Sapori e Saperi Adventures

Sapori e Saperi Adventures Inspiring courses with Italian artisans & culinary & craft tours of life behind the scenes.

Inspiring culinary tours of life behind the scenes that you won't find in any guidebook โ€” get to know the food artisans and crafts people of Tuscany and Emilia-Romagna.

24/12/2024

Mattia Campetti arrived at Victoria Station and never wanting to miss an opportunity to sing joined right in with Simon Gash and his group to the delight of bystanders. Next year Grand Central Termiinal, NY?

Some of you will have happy memories of Mattia from the concerts he, his wife Michelle Buscemi and pianist Nicola Pardini give during our tours.

Let's all adopt butcher shop Falaschi's Christmas request:๐ŸŽ„ Macelleria Falaschi wishes all of you to give PEACE & LOVEan...
21/12/2024

Let's all adopt butcher shop Falaschi's Christmas request:

๐ŸŽ„ Macelleria Falaschi wishes all of you to give PEACE & LOVE
and to never forget the SAUSAGE ๐ŸŽ„

The Falaschi family shop is in picturesque San Miniato where we start our Autumn in Tuscany tour.

More info about the tour: https://www.sapori-e-saperi.com/autumn-in-tuscany.html

The cotechino has arrived!Renato & Eugenia worked hard all yesterday preparing them for our special Christmas & New Year...
18/12/2024

The cotechino has arrived!

Renato & Eugenia worked hard all yesterday preparing them for our special Christmas & New Year meals.

Do you know why they're called cotechino? Because they contain a lot of little pieces of pork skin which is 'cotenna' in Italian with 'ino' added meaning small. They look like salami, but you eat them boiled. The traditional accompaniment in Casabasciana is lentils, but I like it best with mashed potatoes. Can't wait!

Learn how to make it on our Advanced Salumi Course Tuscany: https://www.sapori-e-saperi.com/advanced-salumi-course-tuscany.html

Day 2: TUSCAN HERITAGETo***co arrived in Italy in the 1500s and was widely cultivated in Tuscany. Whatever your views ab...
18/11/2024

Day 2: TUSCAN HERITAGE
To***co arrived in Italy in the 1500s and was widely cultivated in Tuscany. Whatever your views about smoking, if our time machine lands in the fields between Anghiari and Sansepolcro anytime between 1574 and the present day, you'll see to***co, almost all grown for the manufacture of the Tuscan cigar.

Ours conveys us to Roberta and Valeriano's to***co farm where they still do all the important processes by hand. We go to the field to see them harvesting. It had been raining and, as we drive along the muddy track in our 16-seater bus, our driver keeps muttering, 'I'm not a tractor!' We do indeed get stuck, but a good heave by the men liberates us.

Back at the house Valeriano shows us what makes a good leaf for a cigar wrapper. It's surprisingly elastic, like a fine sheet of rubber. We see the leaves drying over a wood fire. It takes years of experience to know how to regulate the heat and humidity in the drying room.

Roberta has rolled some contraband ci**rs for us and explains that they used to be made immediately after the war when people were starving. Since to***co is regulated by the state, the peasants rolled the ci**rs at night and hid them under the floors of their houses until the smuggler came to buy them with sorely needed cash.

More into: https://www.sapori-e-saperi.com/tuscan-heritage.html

I hope you missed us. We've been busy running tours. October was the first outing for the Tuscan Heritage tour. I had im...
15/11/2024

I hope you missed us. We've been busy running tours. October was the first outing for the Tuscan Heritage tour. I had imagined the tour as a time machine carrying us from southeastern to northwestern Tuscany while zigzagging across the centuries. Hoping none of us got travel sickness!

It worked! For now let's relax with an aperitivo. Gabriele, cultivator of ancient grains, Cinta Senese pig farmer and norcino (pork butcher), and owner of Agriturismo Terra di Michelangelo where we were staying, served us local pinot nero wine and a platter of his salumi. Dinner began with tagliatelle con ovoli, delicate wild mushrooms available only in this season, which was followed by a pork stew and dolce. Apart from the pinot nero, we could have been at a 14th-century banquet.

https://www.sapori-e-saperi.com/tuscan-heritage.html

Day 1 of our Tuscan Heritage tour. We're staying at Agriturismo Terra di Michelangelo. The owner Gabriele rears Cinta Se...
13/10/2024

Day 1 of our Tuscan Heritage tour. We're staying at Agriturismo Terra di Michelangelo. The owner Gabriele rears Cinta Senese pigs and he's offered to take us to see them.

