Sketching a Pig: Italian Charcuterie with Nathan Collelo Gilmour and Rece Hogerheide

WORKSHOP COST:

5.450,0€

Workshop Dates:

May 11 - May 18

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About the Workshop

Sketching a Pig is a hands-on exploration of traditional butchery and charcuterie methods, flavors, and foodways of central Italy, centered around the full utilization of the animal - nose to tail!

Join Nathan Gilmour and Chef Rece Hogerheide in Umbria for a week-long deep dive into the traditions and foodways of Umbria with a focus on handcrafted salumi, fire cookery, and the bounty of the land. Participants should be ready to assist in the butchering of a thoughtfully sourced pig and wild boar as well as with many traditional preparations that come with the early spring harvest. During this week, we will experience a full nose-to-tail processing of a hog, from breaking down the carcass, to salting, to tying, and of course, tasting as much salumi and product as we can. This is one of the top places in the world to experience all these amazing traditions

and products in one place - Umbria is truly home to some of the best salumi, wines, cheeses, and forageable plants in the world. Expect this week to be very hands-on with lots ofopportunity for participation and ample time to discuss methods and practices in the ideal setting.

During your stay, you will be housed at a beautiful and grand, 17th c. villa, located on a forested mountain overlooking Tiber valley. Surrounded on all-sides by olive groves, carefully kept lawns and grand cypress trees, hedges of lavender and rosemary grace the landscape, with a vegetable garden for guest use - the setting is idyllic.

The stately villa itself is completely gated and fenced and features unique architectural elements, such as beautifully painted beamed and brick domed ceilings, terracotta tiled floors, stone walls, unique fireplaces, arched doorways and wooden-shuttered windows, all complemented by the stylish furnishing and decor throughout. The designer kitchen features the most elegant contemporary appliances and features. The main house sleeps ten (four bedrooms, all en-suite). In addition, a stone cottage and sleeps 4 in 2 bedrooms, with a separate bathrooms, and provides several sitting and relaxation areas in addition to a very comfortable main lounge. A large upper terrace includes a shaded area, perfect for dining and appreciating spectacular sunsets and mountain views. The lower patio surrounds a magnificent infinity pool. The villa is a stunning property that will provide unforgettable experiences and memories that will last a lifetime.

Your workshop package is all-inclusive, providing welcome and departure services and airport transfer from the Rome Fiumicino, Leonardo Da Vinci Airport (FCO) aboard our comfortable private bus. All materials and fees for the course are included, except international airfare and meals on excursion days unless otherwise stated.

About the Instructor

Nathan Gilmour

Nathan is a travelling charcutier, live fire chef, and business strategy consultant currently based in Berlin, Germany. He brings deep experience in the charcuterie and butchery world in the French, Spanish, and Italian tradition and has most recently served as the Chef-in-Residence at cooking schools in the Pacific Northwest. Nathan offers his insider’s experiences of Italy from his time spent as a stagisti with Dario Cecchini’s Macelleria in Panzano and with Alice Waters’ Rome Sustainable Food Project in Rome. He is an engaging teacher, a great road trip companion, and a wealth of (mostly) true stories. Having spent years working with Kate HIll and the Chapolard Family in Southwest France, Nathan has also served as an international authority on all things meat - he’s judged national charcuterie competitions on both sides of the pond and taught his methods as far away as Bogota, Colombia. He is currently an International Security Management Masters candidate at the Berlin School of Economics and Law and is focusing his thesis research on international food defense.

Nathan offers his insiders experiences of Italy from his time spent as a stagisti with Dario Cecchinni’s Marcelleria, in Panzano, Italy near Florence and with Alice Waters’ Sustainable Food Project in Rome. Having spent years working with Kate Hill and the Chapolard Family in Southwest France, Nathan seres as an international authority on all things meat. He's judged national charcuterie competitions on both sides of the Atlantic and has taught his methods in locales around the world.

Rece Hogerheide

Chef Hogerheide oversees all culinary programming for the Daxton Hotel in Detroit and leads the team at the hotel's signature restaurant Madam, which was recently recognized by the Detroit Free Press as one of the best new restaurants in Detroit.

A native Michigander, Chef Hogerheide strongly advocates for the use of locally sourced, seasonal ingredients and has spent the past few years further sharpening his skills in niche areas such as butchery and fermentation. Chef Hogerheide masterfully marries the worldly influences of fine dining with a rustic New American feel to create a unique offering for the Detroit metro area market.

