Residents engaged in the production of dairy in San Patrignano, learn the techniques of craftsmanship and the cheese maturing process without the use of additives or preservatives. In this sector, residents learn different ways of processing cows, sheep and goats milk. Residents are involved in the production, experimentation and techniques with fresh cheeses, such as Ricotta and Caciotta, or more matured cheeses like the great range of Pecorino. Using the old traditions of working in barrels with grape skin, hay and/or chestnut leaves.
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