King Pork…from farm to fork
Pork Lovers & Master Butchers29Sept- 02Oct. 2014
A week dedicated to discovering the secrets of rearing, butchering and the artisan curing of meats, that has made the Italian Salumi tradition a success.
Learn how to make Italian cured pork meats known as Salumi, smallgoods or charcuterie and include delicacies such as:
Prosciutto, Speck, Culatello, Salame, Salsiccia, Cotechino, Porchetta…
…all a gastronomic success story.
Olive Oil Sommelier & Food Experience in Tuscany
13-17 October 2014
Immerse yourself in the flavours, scents and beauty the magnificent Val d’Orcia in the heart of Tuscany.
A 5day professional training course to study and improve your knowledge and appreciation of olive oil, gastronomy and wine, with degustations and cooking demonstrations, these are the ingredients of our comprehensive course for the aspiring Professional Olive Oil Sommelier.
Contacts IRVEA South Hemisphere:
Mob. +61 403 872493