Caseificio Ferranti D.&C.

Az. Agricola Zootecnica Ferranti D.&C.

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White Caciotta 700 gr

7.70 *
In stock
Delivery period: 9-10 working days

Semi-Matured Caciocavallo Cheese 1 kg

11.80 *
In stock
Delivery period: 9-10 working days

Smoked Caciotta700 gr

7.70 *
In stock
Delivery period: 4-9 working days

Sicilian Pecorino DOP Ferranti 6 kg

Currently unavailable

94.60 *
Price 99.60 €
You save 5 %

Matured Caciocavallo Cheese 6 kg

75.80 *
Price 79.80 €
You save 5 %

Sicilian Pecorino DOP Ferranti 1 kg

Currently unavailable

16.60 *

Provoletta 600 g

6.60 *
In stock
Delivery period: 4-9 working days

Semi-Matured Caciocavallo Cheese 6 kg

67.20 *
Price 70.80 €
You save 5 %
In stock
Delivery period: 9-10 working days
Prices incl. VAT




Azienda Agricola Zootecnica Ferranti

di Ferranti Domenico & C. snc

Santo Stefano Quisquina (AG)


The company


The farm is located in the heart of Sicani mountains at 900 m above sea level. Constantly controlled animals are fed with natural products.

Among the main products are the Caciocavallo Palermitano, White Caciotta, Smoked Caciotta, Salad Ricotta and especially the Sicilian Pecorino DOP, awarded to the "Trinacria d'oro" 2015 and 2019 as the best Pecorino Siciliano DOP.

The company itself has been awarded as the "Best Cheese Producer" at the "Best in Sicily 2017" event, organized in partnership with the Sicilian Regional Authority of Agriculture and created by




The Sicilian Pecorino DOP


The Sicilian Pecorino DOP is according to some experts the oldest cheese in Europe. News on early sheep cheese is already found in the Natural History of Pliny the Elder. Legend has it that this pecorino is a direct descendant of the products produced by the Homeric Polyphony; In fact, there are quotations dating back to the 9th century. B.C. In one of the most famous passages of the odyssey, when Ulisse meets Polifemo.

It is a semi-white cheese with a strong color and flavor of cylindrical shape, with a slightly concave face, obtained exclusively from raw sheep's milk and produced on Sicilian territory.

The production period runs from October until June. This is because it is produced exclusively with whole sheep milk, fresh and coagulated with lamb rennet. The sheep that provide milk to the herbivores are grown on spontaneous pasture and their milk is available right from October to June. On each form, the salting is manually applied while the maturation period is never less than 4 months and is carried out in natural areas. Only in this way the Sicilian Pecorino DOP acquires its own personality, while retaining all the flavors of Sicily.

In order to obtain the DOP mark, a protected designation of origin (a legal protection mark granted by the European Union to those foods whose peculiarities depend exclusively on the reference territory) producers must comply with the rules laid down in a consumer protection regulation. It is produced exclusively with traditional equipment. Flawless shapes are branded by the certifying body.