Sapori e Saperi literally means flavor and knowledge as the founder concerned herself with combining Italy’s rich history with the unique flavors and experiences of its regions. She proceeded to contact bakers, butchers, cheesemakers and craftsman, all experts in their fields and to book them for catering tastings and private lessons. The inspiration then came to bring foodies and travelers from all over the world and show them how classic Italian Ingredients are made, from the earth to the table. Today, the courses on offer expand over a variety of tours and experiences in and around Tuscany and are all to be found on the main website.
These are local culinary tours you won’t find on any guidebook. Through these packages, you’ll get to meet local food artisans and crafts people of Tuscany, Sardinia and Emilia-Romagna. Through your booking, you’ll be able to choose between either small group tours or original day adventures. Though the theme of the tour will up to the season, it is up to the travelers to pick their own itinerary as well their own adventure, be textile or gastronomical as the goal is to get them in as close contact as possible with the local culture and the people who make it.
These artisan courses are open to both professionals and amateurs and consist of both theoretical and practical sessions with Italian experts in your area of interest. Among the courses available you’ll find an advanced salumi course; a workshop on the art and science of gelato; an introduction to theory and practice of Italian cCheese; a Truffle course and of course, a teaching lesson on mozzarella and its cousins.
One course at a glance
There is one course on offer that will teach you all about il casolare buffalo mozzarella. Throughout the course participants will get to learn about pasta filata cheeses: mozzarella and burrata. Pasta filata method is used to stretch and knead the curd before it forms into cheese and throughout the course students will have the opportunity to observe and take part in the process from start to finish. Making mozzarella is an art and the procedures behind it are a well kept secret, something which make the course all the more attractive to any cheese makers and keen amateurs wanting to make their own mozzarella. It all takes place in the space of a week and it is open for bookings in February, June and October. Adding to the experience, students will also be part of a unique tasting tour at several top mozzarella producers and an afternoon visit at the archaeological site of Paestum.
They will undoubtedly get a taste of southern hospitality at one of the many tasting lunches and cooking sessions spread daily throughout the course.
Due to the course’s popularity, participants are encouraged to extend their stay and arrange for further sightseeing and networking opportunities within the cheese industry. It is thorough course, though, designed to trace every step of the cheesemaker in the process of making mozzarella. At the end of it, you will have answered all the questions how to make the best buffalo mozzarella, the Italian way.