October 9, 2012

October 9, 2012

Are you ready to get your pig on? Wanna make fresh pasta like a nonna? Travel to Italy’s culinary heartland for a week of hands-on classes on regional food craft. Learn how to make savor, a local conserve of winter fruits, nuts, and saba. Make hand-rolled fresh pasta under the close watch of two little old ladies (though not quite to their standards, certo), plus passatelli, a local pasta made of bread crumbs, eggs, and Parm. Work with a norcino to break down a hog into a veritable mountain of salumi—while nibbling on a special treat, ciccioli, lard cracklings. Oh yeah, and you’ll experience unique local cheese, off-the-radar wines, astonishingly fresh fish, and of course the holy trinity of Italian foods: Parmigiano-Reggiano, prosciutto, and balsamico.

More info here.