Cow: Full Immersion
2-8 February 2014
"Four things an animal must have:
A good life, a good death, a good butcher, and a good cook."
Registration Deadline: 15 January
Euro 2850 per session/person, double occupancy.
Lodging, ground transportation, and all meals included.
15% discount when registering for 2 or more workshops. Some scholarships may be available.
To register contact Pamela@FoodArtisans.com
This hands-on workshop, aimed at chefs, butchers, shopkeepers, and passionate food-lovers, is a profound look into the philosophy of Dario Cecchini, a butcher for more than half his life. As Dario says, “Butchering is just half the story. We need to resolve the best use of the animal for consumption.”
The passwords into Macelleria Cecchini are quality, respect, passion, and hospitality. Quality comes from the well-researched selection of the animal. Respect for the way it is born, raised, and for its gift of sustenance; the ultimate respect is to use every part in the best way. Weaving through every step of the process is passion for the art, the cut, and the culture. Hospitality and conviviality are the finishing touches to link quality, respect, and passion.
We will have four morning sessions and one afternoon session with the professionals at Macelleria Cecchini: Dario Cecchini, Orlando Picci, and Riccardo Samuele. We will start with the whole animal and approach each part from nose to tail as you learn the language and choreography of the Italian butcher: coscia (thigh), pancia (belly), and bistecca, of course, but also the anterior parts, the head, shins, tail, and the frattaglia or cinque quarti (offal). In addition to the butchering work, you will meet local artisans and learn about the traditions that marry the food with the culture. We’ll make fresh pasta, visit a cheesemaker, and have an in-depth visit and wine tasting at a special cantina.
Within walking distance to the macelleria, our accommodations are shared double rooms (single rooms on request, supplement of Euro 350) in the vineyards of the Pecille estate of the Manetti family, owners of Azienda Agricola Fontodi. Laundry facilities are available .
Our meeting point is Monday at 9:00 am at the Santa Maria Novella train station in Firenze. It is easiest to fly into FLR, but you might check fares from Pisa (PSA) or Roma (FCO) which are approximately 1 hour and 1½ hours respectively by train (we’ll give you more info on this once you know where you are flying into). We will be making one pick up and drop off, so if you need to travel at a different hour, you will be responsible for that (we’ll help you arrange it, though). The return to Firenze on Saturday is scheduled for 11:00 departure from Panzano, however this might be adjusted to accommodate more of the group. For those continuing on to the Pig workshop, there will be separate instructions.
Bring your own knives and gloves, if you have them (if not, let us know). We will provide mesh aprons.
Euro 2850/person, includes 5 nights accommodations (double occupancy), ground transportation (arrive/depart Firenze), all meals, five intensive workshops, and local visits to artisans.
Special offer for those signing up for the Beef workshop…
Euro 400 discount to attend the Pig workshop
Return to the Master Butchering Workshops page.
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