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May 11 - May 21

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

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



Workshop Dates:
May 11 - May 21
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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!

During the 10-day workshop, participants will delve into traditional processes and recipes of the region, tasting everything along the way. Group leaders Nathan Colello Gilmour and Rece Hogerheide will impart authentic stories of food, time, and place of the region of Umbria and in particular, the village of Monte Castello di Vibio – certainly with a few secrets thrown in around the cookfire.

Instruction will focus around creating a personal sketchbook (hence, “Sketching a Pig”) for note taking, drawing and diagram-making, recording recipes and procedures, observations, and ideas. As a result, participants will create a “living” learning object that forms a record of the experience. For those not skilled, trained in drawing or who may not yet feel comfortable with pencil in hand, rest assured, the idea is to create a hand-made record that will have value to you as a note book and record of the experience - a kind of “cookbook of Umbrian salumi.” We propose to exhibit these “cookbooks” in our Bocca al Lupo Gallery, along with samples of our production in a gallery reception before our final meal.

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. Additionally, there will be two off-site excursions: one to a local weekly market for supplies (and the experience), and the other to the renowned Italian charcuterie capital, Norcia, where since the middle ages (and before), the legendary local butchers – the Norcino – became inseparably a part of Italian food culture (so much so, that even today, butchers in Italy are referred to by the name “Norcino” and butcher shops sometimes as “Norceria” ).

During your stay, you will be housed in the remarkably well-preserved Umbrian hill town of Monte Castello di Vibio.  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. Also included in the course fee are single occupancy accommodations with shared bath (a wide range of upgrades with private bath are available), 3 meals per day Monday-Thursday, Prosecco brunch and dinner on Saturday and Sunday (no meals are served on Friday, our excursion day. Your workshop includes one excursion per week and many additional options are available on weekends for an additional fee. Of course, 24/7 access to facilities and 24/7 bi-lingual support are provided.

All materials and fees for the course are included, except international airfare and meals on excursion days unless otherwise stated. Course fee also includes a high quality butcher knife, apron, and sketchbook.

About Instructor

Nathan Colello Gilmour

Nathan is a traveling charcutier, live fire chef, and business strategy consultant based in Berlin, Germany. He brings deep experience in the charcuterie and butchery world in the French, Spanish and Italian traditions. He is currently the Editor and Chief and General Manager of Berlin Food Stories, Founder of, and most recently, as the Expansion Manager for in-house brands at DeliveryHero in Western Europe.

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 only). Bus departs the airport promptly at 12PM.
  • Airport welcome service and assistance with baggage
  • 24/7 bi-lingual support with manager on site at all times
  • All ground transport aboard private buses or our ICA van, unless otherwise specified. Licensed and insured professional driver and ICA guide accompany all excursions. Orientation at each destination is provided as is departure coordination (guide service is available upon request — unless specified — for an additional fee)
  • Complimentary bottle of local wine provided in rooms on arrival day and complimentary locally made soap
  • Village orientation and complimentary drinks provided on arrival day
  • Private access to our 5-storey tower at our Palazzo Persiane (on sign-up basis) for spectacular morning and evening views
  • Access to our art materials shop (during posted hours)
  • Thorough orientation lecture and maps provided the evening before departure
  • Return transport to the Rome/Fiumicino Airport (departs 5:30AM) with rest stop
  • Departure service/airport assistance at airport
  • Unless otherwise specified, single occupancy accommodation is provided in rooms with a view of the Tiber Valley that includes sink and vanity. Rooms are with shared bath on each level (3 rooms per bath) in our 14th century convent building, The Asilo. Apartments, rooms with private bath and AC, double rooms, group or villa accommodations are available for couples, business associates/ friends, or groups for an additional fee
  • Linens and towels provided
  • Weekly housekeeping service with change of towels and linens
  • Free washing machine access
  • Good Wi-Fi connection and access to our library and film collection
  • 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 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.


