Since I was very young the “masserie” (old local farms) were our “supermarket” where to buy fresh milk, many kind of cheeses, ricotta…
Since I was very young the “masserie” (old local farms) were our “supermarket” where to buy fresh milk, many kind of cheeses, ricotta cheese, ricotta forte (a spicy and aged cheese), caciocavallo and meat. With my grandmother we chose every sunday morning a different farm in our area because of the different taste of cheese.
“It’s the grass that animal feed and the air that give to the cheese a different taste” told us my grandmother.
In this class we want to teach you how to do produce some of our typical cheeses: cacioricotta, pecorino cheese and fresh ricotta cheese, following the old methods and traditions in all phases.
In particular, from October to April the typical winter cheeses: pecorino and fresh ricotta and from May to September the typical summer cheese: the cacioricotta cheese. Despite the similar names they have a completly different procedure and final taste.
WHAT WE WILL DO
In our typical house, a 5 cones Trulli, in the charming and peaceful Valle d’Itria (Itria Valley) we will wait for the milk warming to reach the right temperature. With the same slow movements of the ancient tradition, the dough will be “caressed” and “stressed” to obtain a palatable warm and sweet cheese.
At the end we will taste our home-made fresh cheeses with other typical products in a light lunch served with fresh white or rosè wine.
Duration: 2 hours. Beginning hour: 10.00 am.
The lab-tour is in the countryside, in the center of Puglia. The territory is called "Valle d'Itria" (Itria Valley) a very particular vegetation also Unesco heritage. We share this particular vegetation with other 5 parts in the world.
In this charming atmosphere we will produce typical cheeses.
SOME HISTORY TIPS: cheese invention originates 6000 year ago. It was exclusively produced from ship's milk, considered the best one for many things: not only for milking and producing cheese but also for the realization of clothes and mattresses.
In Puglia the typical sheep called "pecora moscia" was imported from Asia. It's considered one of the best Italian sheep's race.
Local history and typical food, traditions that we will share with you for a complete experience.