Ambra di Talamello - Pit-aged cheese Fair

The so-called "Ambra di Talamello" originates from the ancient tradition of sowing cheese in the sandstone to protect it from marauders. Storing cheese in tuff pits happens once a year in August. The cheese is kept in the pits for three months until November, when it is ready to be removed, gaining a unique fragrance and excellent taste.

Thanks to this procedure, the Ambra di Talamello has become a niche product well-known not only in Italy, but also in other countries.The word ambra (amber) was chosen by the famous poet and scriptwriter Tonino Guerra, born in Santarcengelo di Romagna (Rn), due to the special colour gained after the maturing phase.

The aim of the Fair is to keep providing the gastronomic twinning and tradition of local and regional products by offering cheese tasting and sale.