The plateau of Monte Poro defined by many as “a balcony overlooking the Tyrrhenian Sea and the Gulf of Gioia Tauro” is one of the most suggestive places in the province of Vibo Valentia.

The landscape is rural and at the same time bucolic, many fields of wheat and cereals, many spaces dedicated to grazing interspersed with typically mountainous areas, many chestnut groves that reach their climax in the key area and point of reference for anyone arriving in Monte Poro: the Sanctuary of the Madonna del Carmelo, a work due to the humble shepherd Friar Carmelo Falduti of Caroniti who, “after dreaming of the Madonna, wandering from town to town, with the box in his hand, the saddlebag behind him, the smile on his lips and faith in the heart “, built, with the offerings collected, the Church for the Madonna.

The essence of the plateau is the secret of one of its most representative products. Pecorino del Monte Poro contains all the flavors and aromas of the local pastures that make milk from farms a raw material with unique characteristics. The techniques of processing and seasoning respectful of tradition allow to obtain a genuine cheese that differs from other similar dairy products for some precautions adopted during the preparation process such as, for example, the custom of not heating the curd after breaking, but to proceed to an accurate manual pressing which allows to eliminate more effectively the whey residues.

The tour includes a visit to a farm: it is an excellent opportunity for those who have never tasted the giuncata, the softest ricotta that remains on the surface during the rennet: a real delicacy that must be eaten fresh, before it loses its high serum content.

Guests will take a tour of the fields where all the activities that are carried out in our company will be explained and illustrated, depending on the period, you will be able to observe the small fruit plants, the fields in which potatoes are grown in rotation, pumpkins, wheat, corn and all horticultural products.

In addition to this, it is possible to see the so-called courtyard animals, perfectly inserted in a free breeding environment and as close as possible to their attitudes.

The company will offer an interesting educational path to explain the production cycle of ricotta starting from milk and its production by sheep, goats and cows, up to a tasting of dear types of cheese to discover the nuances of flavors and of smells.

After the tasting, return to the village.