Fattoria Giambrone

Cammarata, a small municipality in the Agrigento area, is the production center where the Giambrone family business, specialized in the production of numerous soft and stretched cheeses, is based: starting from the milk of Bruna breed cows, the dairy of the Farm artisanally produces ricotta, yogurt, cheese creams, as well as the famous Tomello and Fior di Pepe, while cultivating fruits and vegetables on 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 rebuild a solid and genuine connection with the ancient Sicilian traditions related to cheesemaking (and beyond). The most famous among these is undoubtedly the creation of ainuzzi, cheeses shaped like little horses, deer, fawns, or goats, originally designed to be distributed to the faithful during religious festivals: wonders to look at and taste, that even Licia Colò enjoyed!

An Overview of Giambrone Products

The cheeses we offer are an exclusive of the Farm, which has perfected its special recipes over time: directly from the Sicani Mountains, we have the spicy fior di peperoncino, with a thin rind covered with an equally thin layer of fiery red chili; truffle cheese, rich in flakes of tuber aestivum to enjoy with a good wine; caciotte, caciocavallo, tomino, and burrata, or the classic Tomello, available in shapes of 300g or 1kg, perfect for fondue.

Worthy of mention are also the smoked panuzzu, the canestrati with pistachio, chili, or black pepper, flavored thanks to the garden of flavors cultivated directly on the farm. Also from the Farm is the pepper sprinkled on the rind of the Fior di Pepe, which is recommended to serve to your guests during a delightful apericena.

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

Founded in the 1950s, the Giambrone Farm has almost seventy years of work behind it, during which it has deepened the knowledge of the production methods used to create dairy products from raw, freshly milked milk. Everything begins with the correct breeding of dairy cows, carried out with the utmost respect for the animals: they are fed with local hay (grown on the 20 hectares of company land dedicated to fodder) and carefully safeguarded in their well-being.

As Marco Giambrone emphasizes, “Breeding occurs in a free-stall system, with many months of grazing; the feed for the cows is completely made by us to keep control over the nutritional principles we provide to the cows and indirectly to the consumer, who will find its goodness in the cheese.”

We invite you to tasting, suggesting you start with the products listed below!