Learn to make salumi in Cesenatico

Are you one of the crazy obsessives like me who wants to learn how to make salumi in the traditional way at the hands of artisans in Italy's culinary heartland? Of course you are. 

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’s great culinary regions.

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 oninfusions, 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 marketalong 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. 

A full version of the itinerary is attached. I'm happy to field any questions. If you're interested, please contact me prior to October 1 to book. 

Molte grazie!