​By Alison Goldberger

In February we took off from our base in Tuscany to head to Emilia (the northwestern part of Emilia-Romagna). This region of Italy is particularly famous for not one, but two delicious types of salumi— Prosciutto di Parma and Mortadella di Bologna! This is why a group of eager students joined us to learn how to make these incredible products for themselves on our Advanced Salumi Course Bologna-Parma.

During our induction we dove right into WHY we learn here and discussed artisanal production vs la Grande Industria. We met passionate farmers Giorgio & Claudia Bonacini at their farm, Il Grifo, near Reggio-Emilia. They are the definition of artisanal production. As we toured the farm where they rear Mora Romagnola pigs we heard about how they keep the whole production cycle at home and how they farm their 65 hectares biodynamically. They showed us the Modena cut, how they make salami, mortadella and the method for salting whole pieces. We also had the chance to inject a coscia (leg) with flavoured brine to make prosciutto cotto, but we didn’t have time to cook it. We think it would have tasted absolutely wonderful though!

As soon as you ask Giorgio a question, he grabs a pen and sheet of paper and starts illustrating what he's talking about. We sometimes joke that we'll mount an art exhibition of his drawings! ​One of the parts of the course the students found really interesting was sitting around a table with him and learning how fermentation works. Giorgio loves the science behind curing and fermenting and this passion really rubbed off on our students! 

We also visited the Brianti family where Aldo and his son Luca rear free-range Nero di Parma pigs and Piemontese cattle on their organic farm. The guys gave us a run-down on a range of salumi typical of Parma—with a break to enjoy Sunday lunch with the family!

​Here’s a special piece of salumi by the Brianti’s, Fiocco di Santa Lucia. The photo on the front is Luca’s youngest daughter Marika. The fiocco is usually made from one of the leg muscles, but the Brianti’s have started curing one of the shoulder muscles, which they are also calling fiocco. It means ‘ribbon’, so a muscle that is longer than it is wide! 

​Classic prosciutto di Parma was taught by Maurizio Cavalli. He and his family cure and age the Brianti’s prosciutto. In addition to prosciutto, they also produce coppa, culatello, culaccio and fiocchetto.

​It’s not all about salumi on the course though. We love to give our guests a real taste of the particular parts of Italy we visit. So we also paid a visit to Acetaia del Cristo where we learned all about the production of aceto balsamico tradizionale di Modena DOP. Yes, it requires all those words to distinguish the true balsamic vinegar, which takes 12 years to be ready to bottle, from the aceto balsamico IGP, which takes only three months. We tasted it too of course—and discovered for ourselves the huge differences between the two! 
 
Phew! If this has whetted your interest, take a look at our website for more information. And sign up to our newsletter to be the first to know the dates for 2021! 

 By Alison Goldberger

2019 has been a year of welcoming talented and interesting guests to our plethora of tours and courses with Italian artisans. Tours and courses run throughout every month – it’s action packed here in Tuscany! Here’s a small selection of some of our favourite tours and images from the year! If you paid us a visit, thank you! And we look forward to welcoming more of you in 2020!

The first course of the year was the ever-popular Advanced Salumi Course Tuscany. This course was wonderful but we also had the sad job of saying goodbye to Giancarlo Russo who has collaborated with us on most of the Courses with Artisans since 2010. He followed his family to Florida where he’s selling Italian wines.  We miss his broad knowledge about everything Italian as well as his kindness and sense of humour.

In February we visited a new dairy keen to share their knowledge with our guests on upcoming mozzarella courses. We met Salvatore and his team at Caseificio Giusti. The mozzarella course allows our participants to get hands on with the mozzarella-making process so dairies like this that are open to visitors are key. Our participants are mostly professional cheesemakers looking to add something to their business, or to improve on the mozzarella they currently make. 

We also welcomed a lovely group of keen gelato-makers to the Art & Science of Gelato course at Cremeria Opera with the talented Mirko Tognetti!

We visited two lots of free range pigs and made salumi with their butcher-owners, one at the biodynamic Il Grifo farm, Bagno di Reggio Emilia and these sleek Nero di Parma pigs at the organic San Paolo farm, Medesano, during the Advanced Salumi Course Bologna-Parma. During the year we revealed some exciting news about this course! Previously you had to take the course in Tuscany first, but this year it we added some more hands-on work so you can take it on its own. It is of course also still possible to do them together though – they run one after the other!

Here are the smiling faces of our fun group on the Theory & Practice of Italian Cheese course! 

Oh May! You brought us the fantastic Celebrating Sardinia tour! And what a tour it was. Trying to choose just one photo is difficult as this tour is filled with so much colour and interesting things to see and do. But I’ve chosen this colourful image of two of our guests standing in front of one of the decorated ox carts that parade during the Festa of Sant’Antioco. This year it was possible to get up close to the carts – something that wasn’t allowed in previous years. What a treat!

Oh, and we can’t forget the foodie surprise of the year! The wonderful feast at…wait for it…a gourmet Esso petrol station! This place was found during the Tastes & Textiles: Woad & Wool tour. It’s called Piacere Quotidiano (Daily Pleasure) and is owned by four brothers – they serve the best food in the area—all locally sourced!

Here’s Giulia Paltrinieri showing us the fascinating craft of card weaving during the Tastes & Textiles: Hanging by a Thread tour. We visited her at the restored Fortezza Verrucole and learned that the earliest archaeological remains of card weaving date from the 7th century BC at a site near Rome.

In July we were absolutely delighted to congratulate Roger Longman of White Lake Cheese on winning not one, but three awards in the Yorkshire Cheese Awards for his English Pecorino. He won Supreme Champion, Best New Cheese and Best Speciality Cheese for Ewe Beauty. He found out the news while on our Mozzarella & its Cousins course, but had previously taken the Theory & Practice of Italian Cheese course in 2016. He said he’d never have been able to make such good pecorino without it. We love to hear about the achievements of our former course participants. Whether that's winning awards or creating that perfect product at home – we are always happy to get some news in our inbox. 

​In August Erica took a fact-finding trip to Pescia to scout out some interesting people to visit during upcoming courses. There, she met Michele who showed her around the land of the Perterra agricultural cooperative. The project was created by young people with no background in farming. They bought 40 hectares of abandoned farmland with a grant from the Tuscan region and are now restoring its productivity. A truly fascinating project. Check out our blog post about this project and the other gems found in Pescia.

Creativity was flowing in September as we ran the Tastes & Textiles: Wine to Dye For tour. Our guests met the talented Tommaso Cecchi de’ Rossi who showed them his special technique for using wine as a dyeing mordant. 

One of the great things about our tours and courses is that although they are well-planned, we also have some room for some unexpected trips! This was the case during the Giants of Sardinia tour. We came across coral and gold filigrana artisan Francesco Sanna. He works alongside his brother Giovanni. Francesco demonstrated various filigrana techniques. The coral they use comes from Sardinian waters and is responsibly fished.

December is a time to relax, celebrate the holidays and think about the year ahead. This picture shows Lucca dressed for Christmas – 'always dreaming'. We hope you’re dreaming about travelling with Sapori e Saperi Adventures in 2020. We wish you all the best for the coming year! 
 
If you’d like to join us in 2020 take a look at our website to see the full selection of tours and courses. For more info and to book drop Erica an email at info@sapori-e-saperi.com. We can't wait to see you!