What else?

This is one of the "tastiest" moments of the Roman week. On Tuesday evening  we all meet at an incredible place to enjoy a light dinner with an exceptional variety of cheeses, "salumi", wines, breads, olive oils, and many other Italian local specialties. Limata is one of the most famous "formaggeria e salumeria in Rome.

Limata has been founded in 1950 and always searched for high level quality standards, personally and directly selecting producers from all regions of Italy of any kind. This is why you will have the rare opportunity to try special matchings of cheeses with sweet mustards, of delicious dried cherry tomatoes with daily produced "burrata" and many more...  

Some other examples of rare combinations: Castelmagno d'Alpeggio, even "mature", together with white water mellon sauce, the Vedeseta of the Val Taleggio with the green tomatoes chutney , the extremely rare Bagoss di Bagolino of the Val Caffaro "married" to the red onions chutney.

Why not try the salame from Felino e il "doppio cucito" from Varzi, the deer's and roe's "mocette", accompanied by delightful wines and followed by a selection of chocolats and sweet specialties

What else?

Artist's cheese

De Gust message is simple. Quality and the continual effort to better it are at the heart of their philosophy. They aim to prove to their consumers that production and technology can exist side-by-side with nature, without in any way altering, betraying or wasting it, but by bettering, respecting or even enriching it.

Hansi Baumgartner



The company, De Gust, was founded in 1995. Its main activity, carried out with professionalism and passion, is that of re-discovering, selecting ad refining small quantities of niche-market cheeses, all characterised by their high-quality, prestige and organoleptics and often difficult to get hold of, or indeed even at risk of extinction.

Their search began in Rio Pusteria, a village situated at the point where two of the most important valleys of South Tyrol meet. From here they ploughing fertile terrain in a micro-area that exactly met their principle of "field of deliciousness".





The assortment consist mainly of cheese from raw milk, or milk from Alpine pastures, be it from cows, sheep or goats.



Here you have a little selections of cheese that you will try during the two hours guided tasting that is included in Fiè allo Sciliar cooking course.

Cruscato (with bran)

With pear flour

Floral magic

Refined goat's cheese

Almkaese varieties

Stangenkaese

Husumer

Cheese made in high mountain huts in Lagrein dunkel wine