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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.

On request according to availability.

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 and drinks
What is not included
  • transfer from/to hotel
  • anything not mentioned in “what is included”
Availability tour available all the year, from Monday to Friday
tour not executable in January and August
experience time 10am or 5pm
  • tour for a minimum of 2 or maximum 20 people
  • please advise about any food allergy or special needs
  • transfers can be booked on request
  • tailor-made tour on request
L'arte del pecorino

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