December 09, 2019 until December 15, 2019
In the Tuscan countryside and villages all around Italy, families with farms traditionally bought their pigs in the spring and raised them through the summer and fall. As winter arrived, so did the “norcini,” the traveling butchers who drove from town to town to make salumi.
Join us for a week of culinary exploration and celebration of these artisans and the salumi and sausages that both grace our table and made them famous.
$6 salumi boards all week
price per guest