Cured Meat Stages

In Piedmont, Friuli and Tuscany the Students of the University of Gastronomic Sciences Discover the Best Italian Cured Meats

From November 21 to 25 the students of the first year of the University of Gastronomic Sciences degree course will be on stage, travelling to Piedmont, Friuli and Tuscany to
learn about cured meat production. Divided into five groups, the
students will visit the Tortona Valleys of Curone, Grue and Ossona;
Greve in Chianti and the hills around Siena; Palmanova and Frafano di
Ronchis; San Daniele di Friuli and the mountains of Casentino.
In the south of Piedmont, the students will visit various small artisanal cured-meat producers in the valleys around Tortona,
whose salami is a Slow Food Presidium. They will study the various
phases of production, from the raising of the pigs in a semi-wild state
to their butchering, from the sausage-making to the maturation of the
salami. The students will be hosted by the agriturismo Cà dell’Aglio,
and during the five-day trip they will learn about the activities of
the local salami consortium and visit pig farms and small producers
such as Cascina Capanna, Corte dei Brignano, Lino Arsura and Andrea
Fittabile. There will also be a side-trip to study the now-famous
cheese Montebore, one of the first Slow Food Presidia.
One of the stages will take students to Friuli, where they will learn
all about the historic tradition of cured goose meat production. At the
Jolanda de Colò company in Palmanova and the Druissi farm in
Frafano di Ronchis the students will discover a unique niche production
with a fascinating history. The Jewish community in Friuli has been
curing goose meat as a substitute for prohibited pork for centuries, a
tradition which Jolanda de Colò revived. They now produce goose
prosciutto, goose salami and goose mortadella, among many other
products.
Another group will also travel to Friuli, where they will be based in
San Daniele to study its renowned Protected Designation of Origin
prosciutto. Guided by experts from the Consortium of Prosciutto di San Daniele,
they will follow the entire production chain, visiting the Zualt pig
farm in San Vito di Magagna, the large-scale Morante prosciutto factory
and the artisanal prosciutto-maker Bagatto as well as the butcher
Uanetto in Castions di Strada.
In Tuscany, one group will be based in Greve in Chianti, where
they will learn from the master sausage-makers of the Antica Macelleria
Falorni, where top-quality cured meats have been produced for eight
generations. The students will visit farms where historic native breeds
such as the Chianana cow and the Cinta Senese pig are raised, such as
La Chianina in Vico d’Arbia and La Fornace in Colle Val d’Elsa. They
will see up-close all the production steps, including a practical test
in the stuffing and tying of salami. The students will also have the
chance to taste the local wines at the Cantine di Greve in Chianti wine
cellars, as well as the oils of the Pruneti farmi in San Polo in
Chianti. The students will be hosted by the Tenuta di Nozzole estate of
Ambrogio and Giovanni Folonari.
Still in Tuscany, another group will be based in the mountains of the national park of the Casentino forests,
on the border between Tuscany and Emilia-Romagna, where they will study
the Slow Food Presidium Casentino prosciutto. Hosted by the agriturismo
Raggioli in Poppi, they will begin the week by learning the history of
the Presidium. Accompanied by experts from the Mountain Communities of
Casentino, they will visit the Ricci-Bellucci farm in Sabbiano and pig
farms around Pratovecchio, Ortignano-Raggiolo and the Val di Chiana.

-> Read the detailed stage programs

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