Events and tastings

Workshops of Taste

Examination of several themes in the halls of the seventeenth-century Palazzo Felici. Based on the Slow Food philosophy, the workshop is a sensorial, concrete and stimulating experience, and a pleasant moment to know at close the food production, transformation, history and culture. You can smell, taste and touch the best national and international handicraft made salumi. Comparative tasting , unusual matching, information on the productive techniques and on the organoleptic characteristics to build a code of the sensorial pleasure through the help of worthwhile experts: producers, breeders, refiners, selectors.
The tasting takes place in the seventeenth-century halls of Palazzo Mochi Zamperoli.
On Friday the 25th of April 2008

Hot pork
h. 16.00 p.m. Euro 15,00

Salami to cook. More or less popular salami of the Italian tradition. “Salama da sugo”of Ferrara (a type of spiced sausage, matured for a year), “cotechino”(big boiled pork sausage), “mariola”, salami with tongue. To match: white and red wines of the Marches region: Verdicchio Classico superiore di Jesi, Rosso Piceno, Rosso conero.

Pork to spread
h. 18.30 p.m. Euro 15,00

Traditional Italian salami to spread on bread. “Ciauscolo” of Visso, “ventricina” of Teramo, liver salami, “sasaka” and a terrine, served with homebaked and rye bread of the bakery of Certello di Frontino. Accompanying wines: Spumante of Franciacorta, Verdicchio of Matelica Collestefano, Chablis 1er Cru “Montmains”

La bell’epork, that is to say legs and champagne
h. 20.00 p.m. Euro 15,00

Three varieties of hams and a “culatello” (cured pork salame made from the lean part of a ham) of different types and different origins in combination with selected Champagnes: rosè of Fleury and Fils, Blanc de Blanc 2000 Charlemagne, Millesime 2000 Gatinois.

On Saturday the 26th of April 2008

Eating the liver
h. 16.00 p.m. Euro 15,00

The rare and almost unknown liver salami: “fegatino” of Marches, goose mortadella, liver mortadella from Val d’Ossola, liver “salamella” from Abruzzo. To match: famous but less common great wines from the Rhone: Crozes-Hermitage and Châteauneuf du Pape.

The scent of pork
h. 18.30 p.m. Euro 15,00

The spices for preserving and enriching the taste/flavour of pork meat: fennel, anise, pepper, garlic, juniper, laurel, rosemary, chilly, hot pepper and more in “finocchiona”, ciauscolo of Visso, ventricina of Vastese, pezzente, mortadella of Prato, pitina. To match aromatic wines from Marches: Vernaccia of Pergola, Vernaccia of Serrapetrona, Lacrima of Morro d’Alba.

Sea flavour, salt flavour
h. 20.00 p.m. Euro 15,00

Fish salami. Smoked “ombrina” botargo of Orbetello, masculina di magghia, pickled mullets of Federico Palestini, smoked eel. To match: two white wines of Marches from local grape varieties Passerina and Pecorino, and a French sauvignon blanc, Sancerre La Grande Cote.

On Sunday the 27th of April 2008

Anser, anseris, the variations of goose
h. 16.00 p.m. Euro 15,00

Goose salami without any pork meat and so called “ecumenical” from Lomellina and Friuli, smoked goose breast, goose fat liver salami, goose cracklings. In combination with first-class wines: Riesling Felsenberg Trocken 2006 Donnhoff, Riesling Ürziger Wűrzgarten Spätlese 2006 Dr. Loosen and Monbazillac Château Le Thibaut 2005, a less famous brother of Sauternes.

Meeting with the craftsman
h. 19.00 p.m. Euro 15,00

Meeting with the pork-butcher Giorgio Calabrò from Visso, who produces potato sausages, ciauscolo, salami, pork loin sausage, ham, mutton salami and sausages, mutton ham. Meeting with the wine producer Natalino Crognaletti, creative craftsman from Montecarotto who will propose three of his wines to accompany a selection of salami.

www.distintisalumi.it/