Maialata 2020 has been postponed

Dear friends and fans of Dario,

Out of an abundance of caution, regard to travel restrictions, and with much disappointment, we are announcing a postponement of this month’s scheduled Maialata: Festival of the Pig with Dario Cecchini at Montinore Estate. The uncertainty and concerns surrounding COVID-19 have forced our hand. The health and safety of attendees and staff at these events are our top priorities.

We are greatly saddened to not have the Butcher of Panzano joining us on March 22, but know that we are actively exploring new dates to reschedule. The Maialata is an enormously complex operation and we are working with our friends and partners to reschedule as quickly as possible. We expect to have a new date chosen very soon.

Purchased ticket(s) will be automatically transferred to the newly scheduled Maialata date, and we’ll be reaching out directly to confirm that the new date works for all ticket holders. Should you have additional concerns regarding ticketing, refunds, or any matter related to Maialata, please email events@nostrana.com.

We look forward to sharing the details of our rescheduled gatherings as soon as they’re confirmed.

With warmest regards,

Natalia Toral, Events Coordinator — on behalf of Cathy Whims, Dario Cecchini, and everyone in the Maialata family

 

2020 Maialata with Dario Cecchini

 

WHAT IS MAIALATA?

An age-old celebration of the pig; Maialata is a workday and feast steeped in ancient Italian traditions in accordance with folklore and biodynamic practices.

In the small mountain towns of Northern Italy, winter months afford the natural refrigeration necessary to process an entire animal into sausages, salumi, prosciutti and ragù that will feed a family for the year to come. This process of butchering, salting and preserving animals is no small task. So, rural communities would come together in a central town and work all day to prepare their pigs with each others’ help. Later that night, the group would celebrate the successful day with a feast of the bounty and pay respect to the animals that provide their nourishment.

Cathy Whims and Rudy Marchesi, along with a little help from Dario Cecchini, have recreated this experience at the Oregon Maialata recurring for nearly a decade. The event welcomes over 100 attendees - including chefs, butchers, historians, friends and enthusiasts - to gather in the chilly winery and farm lands of Montinore Estate to learn butchery and cookery from each other.

In the morning, Dario Cecchini leads a porchetta butchery demonstration with the drama and individuality that only a world-famous personality like his can offer. Then, we all join together for an extraordinary lunch by The Nightwood Society made of unlimited meats, cheeses, vegetables, dips, spreads, pickles and the world-famous Nostrana salad.

Montinore Estate wine and Caffé Umbria coffee flow freely all day, as we make our way to hands-on workshops, and eventually into the cellar to dine in convivial fashion on the meats and sauces made during the day.

We hope you will join us for this long day of learning and bonding

At the end of the day, sit together for unforgettable multi-course subterranean dinner in the wine cellar with masterfully prepared food from the day's production, presented by Cathy Whims’ team of chefs including Paolo Calamai of Burrasca, Rick Gencarelli of Grassa/Lardo, Rob Roy of Nostrana, Eric Bartle of Abbey Road Farm, and Sarah Schneider of The Nightwood Society. Dinner will be paired with yet more Montinore Estate wine.

The Oregon Maialata is Sunday, March 22

 
 
 
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John+Valls

Whole Animal Butchery

LEAD BY DARIO CECCHINI

Maialata kicks off every year with the basic breakdown of an adult hog into a Tuscan-style porchetta.  Through his own colorful and dramatic way, Dario will us the 90 minute demonstration, to share his ethos and methodology for being a carnivore, a butcher and an advocate for the animals we eat.

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Workshops

learn from the best in oregon

A week before the event, all ticketed attendees will sign up for one workshop of their choice to learn hands-on methods of sausage making, primal butchery, pasta, and salt preserving from some of Oregon’s most well-known chefs talents.

 
John Valls Maialata

Farm Lunch

by the nightwood society

After the whole hog butchery demonstration, guests gather in the winery to enjoy a rich bounty of farm fresh foods prepared and beautifully displayed by The Nightwood Society alongside Montinore Estate wines.  A perfect fuel for the workshops that follow. 

Cheryl Juetten Photography

Cellar Dinner

the bounty of the day's labor

It all comes down to this. The hog has been lovingly butchered and cured, the pasta rolled, and the ragu simmered. Then, we uncork more wine and gather together in the cellar to enjoy the day's production together, during an unforgettable multi-course dinner. 

Our full day looks like this:

 

12:00-12:30pm
WELCOME

Arrive at Montinore Estate for fresh coffee in the Tasting Room, along with burro del Chianti from served by Cathy Whims.

12:30pm
WINE TASTING

Welcome to the winery for wine and be seated for the butchery demonstration.

12:45pm
BUTCHERY DEMONSTRATION WITH DARIO CECCHINI

During a 90 minute demonstration, Dario will use his theatrical personality and talents as an 8th generation butcher to share his ethos and methodology for being a carnivore, a butcher and an advocate for the animals we eat.

2:00pm - 2:45pm  
BEAUTIFUL FARM LUNCH

 by The Nightwood Society

3:00pm - 4:30pm
HANDS-ON WORKSHOPS

Break out into 90-minute workshops, in which you previously enrolled, and learn how to make sausage, stuffed pasta, ragù, and other exciting Italian specialties

4:30pm - 5:30pm
MARKETPLACE

Makers, chefs, butchers and purveyors will sell their products. Coffee, wine and water will be available for all to enjoy either before they trek home, or heading into the cellar for dinner.

5:30pm - 7:30pm
CELLAR DINNER
The day's work presented in a multi-course dinner in the underground cellar,
paired with Montinore Estate wine.
(menu below)

 

 

2020 Maialata Cellar Dinner Menu

 

Antipasti DI Panzano

tono del chianti • sopressata di Medici • chicharrones
Nostrana breads & Real Good Food olive oil
Charcuterie by Rob Roy of Nostrana

PRIMI

Zuppa Imperialle
by Cathy Whims

PASTA

Sugo all'amatriciana
by Rick Gencarelli of Grassa

piattO di carne misti

Porchetta
by Rob Roy of Nostrana in the style of Dario Cecchini

Pork ribs in Tuscan BBQ sauce
by Paolo Calamai of Burrasca

Italian Pork Sausage
by Sarah Schneider of The Nightwood Society

Insalata Mista
because we had to include something green!


DOLCE

Affogato
gelato by Sandro Paolini of Pinolo Gelato
espresso by Caffé Umbria

This menu is subject to change, and usually does based on seasonality,
availability and limited access to the preferred high quality ingredients.
A printed menu will be presented to you at the dinner (and Dario can sign it)!

 
 
 

“Carne!”
-Dario Cecchini

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Montinore Estate Vineyards

 

Established in 1982, Montinore Estate is the second largest estate producer of wines made from Biodynamic® grapes in the country. With a 200-acre Demeter Certified Biodynamic® and Stellar Certified Organic vineyard located in north Willamette Valley in Oregon, we focus on producing superior Pinot Noirs, cool climate whites, and fascinating Italian varietals.

Montinore Estate is 30 miles from Portland's city center. 

 
 
 
Maialata Family