typical of Parma
Lunch: sometime in the middle of Session 13 we go up to the house to indulge in Sunday lunch with the family Transfer to Agriturismo Hotel Salus Session 14: Review and Q&A with Erica Jarman
Dinner at Piccadilly Voglia di Pizza, Sant'Andrea Bagni (next door to our hotel) Accommodation: Agriturismo La Collina del Sole, Varano Marchesi Medesano | Meals: Breakfast, Lunch, Dinner Monday Breakfast and check out of hotel Transfer to Gaiano di Collecchio Session 15: Classic prosciutto di Parma with Maurizio Cavalli The A–Z of prosciutto di Parma in this family firm that ages the Brianti’s prosciutto. They produce their own prosciutto, coppa, culatello, culaccio and fiocchetto.
Lunch: tasting of Maurizio’s salumi Transfer to Bologna airport There will be one transfer at about 1.00 pm. It takes about 1 hour 30 minutes. Please don’t book flights that leave before 4.00 pm. If you intend to depart by train, you will be taken to Bologna station after the airport stop (15 minutes between airport and station). If you need to leave earlier, I can arrange a special transfer at your own expense. To request a booking form email info@sapori-e-saperi.com |
|
Course Instructors
|
Aldo Zivieri, Macelleria Zivieri, Bologna The story of the Zivieri enterprise begins in 1987 when the young Massimo Zivieri together with his father and a brother took on a small butcher shop in the Bolognese Apennines. Massimo was a pioneer of 'ethical meat' guaranteeing his customers meat from animals reared naturally with great attention to their well-being. In a brief time he was supplying Michelin-star restaurants. In 2005 he began rearing his own free-range heritage pigs. Then in 2009 he died suddenly. The rest of the family committed themselves to carrying forward Massimo's project. Since then they have acquired an abattoir in order to control the whole line of production and moved to their current much larger production centre at Zola Predosa, just outside Bologna. Their latest project is their agriturismo at the farm at Sasso Marconi where we'll stay. They are a model of how to expand (and survive) in the modern world while preserving your principles about animal welfare and quality products. They just won first prize for their Mora Romagnola salami in the all-Italy natural salami championship. Their fallow deer salami came joint third. |
|
|
Aldo & Luca Brianti, San Paolo Aldo started as a butcher and norcino in Parma whose search for better quality meat led him realise he had to rear his own. In 2002 he began farming organic free-range Nero di Parma pigs, as well as rare breed cattle. He built a laboratory and shop on the farm, and the whole family now participates in the production: he and his son Luca do the butchering and make the additive-free salumi, his wife Sabrina and daughter-in-law Erika process the guinea fowl, chickens and ducks, and Sabrina and Luca sell their produce at the Saturday farmers’ market in Parma. |
|
|
Maurizio & Luca Cavalli, Salumificio Cavalli Salumificio Cavalli gives a picture of the industrial production of prosciutto di Parma scaled down to family size. On the ground floor regiments of hind legs of pig are subjected to shaping, salting, massaging, trimming and tying, at which point they are transported in lifts to the upper floors to dry and mature and eventually emerge as prosciutto, culatello, culaccio and fiocchetto. The Brianti’s bring their prosciutti to Maurizio and his son to be matured because their care and long experience ensure a well-seasoned ham. |
|
Course Organiser
|
Erica Jarman Following Heather’s careers as archaeologist, orchestra and artist manager and chef, she Italianised her name to Erica and came to Lucca to pursue her passion for traditional artisan food. Her tours, inspired by her infectious curiosity, open captivating new worlds to her guests. |
|
|
Fattoria Zivieri, Sasso Marconi Elegant accommodation at the Zivieri family farm. Furniture made of wood at the carpentry workshop on the farm. Sheets and towels of linen and views of the verdant countryside from the bedroom windows. On-site restaurant uses fresh produce from the farm to produce cuisine with a modern twist. |
|
|