Prior to his work at Daxton Hotel, Chef Hogerheide held positions at local Michigan restaurants such as Gather and is also one of the Founding Chefs of Felony Provisions which is known for its fermentation; butchery; cheesemaking and charcuterie products and pop-up dining events throughout Michigan. Felony Provisions received local acclaim after members of the group were invited to cook alongside Chef Danielle Leoni at the James Beard Award Gala in May of 2019 in Chicago.

Included Amenities

Click on the links below for detailed information about our included amenities.

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Airport transfer from and to the Leonardo da Vinci Rome/Fiumicino Airport (FCO) aboard our private bus on scheduled dates.
Airport welcome service and assistance with baggage
24/7 bi-lingual support with manager on site at all times
24/7 Access to all facilities
Village orientation provided on arrival day
All ground transport is aboard private bus or van with licensed professional driver
Private access to a five-story tower at our Palazzo Persianne (on sign-up basis) for spectacular morning and evening views
Art materials shop on site
Return transport to the Rome/Fiumicino Airport (departs 6 AM) with rest stop
Departure service/airport assistance at airport

Unless otherwise specified, single occupancy accommodation is provided in our Asilo building, a 14th c. convent. All rooms have a beautiful view of the Tiber Valley Rooms in the Asilo building are shared bath (2-3 rooms per bath), but have a sink and vanity inside each room. (Rooms with private bath and AC, double rooms, apartments in the village, as well as group or villa accommodations are available for an additional fee)
Linens, blankets, and towels are provided
Weekly housekeeping service with change of towels and linens
Free washing machine access, laundry facilities on request

3 chef-catered, gourmet meals per day (buffet breakfast, 3-course lunch, 4-course dinner) — with wine at lunch and dinner (table wine provided at lunch and dinner. An excellent wine list is offered at additional cost), while in Monte Castello
Group dining service is as follows, with breakfast and lunch served in our dining room, etc, with dinner (weather permitting) served on our private terrace overlooking the Tiber Valley
Lunch and dinner are plated as follows: pasta course, main course, vegetable, fruit/salad, dessert
When requested at registration, vegetarian, vegan, and special dietary options are provided
After dinner drinks on our terrace overlooking the Tiber valley
Dining service is as follows: Breakfast: 8:00 AM; Lunch: 1:00PM; Dinner: 8:00 PM. No meals are served on Fridays (excursion day) unless otherwise specified
On Saturday and Sunday, a full buffet brunch with fresh pastry and Prosecco is served at 11:00 AM
On Saturday, homemade, wood-fired pizza is served at 7:00 PM (except on departure days, when a special farewell dinner is served)
Sunday dinner with antipasti is served at 7:00 PM
Farewell dinner on the evening prior to departure

24/7 access to our primary building and library is provided, including access to workspaces, studios, and ceramics facility
Special access to certain cultural and art collections is available upon request
FOR GROUPS: Group workspace is provided (24/7 access)
Free access to lectures and events at the Teatro Concordia
An end of the session exhibition with reception that includes hors d'oeuvres and Prosecco in our gallery. Posters are prepared to promote the event with copies provided to all participants

1 excursion per week is included (unless otherwise specified in the itinerary) aboard our private bus. Additional trips can of course be scheduled and given our central location. (Day trips are possible to as far north as Siena or Florence and as far south as Rome.)

Advanced reservations and ticket purchases for groups and individuals
Concierge services provided upon request at an hourly rate
Restaurant reservations (provided under Concierge services)
Car rental
Critique series with visiting visual artists
Artist materials workshops
Drawing and painting sessions from the figure
Cooking classes
Cheesemaking workshop
Pizza-making workshop
Kids cooking classes
Wine appreciation and Sommelier Courses
Wine and olive oil tastings
Vineyard tours
Truffle hunting
Ballroom dance classes
Weekend excursions to flea markets and natural sites
Shopping excursions to cashmere and leather outlets, to Deruta famous for fine painted traditional ceramics, and antique stores
Overnight excursions to the sea and day-trips to Rome beaches
Hot air balloon tours
Hot springs excursions
Lake Trasimeno tours
Umbria abandoned castle and fortress tour
Sustainable farming tour
Babysitting services
Soccer, archery, and horseback riding camps for kids
Motorized mountain bike rentals
Electric car rental
Golf-cart tours of Rome and Florence
Hiking/naturalist guides to national/regional parks - mountain hiking available
Fishing/Hunting Excursions

Payment Options

Payment in full (€1300 non-refundable deposit is included. No refunds will be issued within 60 days prior to the start of the workshop. See refund policy for more details).
Non-refundable €1300 deposit (Balance due must be paid a minimum of 30 days prior to workshop).
Balance payment (after €1300 deposit).

