Lazio
Destination
2 hours
Duration
Ita-Eng
Language
1+
People

Cheeses from the Roman countryside

An opportunity to get to know and taste the traditional cheese from the Roman countryside. Visit the farm with cheese factory in Trevignano Romano, in the splendid setting of Lake Bracciano, a stone’s throw from Rome.


What you’ll do

  • Visit the farm with cheese factory in Trevignano Romano near Rome
  • Taste the cheeses from Lazio, paired with the fine wines of Lake Bracciano

Price per person: € 45


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What to expect

We will welcome you to the dairy to discover the traditional cheese from the Roman countryside.

We will take you on an informative tour of the farm where we produce local cheeses: you will walk around our farm to get to know the animals we breed, and then arrive at the dairy where we will explain the techniques used to create our cheeses from the Roman countryside.

The food tour will begin with an explanation of the various processes involved in making Lazio cheese and ricotta. We will then move on and taste our delicious products, such as Roman ricotta, caciotta al pepe, caciotta al mosto, Roman Countryside Caciofiore (Slow Food Presidium), incastagnato and many other Roman cheeses. In particular, you will discover that caciofiore can be considered a kind of ancestor of Pecorino Romano. It is a cheese made by soaking raw sheep’s milk in vegetable rennet made from artichoke or wild thistle flowers. The use of wild thistle has been a widespread cheese-making practice since Roman times.

We will conclude the food experience tasting our cheeses from the Roman countryside, paired with the fine wines of Lake Bracciano.

Where Trevignano Romano, Rome – 50 min from Rome
When From Monday to Saturday – duration 2 hours
Start time Flexible start time by agreement with the Expert
Information important
  • We suggest that you wear comfortable clothing
  • The experience is suspended every year from the beginning of June to mid-September
What’s included
Farm tour
Dairy tour
Cheese tasting
Wine tasting
What’s not included
Transport

Price per person: € 45

Italia Delight allows you to book tailor-made food and wine experiences and foodie holidays with top Italian Food Experts.


The Food Expert:

The winery was founded in 1974 in Trevignano Romano, a few kilometres from Rome. With passion and dedication, our family takes care of the vineyards, which extend over the gentle and sunny slopes overlooking Lake Bracciano.
Another excellence of the territory around Lake Bracciano is the production of delicious sheep milk cheeses such as Roman ricotta and Roman countryside caciofiore (Slow Food Presidium), that you will taste paired with our wines.


Cancellation policy: all bookings for this food experience to discover Roman Countryside Caciofiore can be cancelled within 3 days from the start date of the experience. Read the Terms and Conditions.

The winery was founded in 1974 in Trevignano Romano, a few kilometres from Rome.
With passion and dedication, our family takes care of the vineyards, which extend over the gentle and sunny slopes overlooking Lake Bracciano.

We grow native grapevines such as Trebbiano, Greco, Malvasia, Sangiovese, Montepulciano and Cesanese, among the last vines that will soon be available. We have also started growing international grapevines such as Merlot and Syrah for red wines, but also Sauvignon, Chardonnay and Viognier for white wines, obtaining excellent results from the hilly and volcanic soils on which the vineyards stand.

Since 2009, our family has also dedicated itself to the production of extra virgin olive oil, with a delicate taste and the typical aroma of the local variety. Last but not least, we have created a shop with regional food delicacies inside the winery.

Another excellence of the territory around Lake Bracciano is the production of delicious sheep milk cheeses such as Roman ricotta and Roman countryside caciofiore (Slow Food Presidium), that you will taste paired with our wines.

Roman Countryside Caciofiore

Caciofiore can be considered as a kind of ancestor of Pecorino Romano, made by adding vegetable rennet obtained from the flowers of globe artichokes or cardoons to the raw sheep’s milk.The use of vegetable rennet has been a common cheese making practice since Ancient Roman times.

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