You will visit the Renaissance tuff cave where I age my raw milk pecorino cheeses, with hay, flowers, leaves, wine, bran, and pepper, inside oak barrels and terracotta jars. I will tell you my story and explain how these cheeses, recognized as agri-food products of the Marche Region, are made.

At the end of the visit, there will be a tasting of a selection of cheeses according to availability, along with wine, water, bread, jams, or fresh fruit. The experience is suitable for everyone and will take place in small groups of up to 10 people.