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Wine, Cheese and Olive Oil Degustazione

A 3-hour simultaneous tasting of locally produced olive oil, wine and cheese to be taken around the large farm-house dining table or outdoors upon the terrace (weather permitting).
Learn how the olive oil is produced and processed from the planting to the bottling. The improved techniques of conservation, protection of the plants, it’s future and the many uses in cooking within restaurants and the home.
Tips on tasting techniques will also be shared.
There are 4 varieties of extra virgin olive oil to be tasted: Blended, Single cultivation from Moraiolo, Perfumed with oranges and with lemons.
After this a similar discussion and tasting of a selection of 7 varieties of cheeses will take place.
The selection will include a mild cheese, a soft and fresh cheese, goats cheese with fig marmalade, a seasonal dairy cheese in ash, a fresh pecorino cheese with hazelnuts typical of Siena, a grana cheese with traditional balsamic vinegar, seasonal pecorino cheese with honey to finish and finally a fresh, sweet gorgonzola with a grape jelly. Following each cheese will be a wine tasting with some of the following wines: a light white wine, a structured white wine, and light red wine to finish with the tasting of the gorgonzola.
The day will pass with a reading of the theoretical explanation of the techniques of wine tasting and of the cheese and clear differentiation of their own cheese production. During the lesson and illustration the wine tasting will continue.
The lesson finishes with a dessert matched with a wine.

Our courses

Oil tasting - min 4 max 16 € 40,00 per person
Cooking demostration - min 2 max 4 € 100,00 per person - min 5 max 10 € 80,00 per person
Wine tasting - Umbrian best quality price € 25,00 per person
Wine tasting - Umbrian top selections € 50,00 per person
Cheese tasting - min. 4 max 16 - € 50,00 per person

MORE INFORMATION

Extra virgin olive oil

Fattoria Di Vibio makes available to its good customers organically produced Extra-Virgin Olive Oil, made from olives grown on our land.
This product is obtained using the traditional hand-harvesting and cold-pressing methods, which preserve all the delicate flavor and fragrance characteristic of Umbrian oils.

Typical dishes from Umbria

Starters
Selection of pâtés, sliced cured meats and cheeses with pizza, fried dumplings, and peasant-style pizzas cooked in a wood-fired oven.
First Courses : Legume soups: spelt and beans or lentils
Pappardelle in wild-boar sauce or pork ragù or hare sauce
Cheese ravioli with porcini mushroom sauce
Risotto with mushrooms, pumpkin or radicchio and smoked provola cheese.
Traditional lasagne with meat sauce or vegetables (artichokes and asparagus)
Second Courses: minestre di legumi farro e fagioli o lenticchie, pappardelle al cinghiale o al ragù di maiale o al sugo di lepre, ravioli ripieni di formaggio alla crema di funghi porcini, risotto ai funghi, alla zucca o radicchio e provola affumicata, lasagna tradizionale al ragù di carne o alle verdure (carciofi e asparagi).
Secondi Piatti: Wild boar stew with polenta
Braised guinea hen
Truffled lamb
Rabbit, fried or alla cacciatora
Mixed grill cooked over a wood fire
Sausage and broccoletti
Sides: Vegetables au gratin (zucchini, eggplant, potatoes and onions)
Peas and beans, artichokes alla romana, and zucchini and eggplant filled with tomato and mozzarella
Desserts: Tozzetti and amaretti, cream and fruit mimosa, walnut sweets and citrus ice cream.

Cooking classes, wine tasting, umbrian cheese (formato PDF) ››