Cut & Share presents a series of master class events to raise awareness about the excellence of Tuscany, Pecorino Toscano DOP, and Prosciutto Toscano DOP in the markets of the United States and Canada. The first appointment is on May 5th in Toronto, at The George Brown College Chefs’ House with Chef Roberto Fracchioni, followed, on May 12th, by the one at the Community College in Vancouver, with Chef Pino Posteraro. The master class on June 9th is in New York, at Di Palo Fine Foods on Mott Street.