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For millennia, the peoples of the Italian peninsula have produced salumi and cheeses famous throughout the world. Today an incredible array of these products is to be found in Italy. Showcasing and paring the extraordinary flavors of this bounty is one of the unique challenges presented by this incredible array of ingredients in seeking to prepare beautiful and delicious charcuterie boards with a cohesive flavor profile.
Our objective in this workshop is to expose participants to wide range flavors and textures of the cursed meats and cheeses of our region of Umbria - arguably, one of the most famous in the country for these products. Being introduced to these flavors begs for insights into how they can work together with fruits and vegetables, bread and wine, a unified, whole experience of deliciousness!
We are most fortunate as our guide in in this adventure is none other than famed connoisseur, restaurateur, sommelier, distinguished professor, and advisor to producers - Antonio Andreani! A professor at the famed, University di Sapori in Perugia, Antonio's expertise and skill as a taster is matched only by his delightful personality, warm sense of humor and his genuine passion for the experience of food and wine. Join us for a workshop and that will change the way you experience food and wine and perhaps change your life!
Our journey appropriately begins with how to taste and how to use taste and texture to enhance flavors and create new experiences. Four mornings will devoted to tasting and lecture: getting familiar with the flavor palette of traditional meats and cheeses, as well as wines, then getting to know traditional combinations while experimenting with innovations. Afternoon will be spent with producers of these products: farms and vineyards, cheesemakers and the famed Norcini (butchers and salumi-makers) of Umbria. We will observe the work of these masters and sample their products. On Friday, we will visit the town of Norcia itself, from which all butchers carry the name of Norcini (all belonging to Norcia)! In Norcia we will visit several shops and producers and then move on to the town of Spello famous for its olive oil.
Of course we won't forget about the importance of wine in this array and we will make daily vists to nearby vineyards and olive orchards as part of our itinerary.Our approach will be both fun and informative. Paired with delicious foods from our kitchen and the spectacular views fromour dining terrace - the course will provide everyone the opportunity to fully experience the richness and beauty of the Umbrian landscape as well as the excellence of its culinary and viticultural traditions.
The program is all inclusive with accommodation provided in our beautifully preserved 14 th c., medieval hill town. We provide Welcome and Departure services at the Rome/Fiumicino, Leonardo da Vinci International (FCO) airport as well as airport transfer by private bus. Using locally sourced and artisanal ingredients, three traditional meals are lovingly prepared by our kitchen staff and chef Federico Monday through Thursday. On Fridays our private bus will transport participants on two excursions: the first to the fabulous city of Florence and the second to Orvieto, which boasts one of the most beautiful cathedrals in Italy. Saturdays and Sundays, we provide an incredible brunch with fresh baked bread and pastries, a variety of eggs, cheeses, and cured meats, as well as fresh yogurt and fruit. Of course, all accompanied by terrific, chilled Prosecco! Saturday and Sunday dinner are also grill-day’s and we will enjoy savory grilled meats (including wild game), fresh vegetables, and more! All lunches and dinners are accompanied by local wine, wines from our extensive Wine List available for purchase. Our bi-lingual staff is on hand 24/7 to fill your needs.
A deep dive into the foodways, arts and culture of Umbria through hands-on learning, creation and curated experiences. Hosted and led by Nathan Colello Gilmour (Ragazzo Foods) at the International Center for the Arts in Monte di Vibio, Umbria. Program conceptualized and created by Chef Jason Osburn (Felony Provisions) and Nathan Gilmour.
For the full itinerary, click here. For more information, contact us.
Lead by Jerry Pellegrino, the chef/owner of Schola Cooking School in Baltimore, Maryland. The pleasures of wine fascinates Chef Pellegrino, as it is always paired beautifully with his cuisine. He will lead a lucky few on an intensive exploration of Umbrian wine, visiting 13 vineyards throughout the region.
He is currently the co-owner of Schola, a private cooking school, located in the heart of Baltimore’s historic Mt. Vernon district. He and his partner, Chef Amy von Lange, teach hands-on classes to a variety of students covering a vast curriculum. For 15 years, Chef Pellegrino has served as the Vice Chancellor Culinaire of the Baltimore Bailliage of the Chaîne des Rôtisseurs, certified by the Court of Master Sommeliers and often featured in cooking segments on local television. He is the co-host of the long running radio show on NPR 88.1FM, WYPR’s “Radio Kitchen”. He has been nominated various years as Chef of the Year, awarded by Baltimore’s Academy of Travel, Tourism and Hospitality and was named One of Maryland’s 50 Most Influential People in 2017. For a full list of awards and honors, head to www.scholacooks.com or download his full bio.
For the full itinerary, click here. For more information, contact us.
Chance Morgan is the founder and owner of the Native Meat Company. An accomplished chef, he began producing his artisanal meats because of an interest in utilizing regionally raised animals and exploring traditional preparations in curing and smoking meats. A renowned craftsman in this practice, his production has been compared to the finest European cured meats. On the other hand, his knowledge of American traditions, such as boudin and andouille sausage making, is equally acknowledged. These factors make Chance the ideal guide with whom to explore the world of Italian – and Umbrian - Salumi, in its extraordinary diversity and sophistication. Participants in the course will make a variety of whole-meat, as well as chopped meat types and methods, beginning with butchering the whole animal (both wild boar and domestic pigs) to curing and preserving and aging the meats. The group will travel along with the Food and Wine Tour to Florence and to Norcia in order to experience Tuscan traditions as well as the “Mecca” of cured meats from which Italian “norcini” (butchers) get their name.
Join Pastry Chef Travis Marley as we explore Italian food and culture, then venture back into the kitchen to create classic Italian desserts.
For more information, contact us.
Lead by Jerry Pellegrino, the chef/owner of Schola Cooking School in Baltimore, Maryland. The interplay between food and wine fascinates Chef Pellegrino, with his understanding of the two at the molecular level a direct result of his Doctoral work in molecular biology at Johns Hopkins University. His cuisine is simple and surprising, pairing unexpected ingredients that worked together with wine lists at all his restaurants; where diners could be swept up in Chef Pellegrino's passion for food and wine and discover the distinctiveness of ingredients and the way they work together. He is currently the co-owner of Schola, a private cooking school, located in the heart of Baltimore’s historic Mt. Vernon district. He and his partner, Chef Amy von Lange, teach hands-on classes to a variety of students covering a vast curriculum. For 15 years, Chef Pellegrino has served as the Vice Chancellor Culinaire of the Baltimore Bailliage of the Chaîne des Rôtisseurs, certified by the Court of Master Sommeliers and often featured in cooking segments on local television. He is the co-host of the long running radio show on NPR 88.1FM, WYPR’s “Radio Kitchen”. He has been nominated various years as Chef of the Year, awarded by Baltimore’s Academy of Travel, Tourism and Hospitality and was named One of Maryland’s 50 Most Influential People in 2017. For a full list of awards and honors, head to www.scholacooks.com.
For more information, contact us.
June 4 – June 14, 2020
June 26 – July 12, 2020
Sep 15 – Sep 27, 2019
August 3 – August 18, 2019
Sep 6 – Sep 15, 2019
May 19 – May 30, 2019
