Charcutaria Tonini (Charcuterie Tonini)
The visitor is welcomed by Chef Charcuterie Tonini in his home, with all the structure that a good artisanal charcuterie has.
In this experience, it is possible to understand the whole process and complexity of the charcuterie and receive guidance for a delightful degustation including matured sausages, cheeses, jellies, breads and other wonderful products made by the local production.
The self-taught Charcuterie, also a professor of nutrition and gastronomy, started producing charcuterie and developing products as a hobby. Currently, he has developed 18 products, among them the copa, the raw ham, the rolled pancetta, and, still, the exclusive matured beef tongue, pork ham, lamb ham, and catitu ham, among many other gastronomic gems.
In the experience, the chef presents wonderful dishes made with his own production, and, in the menu, uses the charcuterie in all the meals. His gastronomic history is told by the chef on his wonderful veranda, while the visitor tastes the products created by him and enjoys the sounds of nature.
How to Arrive :
Experience:
The five senses of charcuterie
In 2017, the Charcuterie Chef idealized, projected and accomplished the construction of the first container charcuterie in Brazil. In the experience, he presents part of the process that he started to develop in 2014 with the matured copa. The degustation occurs inside a wonderful environment, and it is possible to taste part of the 18 fabricated products by the chef, some of them exclusive of his charcuterie, including several tourist and experiences activities proposals.
The visitor is received by the Charcuterie Chef Tonini at his home, with all the structure that a good artisanal charcuterie has. In this experience, it is possible to understand the whole process and complexity of the charcuterie and receive guidance for a delightful degustation including matured sausages, cheeses, jellies, breads and other wonderful products made by the local production.
The self-taught Charcuterie, also a professor of nutrition and gastronomy, started producing charcuterie and developing products as a hobby. Currently, he has developed 18 products, among them the copa, the raw ham, the rolled pancetta, and, still, the exclusive matured beef tongue, pork ham, lamb ham, and catitu ham, among many other gastronomic gems.
In the experience, the chef presents wonderful dishes made with his own production, and, in the menu, uses the charcuterie in all the meals. His gastronomic history is told by the chef on his wonderful veranda, while the visitor tastes the products created by him and enjoys the sounds of nature.
Workshop Tropeiro Root
The visitor prepares, alongside with the Charcuterie Chef, in his charming house, one of the icons of Minas Gerais’ cuisine: the feijão-tropeiro (trotter beans). Throughout the workshop the Chef continues explaining and bringing the elements of charcuterie that make up the dish and all the millennial history of charcuterie worldwide and how the charcuterie came to Minas Gerais through the Portuguese and the muleteers. At the end, the visitor and chef finalize and serve the dish together with the guests. An experience of being the Chef for a day.
The visitor is received by the Charcuterie Chef Tonini at his home, with all the structure that a good artisanal charcuterie has. In this experience, it is possible to understand the whole process and complexity of the charcuterie and receive guidance for a delightful degustation including matured sausages, cheeses, jellies, breads and other wonderful products made by the local production.
The self-taught Charcuterie, also a professor of nutrition and gastronomy, started producing charcuterie and developing products as a hobby. Currently, he has developed 18 products, among them the copa, the raw ham, the rolled pancetta, and, still, the exclusive matured beef tongue, pork ham, lamb ham, and catitu ham, among many other gastronomic gems.
In the experience, the chef presents wonderful dishes made with his own production, and, in the menu, uses the charcuterie in all the meals. His gastronomic history is told by the chef on his wonderful veranda, while the visitor tastes the products created by him and enjoys the sounds of nature
