We will need to leave early in the morning, but there is a good reason, the cheesemaker waits for us in order to show us the phases of the “birth” of the most famous cheese in the world! We will be able to see with our eyes the brown alpine cows in the stable, whose milk is sourced to make such a tasty cheese. With an expert cheesemaker, we visit various areas of the diary, from the boiling rooms we pass into to the “salatoio” and finally to the spectacular warehouses where thousands of cheeses are maturing. At the end of the tour, we will be able to sample this “King of Cheeses” in different maturation time and, as en exception, we can taste “His Majesty the Black” a mountain-grained cheese, covered on the outside with charcoal and beeswax, which makes the cheese soft, tasty, fragrant and more digestible. The cheese tasting is accompanied by cold cuts and local wines.
With an authentic cooking lesson, an expert chef will reveal us the secrets of making fresh green tagliatelle pasta with nettle, a kind of egg pasta typical of the Apennine gastronomic tradition. After an introduction about all the stages of processing, from nettle collection to hand made pasta dough, let’s hold the rolling pin until we pull together the dough.
Tagliatelle are ready, but we just have to dress them with the Bolognese meat sauce. We finish our lesson eating what we have prepared with some good wine and tasting an appetizer, a typical local main course, a cake and a shot of bitters.
The day is still long and full of surprises. An old watermill is waiting for us now, a seventeenth-century building built with river stones, composed of four millstones. The water, taken from the stream, is collected in a reservoir and used, by means of turbines, for the movement of the millstones. We will relive the traditions, knowledge and flavors of the farming world: from flours to desserts, we will end the visit with a tasting of the miller’s bakery products.
If you visit Italy and you don’t take part of an aperitif, you are missing one of the quintessential cultural tradition, so before leaving let’s taste a series of wines accompanied with local products. An expert enologist will be your guide in a biodynamic farm. He will allow us to stroll through a vineyard, discover its history and visit the birthplace of our wines with a short summary about wines origin and their natural vinification techniques, using Italian terracotta amphorae.