SL04 - Taste Workshops
Discovering the Traditional Prosciutto Producers of Europe
Thursday, October 23, 2014 - 02:30 PM Sala B
To air-dry meat with salt and store it for as long as possible is one of the primeval challenges of man. The countries that overlook the Mediterranean boast ancient and fascinating traditions linked to cured ham. Come and discover their stories, tastes, and various characters through a tasting of: San Daniele (Italy), jambon noir de Bigorre (France, Slow Food Presidium), jamón ibérico (Spain), domácí pršut (Croatian cured ham, produced on a family scale) and other surprises from Hungary, Serbia and Montenegro. To finish, a taste of raw cured Mora Romagnola pig, a Slow Food Presidium. To be paired with Italian sparkling wine, amongst other libations.
Member: € 22,00
No Member: € 25,00
Occhio al logo dei Presidi Italiani
Indica la presenza nel Laboratorio di prodotti dei Presidi Italiani Slow Food.