Required Forms

All ICA participants; whether coming independently, with a group or through a college / university, must provide the following completed forms and information to icarts.info@gmail.com at least 2 weeks prior to attending their program.

Emergency Contact & Medical Information »Liability Waiver »

Proof of Insurance / Travel Insurance

Itinerary and Passport

For detailed information and to download the required forms, please visit our Guides and Forms page.

Itinerary

Name: Sketching a Pig: Italian Charcuterie with Nathan Collelo Gilmour and Rece Hogerheide
Start: 2024-05-11T00:00:00+02:00
End: 2024-05-18T23:59:59+02:00
Location: International Center For The Arts

Day 1: Sunday, May 12,2024

Arrival at ROME /FIUMICINO LEONARDO DDA VINCI INTERNATIONAL AIRPORT (FCO),where one of our operators will be waiting for you - once the group has formed you will be guided to the private bus to reach ICA - departure from the airport is scheduled for 12pm maximum, unless otherwise agreed previously with the participants and this organization. Those who have purchased a flight arriving later than 11:00 AM must make other transportation arrangements. See: Participant Guide: "Arriving on Your Own."
Estimated arrival, traffic and weather conditions permitting for 3pm at the agreed facility where there will be a welcome aperitif waiting for you, a tour of the estate and accommodation in the room planned for your stay. Free time to relax by the pool or in the park. Dinner at 7.30pm.

Day 2: Monday, May 13

08:00 - 9:00am breakfast
10:00am Departure for Monte Castello di Vibio, where we will reach a typical Italian family-run company where we will have the opportunity to visit an open-air farm and take a tour of the property for the purpose of which we will have a rich tasting on site with all the products of the company that is also a butcher's shop.
5:00pm direction to the village of Monte Castello di Vibio, visit its historical wonders and dinner at the monastery headquarters of ICA.
Return to the villa for the overnight stay.

Day 3 Tuesday, May 14

08:00 - 09:00am breakfast
09:30am first morning session of the program
01:00 lunch
Time for relaxation
In the afternoon, we’ll travel to “Passo della Palomba” for a lesson and tasting on local olive oils, as well as a tour of their production facility.
7:30pm return to the villa
08:00pm dinner

Day 4 Wednesday, May 15

We’ll return to our dispatched hog to begin breaking down the hog into primals and subprimals in the local Umbrian tradition. We’ll follow our host’s normal production schedule and prepare many of the steps towards creating the delicious local products, including porchetta, coppa, and other dried goods.
01:00 lunch
Time for relaxation
Entire day dedicated to the study program - there is a lot to do and it is necessary to respect the meat preservation and resting times
8:00pm dinner

Day 5 Thursday, May 16

8:00 – 09:00am breakfast
9:30am morning session - This day we will focus on creating small value-added goods and products from our pig and, above all, on creating the all-important sausage, a must-have food of Umbrian culture that we will grill ourselves later in the week.
01:00 lunch
Time for relaxation
4:00pm visit to a truffle farm - tour of the company and its lands, history, exhibition and tasting of products paired with black truffles: the gold of Umbria - at the end, free time for shopping in the internal truffle boutique.
7.30pm return to the villa
8:00pm dinner

Day 6 Friday, May 17

8:00 – 09:00am breakfast
9:30am morning session – on this day, our focus will be on the theory and methods behind whole muscle salumi and we will tie up and prepare our own salumi for hanging and drying. Also, for lunch we will see how we can cook with salumi
1:00 pm: Lunch
4:00pm tour and tasting at the "Conti Faina" winery in Collelungo, visit to the company and tasting of its fine wines paired with typical products of the area.7.30pm return to the villa
8:00pm dinner

Day 7 Saturday, May 18

8:00 – 9:00 am breakfast
Morning session, arrangement of the products obtained and check up of the work carried out.
Now that we have finished we can dedicate ourselves to visiting a quiet town - Todi, Orvieto, Città di Castello or Norcia -, where we will have lunch, have time for shopping and relaxation.
Return to the villa in the afternoon to prepare the barbecue dinner with the products obtained from the course and beyond!
6:00pm departure for the return
08:00pm gala dinner and goodbye in the villa

Day 8 Sunday, May 19

5:30 Depart for the Rome Fiumicino Leonardo da Vinci International Airport (FCO). We recommend arriving 3 hours in advance of your flight. Travel time is approximately 2 hours. With this in mind, out shuttle cannot support flights departing before 11:00.