“Bocconcini, nodini, scamorze, trecce” and much more. How are these delicious products made?
During this learning experience, you will have the chance to understand closely the activities that characterize a farm and its adjoining dairy.
The family will tell you the story of the company and what it means to manage an activity of this type. They will explain and show you step by step how they raise cows and how milk is transformed into cheese.
Their company has a long history: in Roman times it was a mansio, a post office along the Appian Way. Today, cows of the brown alpine breed are raised here, mainly with organic forage. They produce the milk used in the adjoining dairy.
With wisdom and passion, the owners process the milk, turning it into products full of flavour and tradition, from mozzarella to the typical Apulian burrata.
During the visit, you will have the opportunity to get to know this dairy reality at first hand. You will do a complete tour of the company and visit both the cattle breeding and the dairy. By opening the doors of their company, our cheesemakers will share with you their knowledge and culture of “healthy eating”.
A small tasting of genuine high quality products, with flavours and aromas characteristic of the Apulian land, completes the offer. If you are a gourmet and fancy dairy products, you can’t miss this experience. Get to know this world and find out what is behind so much taste!