Food and wine tourism – Tasting 3BTUR 22/23

Tasting is the main element in enogastronomic tourism. It is the sensorial evaluation of food, in other words the analysis of the features of a substance which can be sensed and judged by our sensory organs like smell, taste, the consistency and appearance.
Moreover every part of a dish in tasting should combine perfectly with the others without any prevailing element. The latter is very important as it allows to establish a given product through qualitative examination the index of pleasantness.
Our tasting took place at the end of the visit of the company “Carozzi” where they presented us different types of homemade cheeses combined with honey and followed by a little amount of polenta taragna made by them.

For those who don’t enjoy dairy products various cold cuts with fresh bread will be offered.