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Originally from Floresta, in the Messina area, but produced in many municipalities on the slopes of the Nebrodi Mountains, our Provola dei Nebrodi DOP is one of the oldest and most popular Sicilian stretched curd cheeses, so much so that it has obtained, as a guarantee of quality, the DOP recognition from European Commission, Class 1.3 Cheeses.

It is produced exclusively from the meat of  black pigs bred in the Nebrodi Mountains. This  native breed falls into one 144 principals of Slow Food and is inserted in the archive of Quality Products from the italian Coldiretti (Italian Farmers Association).Every ham has a certificate of traceability.

The Black Nebrodi pig lives in thewild and feeds exclusively on acorns and chestnuts.

The Nero Siciliano, also called black swine of Nebrodi, is an autochthonous Sicilian breed of very ancient origin. This pig is reared under extensive or semi-extensive management mainly in the Nebrodi mountains of the Messina province in the island of Sicily. 

Cheek or "Buccularu" from the black pig, its name derived from the dialect word "buccularu" meaning check of the pig.

Goat cheese macerated in wine
Caciotta mbriaca also called Vinum or Brillo is a Girgentana goat's cheese matured and macerated in Nero d'Avola wine. A delicious organic cheese with typical Sicilian flavours.

Robiola flavored with natural herbs and spices
Girgentana goat cheeses with fresh and soft texture, obtained with lactic coagulation. During the processing phase they are flavored with aromatic herbs and natural spices. The flavor of these goat cheeses is truly singular, the sweet notes of the milk combine with the particularity of the spices, for an unmistakable harmony of flavours.

Ragusano is a stretched-curd cow’s milk cheese made on the Hyblean Plateau, where the cattle graze on rich fragrant pastures. Its origin is tied to the historic farming of the native Modicana cattle breed in the region, today at risk of extinction. Some cheesemakers, including one producer that is a member of the Slow Food Presidium, still produce it today using only the milk from Modicana cows.

The Maiorchino, pecorino cheese of high quality, began to be produced around the 1600's and still nowadays, in some commons of the province of Messina, the traditional "ruzzola" is carried out: the shepherds compete making the whole cheeses roll along the slope of the main street of the town.

A hand worked cheese that is typical of the region of Nebrodi (a mountain range in Northern Sicily). The characteristic trait of this cheese is evident by the presence of lemon "verdicello", typical of this zone of Sicily.

This cold rolled underbelly of pork meat is eaten raw. It is restricted quantities using the underbelly of free-range pigs that are bred all around the area of the Nebrodi mountains.

Cheese "Verde di Sicilia" is a semi-mature cheese, it is produced in the mountains with milk from sheep that feed on spontaneous forage essences.
After about 20 days of seasoning, it is covered in a crust of ground pistachios and is ready for consumption. Its taste is sweet and aromatic (due to the presence of pistachio), the texture is soft and slightly crumbly.

Cooked cheese, white or straw-colored, coated on the outside with ground black pepper and aged in maturing cells in straw.

Formaggio il Rosso di Sicilia is a semi-mature cheese, it is produced in the mountains with milk from sheep that feed on spontaneous forage essences. After about 60 days of maturation it is covered in a crust of ground red pepper and is ready for consumption. Sweet and aromatic and spicy (due to the presence of red pepper), the texture is soft and slightly crumbly.

Our Provola dei Nebrodi Stagionata DOP is a Sicilian cheese with spun paste which, for its quality, has obtained the DOP recognition from the European Commission, Class 1.3 Cheeses. It has its origins in Floresta, a municipality in Messina, but it is produced in many municipalities in the Nebrodi Mountains.

Matured Girgentana goat's caciotta
Exquisite mature Girgentana goat cheese, whose origins date back to the 11th century BC. One of a kind Sicilian goat cheese, obtained from the extraordinary organic goat's milk and produced in an artisanal way. Intense flavor and compact, soft consistency for an irresistible caciotta.