Producers
Aida
Founded in 1930 by Antonino Giangreco as a farm initially specializing in milk production, and later in almonds and honey, the company evolved over time into a bakery with an adjacent pastry laboratory.
In 1990, A.I.D.A. di Giangreco Paolo successfully established itself not only in the local market but also on a national and international level, exporting its products to most European countries.
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Caseificio dei Nebrodi
The history of Caseificio dei Nebrodi—named after the mountain range at whose feet it lies—spans four generations of master dairy farmers from Nicosia. The surrounding environment is deeply rooted in agro-sylvo-pastoral traditions. Our products are crafted in perfect harmony with the land and its heritage, celebrating the local character while highlighting a profound connection to its culture and history.
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Caseificio dei Nebrodi
Il Cavalcatore
Located in the heart of Sicily, at the foot of the Erei and Nebrodi mountains, the dairy is the result of a long tradition passed down from father to son. In 1940, the first Pecorino cheeses were produced inside a railway gatehouse (casello ferroviario), from which the company takes its name. In 1998, the need for a new facility arose—one capable of combining modern equipment and systems with the requirement to guarantee and maintain the traditional characteristics of the cheeses.
Source:
Il cavalcatore - Caseificio in Sicilia - Enna
Paolo Forti
In 1970, Master Paolo Forti decided to produce his now-famous biscuits, thanks to the fundamental support and the precious "recipes" of his beloved Aunt. He inherited her meticulousness in choosing the freshest and most genuine ingredients, overseeing every stage of the preparation process with painstaking care. Source: Home - Biscottificio Paolo Forti
Ma.Gi.Ca
Raspanti
Pasta Fresca Raspanti was founded in Nicosia in 1982, born from Salvatore’s love for his grandmother's homemade tagliatelle and fresh pasta. Today, the pasta factory is not only involved in retail sales but also collaborates with supermarket chains, grocery stores, and the catering industry, distributing its products throughout Sicily and expanding into foreign markets.
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Terre di Chiesa
The history and flavor of “Terre di Chiesa” legumes are rooted in an ancient tradition. As far back as the year 1000, the monks living in the small church of Contrada Piano Comune cultivated these legumes. From that centuries-old history, “Terre di Chiesa” legumes are born today: products that preserve a deep bond with the land—natural, sincere, and free of artifice, just as the earth bestows them. Carrying this legacy forward is the Mulinello Farm.
Source:
Mulinello s.r.l.