habitaciones y suites
experienceThe Art of Pecorino
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.
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 type of pecorino, pasta, ricotta with marmalade, water and wine (1 bottle for 4 people)
What is not included
- transfer from/to hotel
- anything not mentioned in “what is included”
Availability Service available, from Monday to Friday (no month Jenuary and August)
Time 10.00am or 5.00pm
Time 10.00am or 5.00pm
Notes
- Please advise about any food allergy or special needs
