Fattoria Giambrone

Cammarata, a small town in Agrigento, is the production center where the Giambrone family's company is based, specialized in the production of numerous soft and filata cheeses: starting from the milk of brown cattle, the Fattoria's cheese factory produces handmade ricotta, yogurt, cream cheese, as well as the famous Tomello and Fior di Pepe, growing fruit and vegetables in the 30 hectares of fertile land available to the company.

Located near the Platani river, the Farm is also an educational place where adults and children can reconstruct a solid and genuine bond with ancient Sicilian traditions linked to the art of cheese making (and not only). The most famous of these is undoubtedly the creation of ainuzzi, caci molded in the shape of horses, deer, fallow deer or goats, originally designed to be distributed to the faithful on the occasion of religious holidays: wonders to look at and to taste, which Licia Colò also liked!

An in-depth look at Giambrone products

The cheeses we offer you are exclusive to the Fattoria, which has perfected its special recipes over time: directly from the Sicani Mountains, this is how the spicy chili flower is born, with a thin crust covered with an equally thin layer of chilli pepper with a characteristic flame red color; truffle cheese, rich in tuber aestivum flakes to be enjoyed with good wine; caciotte, caciocavallo cheese, tomino and burrata, or even the classic Tomello, available in 300g or 1kg forms, perfect for fondues

.

Also worthy of mention are the smoked panuzzu, the pistachio, chilli or black pepper canestrati, flavored thanks to the vegetable garden of flavors cultivated directly on the farm. Also from the Farm is the pepper sprinkled on the crust of Fior di Pepe, which we recommend serving to your diners on the occasion of

a delicious aperitif.

Time, dedication and experience: the fundamental ingredients for the best cheese

Founded in the 1950s, Fattoria Giambrone has almost seventy years of work behind it in which it has deepened its knowledge of the production methods used to make dairy products from raw, freshly milked milk. It all starts with the correct breeding of dairy cows, carried out with the utmost respect for the animals: the latter are fed with local hay (cultivated on 20 hectares of farm land dedicated to forage) and carefully safeguarded in their

well-being.

As Marco Giambrone points out, “The breeding takes place in free housing, with many months of pasture feeding; the feed for the cows is made completely by us, with the aim of keeping under control the nutrients we provide to the cows and indirectly to the consumer, who will find their

goodness in the cheese.”

We therefore invite you to &' taste, suggesting that you start with the products listed below!