Sardinia in Spring: Sheep’s Milk, Herbs & Sun

Spring in Sardinia is pastoral and deeply tied to land. Sheep’s milk cheeses anchor the table, wild herbs appear everywhere, olive oil is used with confidence, and pasta is shaped by hand rather than machinery.

This class explores Sardinia’s restrained food culture — one that values clarity over complexity and lets ingredients speak for themselves. Expect sheep’s milk cheeses, simple accompaniments, and wines shaped by wind, salt, and sunlight.

Ancient, grounded, and quietly modern.

Each Global Spring Series class includes:

• A guided wine flight;
• Four paired small bites featuring regional cheeses, accoutrements, and familiar winter snacks;
• A rich, educational tour of the city’s culinary traditions led through immersive storytelling from our Wedgewood cheese and wine experts;
• A take-home guide that blends recipes, cultural context, and historical influences; and
• Access to limited and seasonal wine and cheese selections curated specifically for that spring destination.

Know what’s Happening Next — before everyone else does.

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