Norcian courses
The particular geographical position, the right altitude, the currents: in addition to these unique characteristics, Norcia adds a centuries-old tradition in the processing and preservation of pork meats, so much so that it has given its name to this specific meat processing profession. Norcino, in fact, is the professional who, by following the right processing ranging from the dosing of spices to the checking of aging, brings to the table cold cuts appreciated everywhere. Since 1998, one of the local products, the Prosciutto di Norcia, has obtained the PGI recognition, further confirming the quality it expresses.
Our proposal
On this course you will learn the theoretical and practical elements of making a wide range of Umbrian salumi (cured pork products). You will work with a number of experienced Italian norcini (pork butchers) in hands-on sessions during which you may take notes and photos.
Food stories inspired by the local cuisine
With its unique landscape nestled in the mountains and valleys, the restaurant also perfect for banquets and private ceremonies by its cuisine in a good quality and a family atmosphere. Our specialities are: pasta with always homemade sauce, the truffles and the meat products from our BLACK PIGS.
