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Corso Salumi REVIEWS

These are a typical selection of reviews from students;

 

"I found the course offered a fantastic insight into the otherwise hidden world of Italian artisan ‘charcuterie’. The opportunity to meet passionate and traditional craftsman at work was extremely useful and utterly mesmerising. It really highlighted the true differences between British and Continental butchery."

Mash Chiles, MD, The Bath Pig Company, UK, March 2012

 

"As an industry professional I appreciated the manner in which you conducted the course. You and Giancarlo hold a wealth of information from which I learned so much. The personal interaction and ability to talk with other experts was priceless. Pair this with the gorgeous Tuscan countryside as a backdrop, wonderful people and food around every corner and you have a gem of a trip! I would recommend this course to other industry professionals looking to get back to the artisanal way of doing things."

Pete Manzo, Manzo's Sausage Kitchen & Market, USA, January 2012, Advanced Salumi Course

 

"I have learnt more in four hours with Massimo Bacci than in the whole of the last four months back in the factory reading books and experimenting. It’s a brilliant experience."

Nick Trott, butcher, Dukeshill Ham Company, UK, January 2012, Advanced Salumi Course

 

"This course was an amazing insight into the methods and superb skills of the local producers of Tuscany. If you are serious about Italian Salumi techniques, this is the course for you. Giancarlo and Heather are such knowledgeable guides and translators and this adds another dimension to an already action packed tour. It really is amazing value for money in a stunning location, and meeting these producers is the key to knowledge that simply isn't available anywhere else.

 

3 weeks after end of course:

So far I’m making salsiccia regularly and they are going down a storm. This week I’m doing a roast porchetta and my first prosciutto, and next week we will be attempting our first Tuscan salami so keep the fingers crossed, and I’ll let you know how it turns out.

 

7 weeks after end of course:

Salamis looking good so far – lovely mould developing not quite matured enough yet but I did try one yesterday and it was quite passable!

 

8 weeks after end of course:

They are squisito! Two types – first was in the style that Massimo showed us, quite smooth with a fantastic flavour. Second was a more Tuscan style with red wine etc, lovely flavours again, just needs to mature for longer.

 

14 weeks after end of course (23 Jan 2012):

We’re  pretty busy already this year, and just put down our first Lancashire Prosciutto – I’m like an expectant father!

 

8 months after end of course (Jun 2012):

My latest batch of Coppa went down a storm at a food show here in the North West – sold out in an hour!"

Phil Wilcock, UK, pig farmer & butcher, October 2011

 

"Thank you to both you and Giancarlo for a fantastic course. I’ve been on a high ever since. I can honestly say that I enjoyed every bit of the experience, and while it was quite busy with not a lot of free time, I’m so grateful for that, as I learnt so much more and tasted such wonderful food. I would happily recommend the course to others, and can’t wait to get started making more salami now that the weather is cool. Thanks again Heather, for such a great experience, and your enthusiasm, which made the weekend all the more interesting and informative."

Viv Clucas, Leeds, UK, keen amateur, October 2011

 

"I learned so much from the week Curtis and I spent with you. I would certainly call it an excellent beginning, and I’m sure that we will have a much better outcome from our efforts now."

Ron Silver, chef, Bubby’s, NY, February 2011

 

I want to thank you for arranging such a fantastic course. Both Andrew and I have returned to England with a much greater knowledge of salumi. You provided us with a real insight into Tuscan food culture. We thoroughly enjoyed all the extras you arranged; the meal provided by Gabriella and the soup competition were fantastic experiences which we would never have had the opportunity to enjoy as tourists. We look forward to putting all our new found knowledge into practice.

 

Andrew & Suzanne Clarke, UK, pig farmer, February 2011

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