Farm Classes

We are now offering a variety of classes on the farm. Our current lineup includes learning skills in butchering, making pasta and more. Dates are set by request only.

Butchering classes are offered only to people purchasing a half or full pig and they are held at our meat processing facility in Middlebury on the week-ends.

To purchase tickets to any of our current classes, please visit our store or contact ale directly alerellini@gmail.com.
Butchering - Pork. - ONLY FOR PEOPLE PURCHASING HALF OR A FULL PIG 
Alessandra will break down half a carcass, talk about the different cuts and the different ways that Italian and US butcher break down pork. We will talk about how to cook the different cuts, techniques to break down the whole hog and how to prepare some insaccati (in the US called charcuterie). No experience needed. Come with a notebook and a hat (and a sweater). reservations can be placed by email (alerellini@gmail.com). Please know that you need to be healthy (no flu, common cold or viruses) to participate in the class.
Cucinando - Learn to prepare traditional Italian dishes while practicing your italian   $35
This event is held at the farm and is ideal for people that want to be exposed to the Italian language and/or want to practice their italian and also love food. We will make tagliatelle while chatting and then we will sit down and enjoy our product. Put together a group of 4+ people and call us to set up a date for the event.

Pasta Clinic - By request only
​$40 one class or $90 for 3 classes

Put together a group of 6+ people and we can organize a pasta class (or a series of classes) at the farm. You will learn the art of making your own pasta. We can organize 3 separate classes or combine all the topics into one course - as you prefer. We can cover the basics of making egg dough and semolina dough for pasta. Then we will learn the basic egg-based pasta such as tagliatelle and move to hand shaped semolina pasta, such as strascinati, orecchiette, strozzapreti etc. Finally we will dive into stuffed pasta, including ravioli, cappelletti, borsette, curjones and more. The classes are designed to be taken as a trio but you can choose to take only 1.