Courses

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.

Advanced Salumi Course Tuscany

2021: January 14–19 | March 4–9 | November 11–16

Learn the theoretical and practical elements of making a wide variety of Tuscan salumi (cured pork products). Course suitable for pig breeders, butchers, chefs and amateurs who want to make their own salumi.

Advanced Salumi Course Bologna–Parma

2021: January 27–February 1 | March 17–22

The sequel to our by now legendary salumi course in Tuscany including prosciutto di Parma, culatello, mortadella di Bologna and much more. Suitable for pig breeders, butchers, chefs and amateurs. You do not have to take the course in Tuscany first.

Truffle Course

Dates upon request to suit you

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.

Art & Science of Gelato

2021: February 7–13 | June 20–26 | October 17–23

Learn the secrets of Italian gelato with one of the top gelatieri in Italy. Course in Tuscany for gelaterias, chefs, caterers, dairies and amateurs.

Olive Oil: Tree to Table

2021: November 18–23

You’ve tasted olive oil and cooked with olive oil, but what do you really know about the juice of the olive? In the heart of Tuscany, professional olive oil judge Elisabetta Sebastio leads you from olive grove to mill to extra-virgin oil in the bottle. Suitable for olive farmers, oil producers, vendors, chefs, nutritionists and food lovers.

Theory & Practice of Italian Cheese

2021: May 6–10 | August 26–30

Cheese course in Tuscany for cheesemakers, cheese vendors, dairy animal farmers, chefs and amateurs who want to make their own cheese.

Mozzarella & its Cousins

2021: February 19–24 | June 11–16

On this course in Campania you will learn how to make pasta filata cheeses: mozzarella and burrata. Suitable for professional cheesemakers and experienced amateurs. If you're going into production, there's an extension of 2 days during which you are present at the production in the dairy.