Food Tour: discover the best places where to taste the finest local food & wine
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Visit the Dairyman to rediscover the recipes of the Preroman peoples. Sheep and goat cheeses, fresh and dried sheep ricottas. Tasting of Pecorino cheese from Picinisco.
A beautiful experience along the route of the old sheep tracks; a walk learning about shepherds and good practices for making cheese and tending the flock.
Vegetarian
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€189.00 per guest
€94.50 per child
Where
You’ll receive the exact address after the bookingPatrizia
Cesarina from 2023Location: Atina Languages: Italian, French, English"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".