Tasting Experience: Typical cheeses of Romagna

The cheese is the expression of the craftsmanship of the dairies, which have perfected their production techniques for centuries. To be enjoyed during the aperitif with a good glass of wine, at the end of the meal with honey and jams, can be used for the preparation of sauces, first courses, as a second course and even in desserts: Cheese is an extremely versatile food in the kitchen and lends itself to many interpretations, both sweet and savory.

DESCRIPTION:
Explanation of the techniques of breeding and production, final tasting of typical cheeses of Romagna.

TASTING 1:

• Pecorino affinato ai frutti dimenticati
• Pecorino affinato al fieno
• Cacio del Borgo affinato al finocchietto selvatico
• Cacio del Borgo affinato alle erbe spontanee di montagna
• Glass of local wine

TASTING 2:

• Squacquerone DOP
• Caciotta di Brisighella
• Stanco di Brisighella
• Caprino di Brisighella
• Pecorino di Brisighella stagionato
• Glass of local wine
• Bread
• Homemade jams

TASTING 3:

• Ricotta fresca di mucca
• Squacquerone DOP
• Caciotta di mucca
• Pecorino stagionato classico
• Pecorino affinato in barrique con foglie di castagno
• Glass of local wine
• Piadina

PERIOD: Year-round
WHERE: Ravenna and Rimini area
DURATION: 1 hours
GROUP SIZE: Minimum 6 – Maximum 20

ADDITIONAL SERVICES AVAILABLE:

• Typical lunch in local tavern
• Guided tour of nearby art cities or medieval villages

NOT INCLUDED IN THE PRICE:

• Personal insurance in case of accidental injuries
• Anything not mentioned in the “Experience includes” section
• Transportation