Westworld Alberta
Issue link: http://westworldmagazine.ama.ab.ca/i/245179
A 3. SaVOUR THE PECORInO In PIEnZa The renaissance-era town of pienza, between Montepulciano and Montalcino, is the destination for the salty sheep's milk cheese, pecorino. Start by visiting a dairy farm, such as podere Il Casale, an organic operation on the outskirts of town, for a tour. Then head to one of the many cheese shops lining downtown Pecorino is a hard Italian cheese made from ewe's milk. It darkens and becomes sharper with age, gaining a flaky texture. pienza's cobblestoned streets, such as remo Monaci, which pairs a huge variety of pecorinos with local honeys for tasting. The cheese darkens and hardens as it ages and comes fresco (fresh), semistagionato (semi-aged) or stagionato (aged). W Book a mouthwatering culinary adventure with AMA travel. 1-866-667-4777; AMATravel.ca/ Voyageur alessandro grussu/getty images, mattheW eisman/getty images, erika craddock/getty images, iceland tourism Italy is known for its agriturismi, or agricultural stays. The countryside is dotted with farms where visitors can overnight and help with the work. If you want to participate in harvesting local produce, time your visit: Mushrooms: June–September fresh fruit and Berries: July–August Grapes and saffron: October olives and Chestnuts: November sandra ivany/getty images, tim graham/robert harding Hands-on Harvest Enoteca di Fonterutoli, where tastings are held (quaff the deep-and-spicy Chianti Classico), and the winery's osteria di Fonterutoli restaurant, which prepares mouthwatering dishes paired with the house vino. Try the pici (thick noodles) with breadcrumbs and crunchy pork cheek, or the spicy guinea fowl, a special recipe of the Mazzei family, who own the winery. Okanagan Valley, Vernon, BC p16_25_TravellerTypes.indd 22 1.877.275.1556 www.sparklinghill.com 14-01-10 3:41 PM