While the world around turns at a frantic speed, the pastors of the Madonie mountains, with ancient wisdom, produce in their hands, fine cheeses from the unmistakable taste.
The provola delle Madonie is distinguished by its yellow color, a tender pasta and a pear-shape that hides a sweet and delicate flavour. Is produced from march to June, and releasing a superb taste after three months of aging.
The pastors of the Madonie, still produce tuma, ricotta, and quagliata which will delight all tastes...even those of children!
You will discover the systems of production of the cheese, and get to know the pastors who conserve and preserve, love, and tradition.
What to bring:
The excursion includes:
guide and tasting of cheese
The excursion will start with at least 5 people.