Visit to Master Cheesemaker with cheeses of antiquity

"My cuisine is typical of the Ciociaria area with all the specialties of controlled and protected origin that you can find only in this area: from the cannellino di Atina which is a very tender white bean, excellent with hand-made maltagliata pasta with water and flour pecorino cheese and fresh local ricotta that we call "ditaline"; from Pontecorvo peppers to marzoline goat cheese with aromatic herbs. I often cook traditional soups with vegetables from the garden and stale bread, I prepare focaccia and many baked desserts characterized by that delicious "wood flavour" which never hurts. Being a sommelier, I also like to combine Cabernet and Cesanese wines, Passerina and biodynamic wines from native vines with the various dishes. Ultimately, my past restaurant experience predisposed me to the pursuit of quality and hospitality".