Fodor's Expert Review Caseari Di Venti

This husband-and-wife team makes artisanal cheese from the rare breed sheep that graze on their fields, and also grows and collects their own saffron to make a distinctive local cheese, Piacentino Ennese, flavored with saffron and studded with black peppercorns. If you want to watch the whole cheese-making process, you will need to book several days ahead and be prepared to rise well before dawn. Otherwise, give them a ring and pop by for a morning bowl of hot ricotta curds with fresh bread. Groups of nine or more can book a lunch or an aperitif.