Hands in the milk

On the farm at Sotmaleon: Manuel Gambon teaches how to make sheep’s cheese and then, from the whey, ricotta.

On the farm at Sotmaleon: Manuel Gambon teaches how to make sheep’s cheese and then, from the whey, ricotta.

When

Saturday 7 November 2026

Time

9.30 am to about 12.30 pm

Length

about 3 hours

Where

Azienda agricola Fratelli Gambon, Tramonti di Sopra

Price

€30 per person

Participants

up to 12 people

Book the workshop

Booking continues on the official ticket office of Slow Food Condotta del Pordenonese. Payments, cancellations and refunds

The Laboratori del Gusto (Taste Workshops) of the Festa della Pitina 2026 are hands-on sessions of about three hours in a small group, twelve people at most, where you work alongside the producer: you watch, you try, you taste. This year’s theme is smoking.

The workshop takes place at the Fratelli Gambon farm, in the hamlet of Sotmaleon, Tramonti di Sopra. Manuel Gambon shares the secrets of making sheep’s cheese: the milk, the rennet, cutting the curd, moulding.

Then, from the whey that remains, sheep’s ricotta.

Once you have booked, we will tell you in good time what to bring: suitable clothing and any kitchen tools. If places are sold out you can join the waiting list: when one frees up we write to people in order of sign-up.

Who they are

Fratelli Gambon — Tramonti di Sopra

Brothers Manuel and Sandro Gambon have run La Tana delle Pitine, their small pitina workshop, since 2016; within a few months it won the “Mattia Trivelli” prize for best producer. On the family farm at Sotmaleon they also work the milk of their flock of sheep.

How to take part

Images

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Videos

• Ricotta into the baskets

  Manuel Gambon gathers the sheep’s ricotta just risen from the whey and puts it into the draining baskets (34 seconds).

• The flock at pasture

  The Gambon brothers’ sheep on the meadow, below the mountains (17 seconds).