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Salumi Field Trip

Freshly made salame

Last week I had my first field trip with the University of Gastronomic Sciences, a thematic stage looking at salumi (cured meats).

I was very lucky to be allocated to the group going to the Antica Macelleria Falorni in Greve, Tuscany where we were accommodated very generously and luxuriously by the Folonari family at their wine estate, Tenuta di Nozzole. This led to us learning almost as much about wine as salumi during our stay…

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