Highlights
Quick Look
Period
March/April
Difficulty
Beginner to Advanced
Duration
7 days
Acommodation
Blue Sardine Boutique Hostel
Group Size
12 students max
Cost
2026: €29502027: €3450
Introduction
5 Days of Hands-On Training in Preservation Techniques for Fish and Seafood
This intensive course teaches you how to transform fresh fish and seafood into delicious, long-lasting products.
Over five full days, you’ll work directly with high-quality ingredients in our professional kitchen and preservation lab.
Learn to salt, cure, smoke, pickle, ferment, marinate, confit, and safely can a wide variety of seafood.
We cover the science behind preservation: pH, salt and sugar ratios, temperature control, and sterilization principles.
You’ll make gravlax, tuna “ham”, cod confit, fish rillettes, shrimp sauces, and traditional and modern seafood conserves.
Our instructors guide you through every step—from selecting ingredients to creating shelf-stable, flavor-intensified products.
This course is ideal for chefs, food producers, and artisans who want to work with fish preservation professionally or at home.
You’ll leave with a deeper understanding of seafood charcuterie and the technical skills to apply it in any setting.
Everything is included: lessons, ingredients, equipment, accommodation, meals, and transportation to the airport or train station.
What You Will Learn
Objectives
During the Course, You Will Also
Here, even meals are part of the experience—each one a reflection of the values we teach: quality, simplicity, and honest ingredients.
Who teaches this course?
Juan Penzini Granier
Academic Director
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Juan Penzini-Granier is the founder and academic director of the Artisan Culinary School. With a career spanning over 15 years, Juan is a seasoned professional with a wealth of knowledge and experience in the culinary industry. Juan’s culinary journey began with formal training in baking, which he then complemented with education as a professional cook, then turned his career towards the managerial part of the culinary business. He went on to own and manage several successful restaurants in Venezuela, where he was awarded the largest concessions system at the most prestigious country club in the city. He also had the opportunity to go back to the school where he started his career, but this time as a kitchen instructor and food and beverage cost professor. Then, seeking to expand his horizons, Juan moved to Italy to pursue an education in professional charcuterie and cheese making and ended up being the director of an international culinary school. As a teacher and instructor, Juan has trained over 500 people from more than 45 countries, instilling in them a passion for culinary artistry and a commitment to excellence. With the Artisan Culinary School, Juan aims to offer a unique and immersive culinary education experience that empowers aspiring food artisans to realize their full potential. Juan’s dedication to culinary education and his vast expertise make him an invaluable leader and mentor at the Artisan Culinary School. His vision and leadership drive the school with excellence and inspire its students to reach new heights in their culinary careers.
Alberto Angiolucci
Chef & Instructor
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Alberto Angiolucci is a Sicilian chef and the founder of Angiò – Macelleria di Mare, a pioneering seafood butchery and culinary laboratory in Catania. Trained at the Boscolo Etoile Academy and shaped by professional experiences at Shalai*, The Gun in London, Bianca Celano, Motelombroso, and especially Mudec*** under Enrico Bartolini, Alberto developed a style defined by technical rigor, creativity, and a modern Mediterranean vision.
At Angiò, he reinterprets fish through the lens of butchery, applying maturation techniques, precise cutting, and artisanal fish charcuterie methods traditionally reserved for premium meats. His work centers on sustainability, whole-fish utilization, and close collaboration with local fishermen and producers, elevating Sicilian craftsmanship while pushing contemporary cuisine forward.
Today, Angiò functions as a restaurant, research space, and creative studio recognized for its ethical approach and distinctive identity.
Alberto joins the Artisan Culinary School as an instructor for the Artisan Fish and Seafood: Charcuterie and Conserves course, sharing his expertise in fish butchery, aging, and seafood charcuterie with students from around the world.
Itinerary
Discover everything we have planned for you in our itinerary.
Day 1
Arrival Day
Check-in, orientation, and welcome dinner in Altea.
Day 2
Introduction and Confit Techniques
Start with the science of seafood preservation. Learn confit techniques for fish and seafood, including cod and olio cottura. Prepare fish rillettes.
Day 3
Salted and Cured Fish Charcuterie
Work with salt curing: cod, bottarga, mojama, gravlax, and fish sausages.
Day 4
Pickled and Fermented Fish Preparations
Make and analyze garum, sardella, shrimp stock, escabeche, and marinated anchovies. Prepare sarde in saor and similar traditional methods.
Day 5
Smoked and Canned Seafood
Explore hot and cold smoking for different fish and seafood. Learn proper techniques for canned and jarred fish, including tuna and mackerel.
Day 6
Market Visit and HACCP Review
Morning visit to a local market. In the afternoon, review HACCP planning, small production facilities, and safety protocols.
Day 7
Departure Day
Farewell breakfast and goodbyes.
Specifics
When you join us at the Artisan Culinary School, everything is designed to allow you to focus entirely on learning, creating, and enjoying the experience.
Course Fees (2025/26)
Course Fees (2027)
Inclusions
Not Included
Who is this course for?
This course is for chefs, artisans, food entrepreneurs, fermenters, and food safety professionals who want to add seafood-based conserves and charcuterie to their skills or product lines. It’s ideal for those seeking to launch small-scale production or integrate preserved fish into a restaurant or retail offering.
Did you know?
You may also be interested in the following courses
Transform into an Artisan Foods Expert through our comprehensive program, starting with an introductory week followed by specialized courses in vegetable and seafood conserves, dairy and cheese production, bread baking, pastry making, and charcuterie from France, Spain, and Italy. Perfect for those dedicated to mastering artisan food production.
