Laconi Chocolate and Typical Liqueurs Workshop with Tasting

Explore the art of creating chocolates in Laconi, in the Oristano area, which you can pair with a tasting of typical Sardinian liqueurs. Your hostess, Rosa, will take you through a sensory journey, immersing you in the distinctive flavors and aromas of Sardinia's herbs. You will discover the secrets, from their cultivation and harvesting to their properties, that give a unique character to chocolates and liqueurs, obtained through meticulous processing. You will have an authentic experience, enriched by ancient traditions and craftsmanship skills, collaborating within the workshop with Rosa in the creation of various types of chocolate using traditional techniques. At the end of your experience, you will take with you the chocolate prepared with your own hands, a unique souvenir of your moments spent in Laconi.

Treffpunkt

Parking is available nearby, before arriving at the entrance to the company, which is located in a narrow alley. Rosa, the guide, will welcome you and will be recognizable because she has a 'Liquori Lugas' name tag and will advise where to park the car in the vicinity of the experience site

Abholung

Alle treffen sich am Startpunkt; eine Abholung gibt es nicht.

Ticketart

Mobile or paper ticket accepted

Gruppengröße

Bis zu 10 Reisende

Durchgeführt von

Escursì

• Infants are required to sit on an adult’s lap
• Not recommended for travelers with spinal injuries
• Not recommended for pregnant travelers
• Not recommended for travelers with poor cardiovascular health
• The experience is available for those who are gluten-intolerant as all liqueurs are gluten- and lactose-free, while the chocolates are gluten-free but contain lactose as they are made from milk chocolate
• The tasting is available for participants aged 18 and over. For children and adults who have to have alcohol-free products, an artisan herbal tea with herbs and chocolates without liqueur will be served.
• The experience is active from October to May, while it is not active in the summer period because the high temperatures would not allow the chocolate to be processed.