Son of a Butcher
Son of a Butcher
Lombardy, Tuscany, Abruzzo, Apulia
Son of a Butcher
Son of a Butcher
Lombardy, Tuscany, Abruzzo, Apulia
OBJECTIVES & TAKEAWAYS
Meet and celebrate the butchers and salumi-making traditions of Italy, north-to-south. Get to know the meats, cuts and diversity of salumi first-hand with Italy’s best butchers. Draw inspiration from their tales and learn their techniques in unique workshop and kitchen sessions.
SUITABLE FOR
Chefs & Sous Chefs, Roast and Grill Chefs, Artisan Butchers, Salumi Makers, Grocery Store Managers.
THEMES & CONTENT
Nose-to-tail butchering, Piemontese and Chianina meats, Traditional salumi from the Mora Romagnola and Cinta Senese breeds, Italian winter cuisine.
SPECIAL FEATURES
Quinto quarto, carne cruda, bollito misto, vegetable Giardiniera, Mortadella, Fiorentina steak, prosciutto, black truffles, guanciale di Amatrice, culatello, caciocavallo Podolico, traditional Musciska.
INSTRUCTORS
The Cazzamali Fam.
Macelleria Cazzamali
Romanengo, Lombardy
Simone Fracassi
Macelleria Fracassi
Rassina, Tuscany
Mauro de Paulis
Fratelli de Paulis
Paganica, Abruzzo
Michele Sabatino
Macelleria Sabatino
Apricena, Apulia
DESCRIPTION
Son of a Butcher is an iconic 7-day expedition into the heart of meatiest artisan Italy. Cross Italy north to south and cruise through Lombardy, Emilia, Tuscany, Abruzzo and Apulia with some of the most inspiring and wholehearted master butchers on the peninsula.
Learn the secrets of heritage pork salumi-making and Italian indigenous cattle breeds while exploring the diversity of Italian cuisine. Master local traditions and unlock new recipes and culinary secrets working side by side with our master butchers.
Learn how to reduce waste with the best preservation and sustainable cooking techniques applied to Italian meats and salumi.
DATES
From: Tuesday Mar 8, 2022
To: Tuesday Mar 15, 2022
SPOTS
7
The expedition will be conducted in English.
WHERE
Starts in: Crema, 50km from Milan
Ends in: Trani, 50km from Bari
