Just 15 minutes from Case Vecchie, up a windy dirt road is one of the best cheesemakers in our area. We'll spend the morning with our local shepherd as he shows us the process of making sheep's milk cheeses and fresh ricotta at his farm. Watch Filippo as he makes tuma and ricotta by hand and take a look in the aging room where he salts the primo sale and pecorino cheeses. We'll return to Case Vecchie for a cheese tasting and lunch in the cooking school.
Watch this short video on our local artisans to see a clip of the cheesemaking process. You'll have to join us to see the rest!
|VIDEO: Visiting Local Artisans
Fabrizia shares her passion for special Sicilian traditions with visits to the barrelmaker, a small-batch ricotta producer, a local grainery, dried pasta factory and a stop at the village bakery