“Pecorino Toscano” PDO is made from whole sheep’s milk and veal rennet. The paste is subjected to cooking and breaking until curd granules form that vary in size from that of a kernel of corn for “semi-hard” paste to the size of a hazelnut for “soft”. Then it is pressed and salted before being matured [...]
Production, consumption and the culture of “Lardo di Colonnata” have always been linked to the work and life of quarrymen. In order to produce “Lardo di Colonnata” cuts from the fatty tissue from the animal’s back stretching from the occipital region to the rump and laterally to the belly are used. The principal characteristics of [...]
The secret of Lilia’s garden is Lilia herself and the way she loves it. I walked for the first time to her little rural paradise last january. By that time the garden was sleeping and other visits followed since then because I was so interested in showing in our videos the season cycle of [...]
