This Saturday (August 22nd) we conclude our series of Summer Seminars with Salami & Soppressata. There will be samples of these classic Italian meats, along with suggestions for pairing and presentation. Talks will be held hourly from 10 AM to 2 PM. No reservations are required for this informal event. All are welcome!
Pictured: Molonari Dry Salame (top), Daniele Dry Sausage (bottom, cut), and Battistoni Calabrese Hot Salame (left w/ netting)