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. Usually during a 5-day course you will work with several different producers to give you an idea of the variation in methods of production. You will be in their laboratories, not an artificial classroom, to experience the physical and economic environment in which each product is made. Since there is a lot of hands-on practice, at the end of each course you have the knowledge and skills to produce what you've been learning about. Course instructors are available after the course to answer questions by email.

Our courses teach traditional products which have come down to us from the particular history of a particular area. You can’t fully understand why they are made the way they are without their historical and cultural background. For this reason we include meals in private homes and family restaurants, and visits to local events and sites of interest.

Advanced Salumi Course Tuscany

2021: November 11–16
2022: January 13–18 | March 3–8

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

2022: January 26–31 | March 16–21

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: 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.

Artisan Bread Course Tuscany

2021: July 4–9 | 2022: July 3–8

On this hands-on course taught by five real bread bakers of Lucca and the Garfagnana you make sourdough bread, focaccia and pizza with heritage grains, Slow Food Presidium potato bread, griddle and flatbreads. Learn to manage a wood-fired oven. Suitable for bakers, chefs and keen amateurs.

Theory & Practice of Italian Cheese

2021: August 26–30
2022: April 21–25 | August 25–29

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: October 29–November 3
2022: February 11–16 | March 25–30 | October 28–November 2

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.