Gastronomy is dedicated to cheese gourmets.

Welcome to Gastronomy!

I suggest you to take an initiation to Verona "raw science" or rather "raw food" and enjoy a real symphony of tastes.

Italy without cheese, like Japan without sushi or Ukraine without lard

Salvador Dali said, “If there are not at least fifty varieties of cheese and good wine, then the country has reached the pen.”

In Italy, as many cheeses are produced as days a year, from soft, creamy, to hard and crumbly, from razor-sharp to tender creamy. Choosing a single cheese out of all this abundance is not an easy task. Why choose?! If you have a unique opportunity to enjoy the variety during the tasting!

Are you a cheese expert? Or are you beginning to give in to temptation? I think such a trip will satisfy almost everyone.

Our way with you is to the cheese cellars, where during the year about 300 different types of cheese ripen and live, in underground rooms with special microflora and microfauna, formed over many years of aging products.

You will get acquainted with its “majesty” of the territory – Monte Veronese cheese. This cheese is made, as you can guess, in the vicinity of Verona, and the area of production is legally limited, and the cheese itself in 1993 was awarded the status of a protected DOP - Denominazione di Origine Protetta. It is made from the milk of cows that graze only on mountain pastures. No preservatives, dyes, hardeners. It can be both fresh and aged, with notes of aroma of yogurt, meadow, hay, good rustic cottage cheese. Excellent combination with local wines Soave, Prosecco, Lugana.

To enjoy this territory as much as possible, you should forget about the diet, and expand acquaintance. To your "temptation" also cheeses ripened in straw, in chestnut leaves, aged in Amarone wine, in ashes ... not enough? I will continue, with ginger, with cocoa and rum, with honey, cheeses ripened in wild flowers, in the leaves of the fig tree, olive leaves, seasoned with herbs and pepper, marinated in olive oil and much, believe me, much more. These cheeses are made from fresh milk of cows, sheep and goats that graze in the forests of the foothills of the Alps and Lissinia, as well as the highest mountain on Lake Garda-Baldo.

During the cheese tasting, you will be offered to try a combination of cheese with various types of jam, honey, bridges and many other delicacies. You will learn how to properly serve cheeses to the table, how to properly collect a cheese plate, combine with wines and how to store cheeses.

Your taste buds will remember the contents of these taste experiments for a long time.

And your table can be replenished with rare cheeses that are difficult to find on sale. Cheese can be purchased directly from the manufacturer. Skin, quality and price are the best.

To get to know Italy, try it to taste!

Turn tasting into your hobby.