The dairy farm dates back to the first generation of dairymen who settled here in the 1700s. It is one of the best cheese production facilities in the area. Fernando, assisted by his wife and three children, and their families, uses only milk from cattle grazing on the Lattari mountains, and the zero-mile production is eco-friendly: fiordilatte, butter, smoked provolone, PDO Provolone del Monaco, and caciocavallo cheese, all from raw milk and cut by hand. The fresh ricotta is amazing.

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