Master Butchering Workshop:
From Hoof and Hook to Table
A four-part series for professional and aspiring chefs working hands-on with Master Butchers in Italy. Traditional, regional approach to butchering and culinary technique.
Updates at Facebook.com/ItalianMasterButchers
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 for each session, contact Pamela@FoodArtisans.com
Part One:
Beef, from Nose to Tail
3-8 February 2014
Master Butcher/ Chef: Dario Cecchini, Panzano in Chianti
Part Two:
Pork, from Slaughter to Culatello (and more)
17-22 February 2014
Master Butcher Chef Massimo Spigaroli at Antica Corte Pallavicina
Part Three:
Seafood, from Hook to Plate (including bottarga and colatura)
2-6 June 2014
Sailing the Tuscan Islands: fishing and island culture
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