You don’t need to go to Italy to get your hands on some jealously guarded Italian family salami recipes – you can get them right here at this workshop just outside Melbourne!
Where: Toolern Vale, Daylesford/Macedon
Passionate chef, presenter and mentor Matteo Toffano earned some serious stripes working at three-starred Michelin restaurant Le Calandre with renowned chef Massimiliano Alajmo. He’s also been a finalist in a number of international culinary competitions, including the Uniliver Chef of the Year 2017 and 2018, and the prestigious San Pellegrino Chef of the Year 2018 (Pacific). He’s recently finished a six-year stint as chef de cuisine at Melbourne stalwart, Grossi Florentino Upstairs, and is now sharing his knowledge and passion for Italian cuisine and Australian produce through workshops and long table experiences at The Mantle in Toolern Vale.
Salami making is a whole-of-family affair in Italy, where family recipes are passed down over the generations – just like Italian sausage making. In this workshop Matteo will share some of his own recipes, and give you all the instruction you need to make your own salami at home. You’ll learn how to choose the right meat, and which salts and herbs will make your salami even tastier! Enjoy a glass or two of wine along the way – just as you would if you were making salami in Italy.
The fruits of your labour
While enjoying a few glasses of local Daylesford-Macedon regional wines, you’ll learn how to make fennel salami, red wine salami, and black peppercorn salami. You’ll also take some salami home with you to enjoy later.
The kit required
Nothing, everything is provided for you – including an apron and the recipes to take home.