ETNA'S KNOWLEDGE AND NATURE

HISTORY

Surrounded by the breathtaking landscape of the Alcantara river valley, at the foot of the Etna volcano, the Alcantara Formaggi company was built. For the past four generations, the Camuglia family has had the goal of protecting the uniqueness of their products, by carefully studying the traditions of the historic Sicilian cheeses. Today, Salvatore Camuglia and his son Giuseppe have given a new life to the business with the commitment to spread the culture of an ancient knowledge.

NATURE

The landscape, pastures for cows and sheep are free-range, is the backdrop for this ancient knowledge, which the Camuglia family has passed on for generations, giving their products a unique value.

THE RAW MATERIALS

The Alcantara Formaggi products are created by processing raw milk, unlike industrially produced cheeses that use pasteurization. The raw milk is processed and milked daily, therefore, it’s always fresh and carefully monitored. Alcantara Formaggi only uses Sicilian milk from pasture animals.

THE PROCESSING TECHNIQUES

The artisanal processing techniques contribute to preserving the unique organoleptic properties, a full flavor enhanced in the different provolone varieties, such as lemon flavored, red pepper, pistachio, and the cheeses dipped in wine must, giving them a unique and intense flavor.