From Valchiavenna, beef brisaola: the cuts, salting, spices, drying and smoke, with Stefano Ciabarri.
From Valchiavenna, beef brisaola: the cuts, salting, spices, drying and smoke, with Stefano Ciabarri.
- When
- Saturday 7 November 2026
- Time
- 9.30 am to about 12.30 pm
- Length
- about 3 hours
- Where
- Piazza Alessandro Volta (la piazza della fontana), Tramonti di Sopra
- Price
- €30 per person
- Participants
- up to 12 people
Booking continues on the official ticket office of Slow Food Condotta del Pordenonese. Payments, cancellations and refunds
The Laboratori del Gusto (Taste Workshops) of the Festa della Pitina 2026 are hands-on sessions of about three hours in a small group, twelve people at most, where you work alongside the producer: you watch, you try, you taste. This year’s theme is smoking.
Stefano Ciabarri works in Madesimo, at 1,650 metres, where with Ma! Officina Gastronomica he makes mountain cured meats without preservatives: beef brisaola, slinzeghe and carne salada.
The workshop starts from the cuts of the leg (topside, round, eye of round) and moves on to salting, curing with spices, drying and smoking, together with the history of this mountain cured meat.
Once you have booked, we will tell you in good time what to bring: suitable clothing and any kitchen tools. If places are sold out you can join the waiting list: when one frees up we write to people in order of sign-up.
Who they are
Il Cantinone e Ma! Officina Gastronomica — Madesimo (SO)
Il Cantinone is the Masanti family’s restaurant in Madesimo: it began in 1975 as Mario Masanti’s wine bar, serving the valley’s wines and house-made cured meats, and since 1989 it has been run by chef Stefano Masanti. It has held a Michelin star since 2008 and, since 2023, a green star for sustainability too. Stefano Ciabarri is its sous-chef and, with Masanti, carries on the production of cured meats at 1,650 metres under the name Ma! Officina Gastronomica, without preservatives and partly with local meat: beef brisaola, slinzeghe, goat violini.
How to take part
€30 per person · 12 places · booking required
Book · payment by Satispay, card or PayPal
Images
Other Festival workshops events
- Hands in the milk — Saturday 7 November 2026
- Let’s light up the North — Saturday 7 November 2026
- Let’s make Pitina PGI — Saturday 7 November 2026
- Let’s make mortandela — Sunday 8 November 2026
- Let’s make smoked sausage — Sunday 8 November 2026