03/12/2026
From whole cuts of pork to handcrafted soppressata. 🇮🇹
On March 8 at Culinarium, Chef Luciano Schipano led a hands-on Soppressata Making Class, guiding participants through the traditional process step by step. From selecting the meat and preparing the seasoning blend, to grinding, mixing, stuffing, and tying each salumi by hand.
Guests learned the craft behind one of Southern Italy’s most iconic cured meats and experienced the artistry, technique, and patience that goes into authentic Italian salumi making.
A day dedicated to tradition, craftsmanship, and sharing knowledge around the table.
Discover all upcoming classes at culinarium.to
📍 Culinarium, Toronto
👨🍳 With Chef Luciano Schipano
