NOTE: THIS EVENT IS NOW FULL

We’re kicking off the year with the first monthly event of 2026, in our new Fino Foods Deep Dive Series.

An in-depth tasting and discussion dedicated to the world of cured hams from Italy and Spain.

A very rare opportunity to taste through 8 major varieties in one place.

Prosciutto di Parma & San Daniele, Cullata, Jamon Iberico de Cebo, Jamon Serrano, Jamon Curado, Paleta Iberico de Bellota and Jamon Iberico de Bellota.

This intimate, in-person session is for anyone keen to truly nerd out: explore styles, regions, flavours and techniques, while learning how to select, slice and savour every bite. Expect plenty of tasting, thoughtful conversation and expert insight from Michael Dalton and Joaquin Ponce Rodriguez.

Come curious. Come hungry.

A deep dive into Italian & Spanish vegetable conservas— celebrating simple produce transformed into bold, hero-worthy dishes.

Deep Dive Vol. 2 : Vegetable Conservas

Join Fino Foods for an immersive tasting, exploring the rich tradition of vegetable Conservas from Italy and Spain — where simplicity, seasonality and craftsmanship transform humble produce into something extraordinary.

From silky Piquillo peppers, a variety of artichokes, eggplant, tomatoes, tender legumes at their peak, this deep dive celebrates the time-honoured techniques that elevate vegetables from side dish to centre stage. Gildas are so hot right now so it would be amiss of us not to also showcase the mighty Guindilla.

Discover how a simple vegetable — thoughtfully grown, carefully preserved and confidently plated — can become the hero of the dish.

Expect tastings, pairing ideas, menu inspiration and practical ways to bring bold, authentic flavour with little prep time.

A deep dive into Italian & Spanish vegetable conservas— celebrating simple produce transformed into bold, hero-worthy dishes.

Deep Dive Vol. 2 : Vegetable Conservas

Join Fino Foods for an immersive tasting, exploring the rich tradition of vegetable Conservas from Italy and Spain — where simplicity, seasonality and craftsmanship transform humble produce into something extraordinary.

From silky Piquillo peppers, a variety of artichokes, eggplant, tomatoes, tender legumes at their peak, this deep dive celebrates the time-honoured techniques that elevate vegetables from side dish to centre stage. Gildas are so hot right now so it would be amiss of us not to also showcase the mighty Guindilla.

Discover how a simple vegetable — thoughtfully grown, carefully preserved and confidently plated — can become the hero of the dish.

Expect tastings, pairing ideas, menu inspiration and practical ways to bring bold, authentic flavour with little prep time.