Deprecated: preg_replace(): The /e modifier is deprecated, use preg_replace_callback instead in D:\siti\provolafioriglio.it\provolafioriglio.it\libraries\joomla\filter\filterinput.php on line 512

Deprecated: preg_replace(): The /e modifier is deprecated, use preg_replace_callback instead in D:\siti\provolafioriglio.it\provolafioriglio.it\libraries\joomla\filter\filterinput.php on line 514
Company
Deprecated: preg_replace(): The /e modifier is deprecated, use preg_replace_callback instead in D:\siti\provolafioriglio.it\provolafioriglio.it\libraries\joomla\filter\filterinput.php on line 512

Deprecated: preg_replace(): The /e modifier is deprecated, use preg_replace_callback instead in D:\siti\provolafioriglio.it\provolafioriglio.it\libraries\joomla\filter\filterinput.php on line 514
Company Stampa

 

The farm is located in Sicily, in the western side of Nebrodi Mountains in the area of Mistretta (ME) municipality. The area of the plots of land belonging to the company is widespread more than 110 hectares, included in the Nebrodi Natural Park protected area, inside of the SIC (Site of European Community Importance) Vallone Laccaretta  - Laghetto Quattrocchi.

The cheese factory, located in Contrada Bafì, is 5 Km away from the residential area of Mistretta.

 

Bovine, goat, sheep, black domestic pig from Nebrodi and horse are breed in the farm, using free range technique. With our milk we produce, using raw milk, historical Sicilian cheeses.

The company “A.FIORIGLIO” has reached the fifth generation and is the only one in the local area able to be compliant with the strict European regulation maintaining at the same time typicality and traditions, launching in the market his speciality named Provola dei Nebrodi (Presidio Slow Food), stretched-curd cheese, made out of cow’s raw milk from cattle grazing in the extraordinary sceneries of Nebrodi Mountains.

The mountains are natural and pristine grazing lands where a wide range of genuine Mediterranean grass-fed growing up spontaneously and bestow typical scent and flavour on the cheese. You can eat the Provola dei Nebrodi fresh, half-matured or matured (more than 4 months), the latter represents a delight for its lovers. The Provola dei Nebrodi is the only Sicilian  provola cheese to be seasoned. The Provola dei Nebrodi con il limone verdello, with a lemon inside the cheese, is a speciality of the Fioriglio farm. Always using raw milk, we produce also mix-milk pressed cheeses: the Maiorchino (Presidio Slow Food) and the Canestrato siciliano; both must be left to ripen for at least 4 months.

Ricotta whey cheese is left over from the production of cheese; it is eaten into fresh and used especially in pastry-making; the ricotta can be pressed and salted in order to be used for grating or shaving. The hard salted Ricotta (ricotta salata) is a typical ingredient of Sicilian cuisine. The ricotta infornata (ricotta put in the oven) is a speciality of the Fioriglio farm.

An old tradition is still alive in the farm: we mould by hand the cheese paste creating “sculpture cheeses” named Caci figurati (little horses, young fawns, doves, etc.), considered out and out artworks.

The business model of the company is offering a natural handmade product, using traditional techniques, though strictly respecting Italian and European regulation on protection of consumer’s interest.