Rachele Petrucci joins us from the Monte Oppio valley in the heart of the Pistoia Mountains. She took over her grandmother’s farm and for the past five years has been raising goats and sheep, now totaling over 200 animals. She shares her unique experience producing everything from ricotta to blue cheeses, all made from goat and sheep milk. She will present fresh cheeses, primo sale, semi-aged cheeses, “asserbo” pecorino, abbucciato, aged goat cheeses, and finally the fantastic goat blue cheese. (Pistoia Mountain Pecorino is a Slow Food Presidia.)
With: Rachele Petrucci
Participation fee: €20.00/15.00 for members of Slow Food, ONAF, SKV, HGV, TV
Simultaneous interpretation provided – easy to understand also for amateurs.
Duration: approx. 45 minutes
Registration & information: Karin Huber, laboratorio@kaesefestival.com / tel. +39 335 7036533 or online at ahrntal.com