Forage, Slaughter & Butcher Your Meal in Italy
If you call yourself a "foodie," pig lover, wine-o, gourmet or gourmand this culinary holiday is for you! Vegetarians seek refuge elsewhere because for five nights in October it's a all about meat in the foothills of the Apennine Mountains of Central Italy. This fall savor the slow food & experience Italian farm life first hand with this unique holiday at La Tavola Marche (Organic Farm, Inn & Cooking School) for our annual Forage, Slaughter & Butchery Program with mushroom hunting, pig & chicken butchering, sausage making and hands-on cooking classes incorporating the fresh butchered meats and a fabulous wine tour and tasting. Five Nights: 25 - 30 October 2012, 885 Euro Total per person (max 10 people).
At La Tavola Marche you know where your food comes from; vegetables fresh picked from the garden, eggs from the free-range hens, truffles foraged from the woods and fresh meat from the neighbor. In a small group of ten you will truly experience the Italian country life & way of eating.
The first night you are welcomed to the 300 year old stone farmhouse with the rich smells of a slow burning fire escaping through the kitchen door, a feast to be remembered with each of the five courses paired with local Marche wines and topped with truffles.
Spend the morning outside Urbino (UNESCO World Hertitage Site) at a locally famous pig reserve for a tour of their farm, demonstration on butchering and a delicious lunch of Carlo's cured specialties. While at Ca'Bianchino students will follow the process, identifying and trimming different cuts of pork, learning the best cooking and curing technique for each cut well as a range of basic butchery skills as well as the basics of the aging process, how to make salami, cured meats and sausages.
Back at the farmhouse we will stuff our own sausages to grill over the open fire for dinner! After a day of meat, relax the following day by sampling the best family-run vineyards of Le Marche with a full day wine tour & tasting. Later in the week hike into the woods to forage for mushrooms then get down & dirty; slaughter & butcher our free range chickens incorporating it into cooking class for classic stock, stews & roasts.
Forage, Slaughter & Butchery Course in Italy
5 Nights: 25 - 30 October 2012
885 Euro Total per person
(max 10 people)
Enjoy a half-day private guided wine tasting & tour with lunch by an Italian wine expert of the best family-run, most characteristic vineyards of Le Marche. You will have the chance to visit a cheese factory, honey producer, an oil mill, wineries and of course taste all those products.
The night of your arrival devour our five-course feast, prepared with fresh truffles and fresh ingredients from our garden, each course paired with wine from a local Marche vineyard.
From collecting eggs from the hens to slaughtering the chickens for winter it is all part of life on the farm. Visit our local butcher for a morning lesson in chartucerie and butchering with lunch. Take a walk into the woods foraging for wild mushrooms.
Using the fresh butchered meats Chef Jason will teach you how to make the fundamentals from soups and stocks to slow roasting and braising.
TRUFFLES & MUSHROOMS
Visit one of the many local truffle festivals in the area from Sant'Angelo in Vado to Acqualagna and sample this rare mushroom. Forage in our back woods with a local expert for fall funghi!
Classes include: Custom made, hand pressed Pascucci apron and hand printed copy of The Little Recipe Book, meals and wine.
Includes: Five nights accommodations, welcome five course feast, two full day cooking classes, wine tour & transportation, mushroom hunt, butchering class, breakfast daily, three lunches, four dinners, evening snack, wine with meals, heating, all taxes. Price based on double occupancy. Special discounted rate for group of 4 or more.
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