Price Per person: 1890 Euros Non-participant in same room: 550 Euros Deposit: €300 when you book Balance: due 8 weeks before course starts Includes 5 nights welcoming, relaxing accommodation, single or double room with en suite bathroom Local ground transportation for 6 days Daily continental breakfast, 5 lunches, 5 dinners Course lectures and sessions with norcini, course notes Non-participant fee includes: accommodation in same room as participant, transfers with participant to and from airport or station, daily continental breakfast, dinner every evening, parmigiano visit, beer and salumi pairing Does not include Airfares Travel and cancellation insurance Wine and drinks other than those served with meals, additional meals Personal expenses such as telephone, mini-bar, etc. Meeting point Where: Bologna Centrale station or Bologna airport When: no later than 2.00 pm Recommended international travel: Airlines from UK: British Airways, EasyJet Airlines from USA: You have to fly to another European city and take a connecting flight to Bologna airport or train to Bologna Centrale. There are good low-cost flights from many European cities. There are direct trains from Milano Centrale (about 1h) and Roma Termini (2–2h15). Departure points Bologna airport, Bologna Centrale station (Parma station can also be accommodated) There will be one transfer at about 1.00 pm. It takes about 1 hour 30 minutes to Bologna airport. Please don’t book flights that leave before 4.00 pm. If you intend to depart by train, you will be taken to Bologna station after the airport stop (15 minutes between airport and station). If you need to leave earlier, I can arrange a special transfer at your own expense. Dress Informal. Jeans are acceptable everywhere. Protective aprons and hats will be provided. Weather March 4–13˚C/39–56˚F, precipitation 61 mm/2.4 in Itinerary is subject to change if necessary due to weather or agricultural conditions or other events outside our control. To request a booking form email info@sapori-e-saperi.com |
|
This course was worth every minute. To see the Artisans in their element first hand was top notch. Accommodations were outstanding. The region can be seen at its finest! Everything from the prized Mortadella of Bologna to the world famous Prosciutto di Parma. A must do!
Philip Grubisa, Owner Beltex Meats, Utah, Advanced Salumi Course Bologna-Parma, February 2023
Expectations were very high, but it was even better than expected! You have fueled our passion even more. Our group of butchers feel connected, we realize that life moves too fast for us. From the first contact there was good communication and everything went smoothly. Thank you for your professional expertise. We highly recommend you.
7 top Belgian craft butchers: Mark Noordijk, Kurt Joris, Cedric Mortier (winner of best Belgian butcher 2022–2025), Jan Neirinck, Nick Smismans, Christophe Soetaert, Filip van Vlierberghe, Salami in Depth Tuscany & Parma, January 2023
As a small scale hog farmer and butcher in the process of opening my own shop in Portland, OR, I’ve been looking for extra education around the craft of salumi as well as ideas and inspiration. I’m always hesitant to sign up for tours or courses when I travel because they can be really impersonal and often don’t deliver what they promise, so I felt like I was taking a big risk when I signed up for both courses at once. However they far exceeded my hopes. It was immediately clear to me how much Erica and Giancarlo care about the integrity of the courses and how hard they work to weave the knowledge and experience of the different artisans into a comprehensive educational experience of culture, tradition, and practical knowledge. I'm so excited to go home and integrate what I’ve learned into my own butchery.
Austin Piccone, pig farmer & butcher, USA, Advanced Salumi Course Tuscany & Bologna Parma, January 2018
Thank you so much for a brilliant few days. Great producers + great food + great company = perfect recipe. Thoroughly enjoyed the trip and will recommend to others.
Sally Morgan, organic farmer, UK, Advanced Salumi Course Bologna-Parma, March 2018
It is not easy to compare the Tuscany course with this new one because they are so different – except that one learns a lot through each. The home dinners are simply stellar, one gains a much greater feeling for Italian culture and people through these events, not to mention a knock out dinner. The classes this year – the Mortadella with Silvio Scapin and his daughter, was a once in a lifetime experience! The farm tours with Giorgio Bonacini and Aldo and Luca Brianti were again sites that may never be seen by me again (to say nothing of the noon meal they provided!). The organic Nero di Parma pigs on Aldo’s farm were a rare view and quite a privilege! The trip to Parma was also great, visiting the organic Parmigiano-Reggiano farm and seeing how parmigiano is made – just fascinating. The morning at Maurizio’s family owned and operated Prosciutto laboratory and curing facility was also most memorable. Erica, you and Giancarlo out did yourselves on this one. It will be hard to beat.
Cullen Case, USA, Advanced Salumi Course Bologna-Parma, January 2017
I really enjoyed the salumi course in Bologna. Lots to learn, lots to see and of course lots to eat. Just haven’t managed to convince anyone that a course organised by you actually qualifies as work.
Klaus Kuhnke, restauranteur, UK, Advanced Salumi Course Bologna-Parma, March 2017
If the course were on Tripadvisor, it would get 5 stars.
Paul Young, keen amateur, UK, Advanced Salumi Course Tuscany, October 2015
