There is an incredible area in Italy, called Montefeltro, between Emilia-Romagna and Marche. In these spectacular landscapes, there is the protagonist of our story, Claudia Ridolfi, who a few years ago, left her job in the world of art and design to follow the path of her mother’s knowledge: cheese. Because the Montefeltro countryside has a long tradition of cheese made from sheep’s milk, the famous “Pecorino”. But Claudia has no fields, Claudia has no sheds or stables and she has no sheep! So how does she make cheese? Claudia concentrates her efforts on a particular art: she is a specialist in cheese aging. In the village of Mondavio, in the heart of Montefeltro, Claudia founded “Affinità Gustative” which means “Refined Flavors” according to her particular work. She takes fresh sheep’s milk cheeses made with raw, unpasteurized milk from animals that eat the grasses of the Montefeltro fields from local producers. She works with these good products. Claudia brings the Pecorino to a fantastic tuff Renaissance cellar with a unique microclimate that makes her products inimitable. Time, darkness and humidity are her allies: they are the helpers of her work.
There is an incredible area in Italy, called Montefeltro, between Emilia-Romagna and Marche. In these spectacular landscapes, there is the protagonist of our story, Claudia Ridolfi, who a few years ago, left her job in the world of art and design to follow the path of her mother’s knowledge: cheese. Because the Montefeltro countryside has a long tradition of cheese made from sheep’s milk, the famous “Pecorino”. But Claudia has no fields, Claudia has no sheds or stables and she has no sheep! So how does she make cheese? Claudia concentrates her efforts on a particular art: she is a specialist in cheese aging. In the village of Mondavio, in the heart of Montefeltro, Claudia founded “Affinità Gustative” which means “Refined Flavors” according to her particular work. She takes fresh sheep’s milk cheeses made with raw, unpasteurized milk from animals that eat the grasses of the Montefeltro fields from local producers. She works with these good products. Claudia brings the Pecorino to a fantastic tuff Renaissance cellar with a unique microclimate that makes her products inimitable. Time, darkness and humidity are her allies: they are the helpers of her work.
Davide Vignato Winery. Great volcanic wines An organic and historic wine, with a volcanic soul. This authentic wine from the town of Gambellara, produced on Davide Vignato’s vineyards, has a long and fascinating family history spanning over three generations but still has many more pages to write. On the border between Verona and Vicenza, a small, now extinct volcano, gives the terrain its profusion of black basalt rocks and mineral soils and these are echoed in the delicious and elegant wines. Continuing the journey embarked on by his grandfather Rinaldo and his father Gian Domenico, Davide started picking grapes and turning them into wine from a very young age. His dream has always been to produce wines that are a true reflection of the territory. He removed any chemical elements from the vineyard and cellar, embracing organic farming.
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Mistico Speziale
Mistico Speziale is a unique distillery of its kind, Saverio Denti had a clear vision ten years ago, to cultivate rare medicinal herbs from which to produce very high quality spirits! Over the years this vision and his passion led him to become a reference point in Europe for spirits.