Day 1 (Thursday May 11)

  • Arrive Rome/Fiumicino Leonardo da Vinci Airport (FCO); Bus Departs FCO at 12:00 PM
  • Arrival at Monte Castello di Vibio appx.: 2:30 PM:Lunch/Orientation/Rest/ Tour of village/Dinner

Day 2 (Friday May 12)

  • 8:30 – 9:30 Breakfast
  • 9:30 – 1:00 Morning Session: Macellazione: Butchering.
    • Welcome to the course, break hog into primals, sub-primals, whole muscle
  • 1:00 – 2:00 Lunch
  • 2:00 – 6:00 Afternoon session: Whole muscle Salumi, Salatura (salting), Concia (seasoning), and Sugnatura (smearing with pepper and other spices) Discussion and light cookery of offal
  • 6:00 – 8:00: Charcuterie tasting with Antonio Andriani:
    • Traditional Umbrian charcuterie we will sample: Budellacci, Ventresca, Pancetta, Capocollo, Lombetto, Guanciale or Barbozzo, Barbozzo di Cinghiale, Spalla, and Spalla Cotta, Prosciutto di Norcia, Prosciutto Nostrano, and Sala
    • Salt Cured: N'duja, Capocollo, Prosciuttino, Culatello, Lardo di Colonnata, Ciauscolo, Figatelli, Lucanica, Strolghino
    • Brined: Fritture di Miale, Guancia, Culatello di Miale, Piedi di Miale. We will also discuss brine curing of vegetables.
  • 8:00 – 9:00 Dinner

Day 3 (Saturday May 13)

  • Morning and Afternoon: Shoulder breaking, sausage mixing, casing, tying.
  • 11:00 AM Brunch
    • Tasting: Insaccati” (in the sack) Salumi made with Triturazione (ground meat and fat), Salsiccia (fresh sausages)
  • 8:00-9:00 Dinner: Mixed grill

Day 4 (Sunday May 14)

  • 7:30: Truffle hunt followed by mushroom and wild asparagus foraging
  • 11:30 AM Brunch Afternoon: Fire building, live fire cooking for aperitivo (Frattigle + Salsicca)
  • 8:00-9:00 Dinner: Mixed grill
  • 9:00 – 10:00 Discussion of seasonality and food systems, perspective

Day 5 (Monday May 15)

  • 7:30 – 9:30 Market day: Marsciano green market
  • 9:30 – 1:00 Morning Session:
    • San Venanzo and nearby green market. Visit the famous David Salumi
      ( ) macelleria and the nearby winery of Conte Faina
  • 1:00 – 2:00 Lunch
  • 2:00 – 6:30 Afternoon Session: Traditional cookery methods with market products
  • 6:30 – 8:00 Free time or independent work
  • 8:00 – 9:00 Dinner

Day 6 (Tuesday May 16)

  • 8:30 – 9:30 Breakfast
  • 9:30 – 1:00 Morning Session: Slow-cooking methods products
  • 1:00 – 2:00 Lunch
  • 2:00 – 6:30 Afternoon Session: Traditional Preservation methods with pork and market products
  • 6:30 – 8:00 Free time or independent work
  • 8:00 – 9:00 Dinner
  • 9:00 – 10:30 Optional time for presentations, films, lectures, etc.

Day 7 (Wednesday May 17)

  • 8:30 – 9:30 Breakfast
  • 9:30 – 1:00 Morning Session:
    • Walk (downhill) to entrance, Tiber Valley Regional Park for easy hike/foraging excursion along the river
  • 1:00 – 2:00 Lunch: Group picnic on the river
  • 2:30 – 6:30 Pick up and transport to Passo della Palomba for olive oil and wine tasting
  • 6:30 – 7:30 Cheese-tasting at Caseificio Monte Cristo
  • 8:00 – 9:00 Dinner
  • 9:00 – 10:30 Optional time for presentations, films, lectures, etc.

Day 8 (Thursday May 18)

  • 8:30 – 9:30 Breakfast
  • 9:30 – 1:00 Orvieto: Tour of Duomo and green market
    • Marcelleria Roticiani (
  • 1:00 – 2:30 Lunch: Il Sette Consoli, Michelin-starred restaurant
  • 2:30 – 4:00 Free time in Orvieto
  • 4:00 – 6:30 Barbarani Vineyard (
  • 8:00 – 9:00 Dinner: Agrinconte: restaurant and (

Day 9 (Friday May 19)

  • Excursion: Norcia and Casteluccio
    Depart 7:00 AM

Day 10 (Saturday May 20)

  • Morning: Work with the ICA Chefs for traditional Umbrian cookery methods
  • 11:00 AM Brunch
  • Afternoon into Evening: Fire Cookery Party with the Town

Day 11 (Sunday May 21)

  • Rome/Fiumicino Leonardo da Vinci Airport (FCO); Bus Departs Monte Castello at 5:30 AM
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