Friday, May 26

Learn to Pickle, Preserve & Confit - Workshop in Italy


Learn to preserve the fruits of your labor from the garden all year long! We are constantly asked how we jar our tomatoes (over 300 kilos/year) and other pickled preserves - hence this workshop was born as a fun way to share what we've learned from the locals using produce from our farm. Plus you will learn one of the oldest ways to preserve, confit - a method to preserve duck, rabbit, goose & even lemon, etc. The best part - take home what you've made!!




After years of inquisitive guests, cooking class students and random emails on how we jar and preserve hundred of kilos of tomatoes a year - we finally created a workshop to teach you the old ways! (In all honesty a guest was helping us jar one year & suggested it- Brilliant Jamie!!)

Two-day workshop covering: Pasturized vs. Pickled - learn the differences, techniques and hazards as well. Confit of Rabbit, Confit of Lemons, Tomato Passata, Jarred Tomatoes in Pieces, Quick Pickled Veggies, Pickled Green beans... a bit depends on Mother Nature & what's coming out of the garden!

Includes: 3 Nights Accommodations, Workshop, Welcome Dinner, Breakfast Daily and Lunch during course, hand-made apron.


WORKSHOP:​ Preserve, Pickle & Confit
AUGUST 24 - 27, 2017
AUGUST 31 - SEPTEMBER 3, 2017
650 Euro/person
www.latavolamarche.com



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