Cheese is a fundamental ingredient of Apulian cuisine, both used alone or as a base for any recipe.

Learn all the secrets of preparing mozzarella and burrata cheese with a professional cheesemaker. Without having to leave the villa, you will be able to participate in the making process using hot rennet and all the original tools. With his guide, you will learn to transform it into the famous Apulian nodini – small spheres of mozzarella cheese shaped as knots.

During this class you can fully enjoy freshly made products and taste along with the famous mozzarella and burrata cheese, the local specialty caciocavallo impiccato, that is hanged and cooked slowly over the heat of the embers.