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Made by hand in Puglia

Mozzarella making in a family dairy

Your own mozzarella, eaten still warm.

Mozzarella making in a family dairy

In a small family dairy where mozzarella, burrata and stracciatella are made by hand with fresh local milk. A master cheesemaker guides you as you stretch and shape the curd, then breakfast or lunch with what you made.

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What's included

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Good to know

Format
Private
Duration
2 to 3 hours
Season
Early April to late October; April, May and September are recommended for the mildest temperatures
Group size
No maximum group size
Starting point
We start from wherever you stay: hotel, masseria, trulli or town

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Frequently asked questions

Do we eat the mozzarella we make?

It depends on what you prepare: when it can be eaten right away, you eat it on the spot. You also taste other dairy products.

Questions about every experience

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Better as a full day, best when we arrange your whole stay

Every experience can be booked on its own, but we recommend linking it into a full day with a private driver, or into your whole stay, arranged by us.

How we design your journey

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  1. The luminarie workshop
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    The luminarie workshop

    Apulian festival lights, built with your own hands.

    Private
  2. Handmade pasta class in Puglia
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    Handmade pasta class in Puglia

    Orecchiette, the way Apulian home cooks make them.

    Private
  3. Ceramics workshop in Grottaglie
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    Ceramics workshop in Grottaglie

    A piece of Grottaglie, made by your hands.

    Private
  4. Dry stone walls: the walk and the workshop
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    Dry stone walls: the walk and the workshop

    A walk, then your hands in the stone.

    Private

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