Pecorino tasting

The discovery by archaeologists of large earthenware kettles with sedimented milk molecules has shown that pecorino was already being made in Tuscany in prehistoric times. What makes pecorino unmistakable, as it once was, is the presence of a unique mix of herbs that make up the sheep's diet and that grow in spring on the pastures of the Val d'Orcia and the Crete Senesi.

It will be possible to visit a virtuous dairy with a highly selected micro production, to follow the production cycles and finally to taste the numerous qualities of pecorino according to the different consistencies and maturation.

Lingue del servizio
  • Italian
  • English
Area del servizio
  • Umbria
  • Tuscany
  • Lazio

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