Preserving in Italy: The Itinerary

CesenaticoRemember how I asked if you all would be interested in going  to Italy to learn how to make salumi, cured fish and other preserves? And you were all, sha! Well guess what, ragazzi? It is ON. 

Working with my friend Vanessa DellaPasqua, who creates and manages premium culinary tours, we have established an itinerary that we think will offer a truly unique experience. Stationed in the charming Adriatic town of Cesenatico, this seven-day, six-night trip will include: 

  • Six nights at the family-owned Hotel Sirena on the Adriatic Coast, in the heart of Romagna;
  • Four hands-on cooking classes featuring the best of local products;
  • All meals, including drinks and local wine selection;
  • A tour of Parma and Modena to discover the secrets of Parmigiano-Reggiano and balsamico;
  • An English-speaking guide throughout the tour;
  • A unique opportunity to learn the art of salumi, cured fish and preserves at the seasoned hands of the DellaPasqua family and their trusted norcino in one of Italy‚Äôs great culinary regions.
pesce

We'll kick the trip off with a bang, working with a freshly slaughtered pig and getting to work making many traditional salumi: salami, salsiccie, ciccioli, coppa di testa, pancetta and more. Later, we'll learn about preserving fish with vinegar, oil and salt methods. And on our final full day we'll take on infusions, jams and savor, a local jam with fruits and nuts.  

Will we be learning at the hands of professional preservers who follow the ways of their ancestors, but all work and no play makes Johnny a dull punk, so we've peppered the trip with a few outings to allow you to experience the splendor of Emilia-Romagna's rich culinary history. We'll visit one of Romagna's musei del gusto , showcasing Italy's epicurean traditions; Casa Artusi, the museum of Italian home cooking; Cesenatico's fish market along the harbor designed by Leonardo da Vinci; learn about a local sheep's milk cheese that's ripened in pits dug in the soil; and of course Parma to see the production of Parmigiano-Reggiano and Modena to learn about traditional balsamico. 

The trip will occur January 7-13, 2012. This is the period of time when the hog is traditionally slaughtered and cured, according to the age-old traditions of the norcino. 


All this for just $2,500 (USD). You candownload a comprehensive itinerary in PDF form here.

Interested? You bet you are! We've already sold five spots, so now's the time to act if you're interested in joining us for this unique opportunity to learn  about preserving in Italy's culinary heartland. Just contact us and we'll get the ball rolling.

Pooh!

I'd love to do this! Unfortunately, I'll be returning from Italia on 2 January and just can't extend the time.
Would totally be interested in the future!
Great idea!

Shit, Sean!

I wish! I wanna! Waaaaahhhh! Too poor, and my baby daddy might not be too happy about this, but MAN this sounds amazing!

Totally interested! Did I

Totally interested! Did I miss this or does the $2500 include air fare?

LOVE this and love V

LOVE this and love Vanessa too; what an awesome opportunity :)
_________
john somerville from nespresso france

It does not

Sorry, it does not include airfare. But once you're on the ground you're well covered. The full breakout is in the PDF itinerary.

That is an AMAZING price!

That is an AMAZING price! We've already committed our vacation time to Peru in 2012, otherwise I'd be all over this! I hope you guys have a 2013 trip-- I would definitely plan ahead for that!

Definitely hoping ...

Definitely hoping to repeat this trip, or to spin off others. Considering options in Spain and Argentina as well.

Seriously considering it!

This is so awesome - I just spent all my money plus some that wasn't mine yet on our honeymoon in Italy. We didn't get to do the fun food stuff we dreamed of though. When's the $$ deadline?

Payment details

We ask for a 20% deposit up front; this will not get cashed until we have the minimum group of eight committed. Then, the balance in full is due 60 days prior, so early November. Check Global Epicurean for details on cancellations, etc.

Seriously considering it!

This is so awesome - I just spent all my money plus some that wasn't mine yet on our honeymoon in Italy. We didn't get to do the fun food stuff we dreamt of though. When's the $$ deadline?

Seriously considering it!

This sounds so awesome. I just spent all my money and some that wasn't mine yet on our honeymoon in Italy. When's the $$ deadline?

Apparently, I stutter!!!!!

Apparently, I stutter!!!!! Ha!

Gah!!!!!! My baby is due just

Gah!!!!!! My baby is due just three weeks after!!!!! Does anyone know about giving birth in Italy???? ;)

Aiming for dual citizenship?

I could think of worse legacies for your child!

Gah....My baby is due just

Gah....My baby is due just three weeks after!!!!!!! Does anyone know about giving birth in Italy???? ;)

Gah!!!!!!!!! My baby is due

Gah!!!!!!!!! My baby is due just three weeks after....anyone know about giving birth in Italy???? ;)

Che meraviglia!

LOVE this and love Vanessa too; what an awesome opportunity :)

I can barely keep from bursting ...

... I'm so excited about this trip. And not just because it's Italy!

Fantastico!

Congrats on putting this together...it should be a great learning experience and loads of fun.

Group Size

I am really tempted. What is the maximum number in the group?

We have five committed

We have five committed so far. We could technically accommodate up to about 20, but I'm aiming for 12-16. That way we can all have a real intimate, hands-on experience without feeling like you're in the same people's faces all the time.

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