Friday, April 25

4th Annual Forage, Slaughter & Butchery Course in Italy (October & November 2014)

The Annual Forage, Slaughter & Butchery Course at La Tavola Marche yet again asks brave culinary travelers to forage, slaughter and butcher their meal... while on holiday in Italy. Inspired by Michael Pollan's Omnivore's Dilemma the farm teaches students from around the world how to forage for mushrooms, slaughter (& butcher) a hen and then butcher a whole pig with knife-in-hand classes! This fall experience Italian farm life first hand with this unique holiday.
 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 & November it's a all about meat in the foothills of the Apennine Mountains of Central Italy. A carnivore’s delight - whole hog butchering course, sausage making, chicken slaughtering with hands-on cooking classes, mushroom hunting, wine tour & cheese tasting with lunch and truffle festivals.
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.

Forage, Slaughter and Butchery Course 
 28 October - 2 November 2014
4 - 9 November 2014 
5 Nights 
= 925 Euro/person
(max 10 people) 

 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.
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.

From collecting eggs from the hens to slaughtering & butchering the chickens for winter it is all part of life on the farm that you will experience. 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.
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.

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!

Curious what the experience is really like? Written by a previous guest, read about last years course in her 7 part blog series! Part 1:Welcome Home
Forage, Slaughter and Butcher Your Meal
28 October - 2 November AND 4-9 November 2014 (5 Nights) 
= 925 Euro/person
Includes: 5 nights accommodations, welcome five course feast, two full day cooking classes, wine tour & transportation, mushroom hunt, 2 butchery classes, pig-farm tour & lunch, breakfast daily, three lunches, four dinners, evening snack, wine with meals, heating, all taxes. (Based on double occupancy. Special discounted rate for group of 4 or more.) 
La Tavola Marche (farm, inn & cooking school) 

The Rough Itinerary
Prosecco Welcome & Five Course Feast

Morning - Mushroom Hunt
Chicken Slaughter & Butcher Course
Light Lunch
Afternoon/Evening Cooking Class (half the group) & Dinner Party

Morning -Pickup Wine Tour & Tasting
Lunch with wine – during tour
Evening - Light snack upon late arrival at farmhouse
Morning - Pig Reserve outside Urbino for Butchery & Charcuterie Course
Farmers Lunch with the Butcher
Afternoon/Evening - Light Dinner & Quiz Night at Farmhouse

Morning/Lunch - Cooking Class (half the group) and Farewell Lunch
Evening - Festival


Classes include: Custom made, hand pressed Pascucci apron to take hoome, meals and wine.

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