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Advanced Salumi Course in Tuscany
Next Course 22–26 March 2012 Fully booked.
email to join waiting list for courses in November 2012 & January 2013
 Visit Tuscany and meet Italian artisans making salami nostrale, prosciutto, lardo and biroldo in and around the famous salami making Colonnata area of northern Tuscany.
The Advanced Salumi Course was started by us as members of Slow Food Warwickshire and organised by Sapori e Saperi in Tuscany in association with Slow Food Versilia and led by Giancarlo Russo, who is the English speaking National Coordinator of Slow Food Italy on meat topics and co‐author of the book Salumi d'Italia.
The course is unique and designed to be practical and hands-on whilst giving you experience of the heritage and artistry of salami making of different generations and families of Tuscan norcini. The maximum course size is just 7 people.
On this course students learn the theoretical and practical elements of making a wide variety of Tuscan salumi (cured and fermented pork products). You will work with a number of experienced Italian norcini (pork butchers) in hands-on sessions during which you may take notes, photos and videos. You will also receive a printed set of course notes. Previous participants have been able to return home and make the salumi they learned on the course, and have the confidence to experiment with their own recipes. See a review below.
The Corso Salumi course is suitable for pig breeders, butchers, chefs and keen amateurs who want to make their own salami and fermented meats.
Course at a glance
Thursday
Arrival at Pisa airport or Viareggio or Pisa train station no later than 2.45 pm (one transfer to B&B, Camaiore will be provided at 2.45 pm)
Session 1: Introduction and theory with Giancarlo Russo
Welcome dinner at private Italian home
Friday
Session 2: Making sausages, salami and lardo with Bacci
Tasting lunch at Bacci's
Session 3: Salting meat with the Nutinis
Dinner
Saturday
Session 4: Butchering the pig with Gino Bonuccelli or Norcineria Bonucelli
Tasting at Bonuccelli's
Transfer to agriturismo Il Venturo
Session 5: Q&A and review with Giancarlo
Session 6: Salumi and wine workshop with Giancarlo
Dinner at Il Vecchio Mulino, Castelnuovo
Sunday
Session 7: Pig to salumi with norcino Ismaele Turri (pig rearing, soppressata, biroldo, sausages, salami, prosciutto)
 Session 8: Visit cross-breed pigs
Session 9: Do it yourself (make your own salami)
Slow Food dinner at Il Pozzo, Pieve Fosciana
Monday
Depart (one transfer from B&B will be provided after 7:00 am)
Extend your stay – by arrangement. Just call Heather on 00 39 339 763 6321 or email info@sapori-e-saperi.com
Extra workshop with butchers who are masters of Tuscan salami (max 2 people).
Extra Courses & Tours for Family & Friends
Guided day tours to visit a cheesemaker, make bread in a wood-fired oven with a village baker, pick olives and visit olive  press, visit a vineyard, tour one of the famous Lucca villas, walking tour of Lucca and much more.
Bookings
To book on the course go to bookings call Heather on 00 39 339 763 6321 or email info@sapori-e-saperi.com
You can register you interest in courses for Winter 2012/13.
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