The belted pig of Siena has been around since at least 1338 when Ambrogio Lorenzetti depicted them in his โ€˜Allegory of Good and Bad Governmentโ€™ in frescos in the Palazzo Pubblico in Siena.

Back at the agriturismo we tasted his prosciiutto matured for 36 months. Divine!

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Join us to learn from family cheesemakers in their dairies on their farms. Suitable for professional cheesemakers and keen amateurs. Link in bio.

๐€๐ฌ ๐Ÿ๐ŸŽ๐Ÿ๐Ÿ’ ๐œ๐จ๐ฆ๐ž๐ฌ ๐ญ๐จ ๐š ๐œ๐ฅ๐จ๐ฌ๐ž, ๐Ÿ๐ข๐ฅ๐ฅ๐ž๐ ๐ฐ๐ข๐ญ๐ก ๐ฐ๐จ๐ง๐๐ž๐ซ๐Ÿ๐ฎ๐ฅ ๐ฆ๐ž๐ฆ๐จ๐ซ๐ข๐ž๐ฌ ๐š๐ง๐ ๐ž๐ฆ๐จ๐ญ๐ข๐จ๐ง๐ฌ! ๐‰๐จ๐ข๐ง ๐ฎ๐ฌ ๐ข๐ง ๐Ÿ๐ŸŽ๐Ÿ๐Ÿ“ ๐Ÿ๐จ๐ซ ๐š ๐ฎ๐ง๐ข๐ช๐ฎ๐ž ๐ฃ๐จ๐ฎ๐ซ๐ง๐ž๐ฒ ๐ข๐ง๐ญ๐จ ๐ญ๐ก๐ž ๐œ๐ฎ๐ฅ๐ญ๐ฎ๐ซ๐ž ๐จ๐Ÿ ๐ญ๐ก๐ž ๐ˆ๐ญ๐š๐ฅ๐ข๐š๐ง ๐œ๐จ๐ฎ๐ง๐ญ๐ซ๐ฒ๐ฌ๐ข๐๐ž!๐Ÿท Find all the details of our tours and courses on the Sapori & Saperi website, link in bio๐Ÿ”—

Mattia Campetti at Victoria Station, London โ€” HAPPY CHRISTMAS!
Mattia Campetti at Victoria Station, London โ€” HAPPY CHRISTMAS!

Mattia Campetti arrived at Victoria Station and never wanting to miss an opportunity to sing joined right in with Simon Gash and his group to the delight of bystanders. Next year Grand Central Termiinal, NY? Some of you will have happy memories of Mattia from the concerts he, his wife Michelle Buscemi and pianist Nicola Pardini give during our tours.

CELEBRATING SARDINIA TOURโ€”Entranced by the launeddas, a Sardinian instrument that is at least 3000 years old. Three pipes that sound like bagpipes. But where's the bag? . . #celebratingsardinia #traditionalmusic #launeddas #experientialtravel

Making Garfagnana Potato Bread with Paolo Magazzini
Making Garfagnana Potato Bread with Paolo Magazzini

#RealBreadWeek starts today! If you've been following our posts, you'll know we've been warming up all week during our Artisan Bread Course Tuscany. We finished on a high pointโ€”literally high up in the mountains of the Garfagnana and figuratively because it's always exciting to make Garfagnana potato bread with Paolo Magazzini at Petrognola. Warren Lombardy who is taking the course made this reel.

Next week is #RealBreadWeek. We're starting a week early here in Lucca. First day, sourdough bread with Damiano Donati He uses various flours all cultivated in Tuscany. Today it's a little '00', some 85% (tipo 2) and wholemeal heritage durum wheat called 'Senatore Capelli', some potato to add moisture that lasts for several days and his own 'lievito madre' (sourdough starter. It's in the fridge now for an overnight rise. We'll be back in the morning to put it in the oven. ARTISAN BREAD COURSE TUSCANY Video credit: Warren Bill Lombardy

The last of the festive season. Last night we welcomed the good witch #Befana. Monday normality reasserts itself. Casabasciana

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Inspiring culinary courses & tours of life behind the scenes that you won't find in any guidebook โ€” get to know the food artisans and crafts people of Tuscany & Sardinia.