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8th Annual Forage, Slaughter & Butchery Workshop
Travel deeper this Autumn…
If you talk the talk, then this is your chance to walk the walk! We raise it, kill it and cook it – every October at our farmhouse La Tavola Marche, sharing with our guests the full circle of the food we eat. 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. Includes: 5 nights accommodations, welcome five course feast, cooking class, wine tour & transportation, mushroom hunt, 2 butchery workshops, pig-farm tour & big farmers 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. |
SLOW FOOD & SLOW LIVING:
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.
WINE TOUR:
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.
FARM LIFE:
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. Pick vegetables straight from the garden for your cooking class – truly farm to table.
COOKING CLASS:
Using the fresh butchered meats Chef Jason will teach you how to make the fundamentals from soups and stocks to slow roasting and braising.
WHOLE HOG BUTCHERY:
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.
TRUFFLES & MUSHROOMS
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!
SLOW FOOD & SLOW LIVING:
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.
WINE TOUR:
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.
FARM LIFE:
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. Pick vegetables straight from the garden for your cooking class – truly farm to table.
COOKING CLASS:
Using the fresh butchered meats Chef Jason will teach you how to make the fundamentals from soups and stocks to slow roasting and braising.
WHOLE HOG BUTCHERY:
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.
TRUFFLES & MUSHROOMS
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!