Vastedda, pecorino but above all ricotta … do you know how to prepare it the cheeses of Menfi? Would you like to meet the massari who, after having milked the sheep of the Belice valley, are preparing to make ricotta and the pasta filata cheeses typical of this area? Here there are no intensive farming and both daily milking and shearing occur manually. The master cheesemaker will accompany us inside the farm and the stables and afterwards we will taste different tastes of Sicilian cheeses. We recommend a horse ride, but the important thing is to arrive on time for ricotta!