Pecorino is considered the emblem of sardinian cheese production, but have you ever seen it born? Do you know the stages of production and conservation? The times of seasoning? After this workshop you will know what to bring to your table. Not only that, you can also say that you have produced the pecorino with your own hands, led by an expert who realizes it with all the care and wisdom of tradition.
After work, as usual, a nice aperitif with farm products.