The legend is said that it was the Omo Selvatico (wild man) who lived in the homonymous Tana on the slopes of the Mount Pania who taught shepherds how to make cheese, butter and ricotta.
Even today the cheesemakers continue to fascinate us, for their care, skill, experience, and pride in their profession.
The visit of a dairy to attend the different stages of processing must be agreed and implies to wake up at dawn, because the working day starts very early.
The shop next to the dairy remains open all day and it is possible to book tastings.
Book your tasting: