Agritourism
Podere Sant'Anna
MONTERONI D'ARBIA
Biological farm with gastronomic and didactic offers. The gastronomic offer consists in: direct selling of typical products, guided tastings, meals in farm. The didactic offer: visit of the farm for students about the following themes or specific subjects to agree on with teachers.1)Biological agriculture and zootechny. TOPICS: land, plants, cereals and forages, animals, pasturing and feeding; sheepfold, animal welfare, milk production, lambs, wool. CARRYING OUT: visit of lands and cultivations, dwelling upon the farming operations and the state of cultivations according to the season. Visit of the sheepfold and observation of sheep to pasture. Students and teachers are accompanied by one of the farm’s owners. The visit can end at the farm centre with a tasting of different cheeses. 2) Cheese production. TOPICS: milk, cheese factory, pasteurization and cold-milk working, animal and vegetal rennet, cheese factory work, drying, seasoning. CARRYING OUT: meeting with one of the farm’s owners and illustration of the different stages of milk working. Visit of the cheese factory and seasoning rooms. Tasting of fresh and ripe cheese. 3) Cheese tasting: cheese typologies, senses, visual and olfactory exam, taste exam. Guided tasting of ricotta and fresh and seasoned pecorino cheese. Compilation of a report card. ATTENTION: The structure, differently from the others, doesn’t provide for guests’ accommodations.
Biological farm with gastronomic and didactic offers. The gastronomic offer consists in: direct selling of typical products, guided tastings, meals in farm. The didactic offer: visit of the farm for students about the following themes or specific subjects to agree on with teachers.1)Biological agriculture and zootechny. TOPICS: land, plants, cereals and forages, animals, pasturing and feeding; sheepfold, animal welfare, milk production, lambs, wool. CARRYING OUT: visit of lands and cultivations, dwelling upon the farming operations and the state of cultivations according to the season. Visit of the sheepfold and observation of sheep to pasture. Students and teachers are accompanied by one of the farm’s owners. The visit can end at the farm centre with a tasting of different cheeses. 2) Cheese production. TOPICS: milk, cheese factory, pasteurization and cold-milk working, animal and vegetal rennet, cheese factory work, drying, seasoning. CARRYING OUT: meeting with one of the farm’s owners and illustration of the different stages of milk working. Visit of the cheese factory and seasoning rooms. Tasting of fresh and ripe cheese. 3) Cheese tasting: cheese typologies, senses, visual and olfactory exam, taste exam. Guided tasting of ricotta and fresh and seasoned pecorino cheese. Compilation of a report card. ATTENTION: The structure, differently from the others, doesn’t provide for guests’ accommodations.