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experienceThe Pecorino: From Kitchen to Table

The traditional method of production and aging of Pecorino

Lapo and Ilaria teach the traditional method of production and aging of Pecorino. Typically, Tuscan cheese is produced from sheep milk. We don’t pasteurize our milk and therefore, this cheese is a raw milk cheese. It is a unique and different experience.

Where Cortona
Participants minimum 2 and maximum 20 people
Duration 3 hours
What is included
  • cheese making class (raviggiolo, pecorino e ricotta)
  • visit to the sheep
  • apron
  • book on Pecorino
  • certificate of attendance
  • lunch or dinner with bruschetta, raviggiolo, 3 types of pecorino, pasta, ricotta with marmalade
  • water and wine (1 bottle for 4 people)
What is not included
  • anything not specified under the heading “Services included”
Notes
  • The following cancellation conditions apply: 50% no refound; from 07 to 01 days before the service: 100% of the experience price; no-show: 100%

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