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1/30/2016

New cooking workshops: Cured Meat and Cheese Making!


Being Norcino

Cooking workshop to discover the ancient art of Umbrian cured meat

The tradition of pork production in Umbria is very ancient. The word "Norcino", an expert in making of all pork products, is derived from the Umbrian town of Norcia, well-known since the Middle Ages for its tradition in pork processing.

Programme
Departure from Todi. Arrival at a farmhouse located in the area of Bettona.
Visit to the farm and to the free ranging pigs.
Cooking workshop with Mamma Doriana on traditional Umbrian cured meat. Preparation of sausages, salami, capocollo, strutto (lard used in cooking) and ciccioli, a speciality used in traditional Umbrian flat bread.

Rich luch including home-made pasta and the cold cuts prepared, other local cold cuts tasting, cheeses tasting in pairing with organic jams by the farm.

The workshop is suitable for beginners to professionals. We require a minimum  of 4 participants*. Availability and dates always on request
*only private groups

Guided visit to Norcia the home-town of Umbrian cured meat
Chef Dave Mottershall from Canada

For those who like experiencing more and visiting the home-town of Umbrian cured meat, Norcia, we organize a full day visit on the day before or after the workshop. The tour also includes a visit to the High Land of Castelluccio where the famous DOP (protected origin food) lentils are  cultivated.

Quotation of the full package Cooking Workshop on Umbria cured meat + the excursion to Norcia on request. 

**For professionals and chefs it is also possible to organize a visit to a small artisan cold cuts factory close to the farmhouse**










Contact us for more information, availability and personalized quotation!


And that's not all! For those who prefer cheeses...



Cheese Making workshop


Programme
Departure from Todi. Arrival at a farmhouse located in the area of Bettona.
Visit to the livestock and the cowshed to take the fresh milk for the workshop.
Cheese making workshop with Mamma Doriana. Preparation of ricotta and primo sale fresh cheese

Rich luch including spelt salad, fried seasonal vegetable and the cheeses prepared, pecorino and caprino (sheep and goat cheese) tasting in pairing with organic jams by the farm.

The workshop is suitable for beginners to professionasl. We require a minimum  of 4 participants*. Availability and dates always on request
*only private groups 

Contact us for more information, availability and  personalized quotation!


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