Montinore Estate, home of the 2017 Maialata. All photos by the author.
Cecchini's meat horn.
Cecchini getting started with his butchery demo.
A guest captures the demo on an iPhone.
The man, the myth, the legend, Dario Cecchini.
Lunchtime 'za.
Montinore Estate owner Rudy Marchesi, Dario Cecchini, and Cathy Whims.
Guests gather around for Karl Holl's sausage demo.
Spit-roasted fegatelli fatti by Burrasca restaurant, a.k.a. pork liver in caul fat, scamerita, and pane toscano.
Zeph Shephard halves the pig head during his demo.
Shepard delegated tasks to guests for a more hands-on experience.
Chef Rick Gencarelli taught the crowd to make ravioli from scratch.
Opera singers serenaded the guests in the wine cellar.
Just a little prosciutto.
Chef Rick Gencarelli preps the night's ravioli.
Gnocchi made by guests, with pork sugo, wild cress, and Parmigiana.
The night's broccoli gets a good char.
Ned Ludd chef Jason French takes the broccoli from the wood-fire oven.
Dario and Kim perform a toast at the supper.
The final feast.