The cheese Molise Di Pasquo, known dairy in Agnone, ends even at Harvard University.
Continue in these days guided tours of Harvard students in dairies and in the workshops of Agnone (IS). Courses, for those enrolled in some of the most prestigious universities in the U.S., to discover the traditions and typical products of the neighboring Upper Molise and Abruzzo. From the famous Harvard and Ole Miss to learn the secrets of master cheesemakers Of Pasquo company and at the papal foundry Marinelli.
The mind is the cultural initiative Massimo Criscio, owner of the company Abruzzo Cibus, that focuses exclusively on international tourism, in collaboration with Di Fonzo Travel, bus company based in Vasto.
Abruzzo Cibus also operates the Palazzo Tour D'Eau Carunchio, nell'Alto vastest, a historic house converted into a restaurant and hotel.
“Regularly bring American tourists in Agnone. – explains Massimo Criscio – We offer them a classic tour: Of the dairy Pasquo and foundries Marinelli. In recent days we have had guests twenty-one students of Harvard University. They've got to discover the methods of production of cheese, with a tasting of the final product.
We were impressed. We visited the sites for the maturation of the new cheese, the 'cave’ built in tuff”. Meghan Shea, a student, commented: “Truly an original idea to play the ecosystem of the cave; in America these things are not done and do not even think”. A dust’ of healthy pride and Italian Molise not hurt. “After the guided tour of the papal foundry Marinelli, – continues Criscio – for lunch we returned to the Palazzo Tour d'Eau Carunchio, where we asssistito to a cooking class on pastries Abruzzo”. Brennan Vail, another student: “It’ was a fantastic experience”.