Public overview CP - ANIMA Investment Network

------- Route ------of Mediterranean
- Dairy -
Products
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This publication has been produced as part of LACTIMED project with the financial
assistance of the European Union under the ENPI CBC Mediterranean Sea Basin Programme. The contents of this document are the sole responsibility of ANIMA Investment Network, LACTIMED coordinator, and can under no circumstances be regarded as reflecting the position of the European Union or of the Programme’s management structures.
LACTIMED aims to foster the production and distribution of typical and innovative dairy
products in the Mediterranean by organising local value chains, supporting producers in
their development projects and creating new markets for their products. The project is
financed by the European Union for an amount of EUR 4.35 million (90%), through the
ENPI CBC MED Programme.
The European Union is made up of 28 Member States who have decided to gradually
link together their know-how, resources and destinies. Together, during a period of
enlargement of 50 years, they have built a zone of stability, democracy and sustainable
development whilst maintaining cultural diversity, tolerance and individual freedoms.
The European Union is committed to sharing its achievements and its values with
countries and peoples beyond its borders.
The 2007-2013 ENPI CBC Mediterranean Sea Basin Programme is a multilateral
Cross-Border Cooperation initiative funded by the European Neighbourhood and Partnership Instrument (ENPI). The Programme objective is to promote the sustainable and
harmonious cooperation process at the Mediterranean Basin level by dealing with the
common challenges and enhancing its endogenous potential. It finances cooperation
projects as a contribution to the economic, social, environmental and cultural development of the Mediterranean region. The following 14 countries participate in the Programme: Cyprus, Egypt, France, Greece, Israel, Italy, Jordan, Lebanon, Malta, Palestinian Authority, Portugal, Spain, Syria, Tunisia. The Joint Managing Authority (JMA) is
the Autonomous Region of Sardinia (Italy). Official Programme languages are Arabic,
English and French.
© Copyright LACTIMED 2015 - No part of this publication may be reproduced without
express authorisation. All rights reserved for all countries.
Electronic version available on the website: www.lactimed.eu
 Development and writing: Jeanne Lapujade
 Graphic design and layout: Inmaculada Ruiz, Jeanne Lapujade
 Cover design: Mathieu Léger
 Other contributions: Lauriane Ammouche (dairy sector), Mahjouba Zaiter (Bizerte
and Béja), Raffaella Ponzio, Alessandro Marzo and Caterina Di Grigoli (Sicily),
Panagiota Sarrou and Dimitra Gaki (Thessaly), Fady Abou Fayad (Bekaa), Marion
Kußmann and Nadine Gouda (Alexandria and Beheira)
Tunisia : © 2015 Google – Landsat
Italy : © 2015 Google - 2009 GeoBasis-DE/BKG
Greece : © 2015 Google – Landsat
Lebanon : © 2015 Google - ORION-ME - Landsat
Egypt : © Google - Basarsoft 2015 - Landsat - 2015 ORION-ME
© Armando Rotoletti, p. 22, 25
© Alberto Peroli, p. 24, 25
© Slow Food Archive, p. 24, 25
© www.funkycook.gr, p. 41
CC BY 2.0 - Kirti Poddar, p. 70
© 2015 dynasegyptiancooking.blogspot.fr, p. 70
© 2015 MiddleEastKitchen.com, p. 70
© 2015 mideats.com, p. 71
© 2015 tofo.me, p. 71
© 2015 zamanfrance.fr, p. 71
All pictograms and icons used in this document are under Public Domain and Creative
Commons License with an allowed commercial use.
These graphic elements come from www.all-free-download.com and www.freepik.com
websites.
Do you like cheese and dairy products?
Did you know that Mediterranean countries have a strong tradition in this field?
To discover it, we invite you to go and
meet women and men who love their
land and want to share it with others.
Your journey will take you from Bizerte in
Tunisia to Alexandria in Egypt, passing
through Sicily, Thessaly and Lebanon.
You will hike through pastures, learn how
sheep, goats and cows are raised, how
Pecorino, Halloumi and Rumi cheeses
are made, and taste delicious local
specialties.
This new way of travelling is called agri-tourism and is experiencing growing success
with tourists who have a strong appetite for exchange, discovery and authenticity. It
consists of visiting a farm or any agricultural business with an educational and recreational purpose. In fact, it is part of the wider world of rural tourism, which covers alternative accommodation services (rural gest-houses, bed & breakfast, etc.), catering (guest
meals, tasting wines and local products, etc.) as well as leisure activities (hiking, outdoor activities, cookery courses, etc.).
By offering these types of activities, farmers and other local people can generate additional income, come into direct contact with the consumer and share their love of their
job and countryside. For the traveller, it is a chance to rediscover rural life and to get to
know farming and craft techniques as well as savouring healthy, traditional cuisine and
meeting authentic individuals. The result is a unique and mutually rewarding experience!
p. 8
p. 22
p. 38
p. 50
p. 68
Access guaranteed to
persons with reduced
mobility
Accommodation at
owner's place
On-site restaurant
Activity suitable
for children
Provider reachable
online
The Bizerte and Béja Governorates, located in the far north of Tunisia and of Africa,
occupy a strategic position in the centre of the Mediterranean; a position which has
exposed them to many foreign invasions and occupations down through the centuries.
Together, they account for approximately 4% of the country’s area (3,750 km² for Bizerte and 3,740 km² for Béja) and 8% of its population (561,700 inhabitants for Bizerte and
306,300 for Béja, out of a total of almost 11 million). The region comprises a wide range of landscapes, including mountainous areas, valleys and green plains .
As the region enjoys abundant rainfall and has fertile soil, it emerged as a natural agricultural hub. The Bizerte and Béja Governorates have respectively 55% and 67% of
farmable land and 222 and 230 km² of rangeland. Forage and cereal crops are intensely cultivated there. The region also plays a highly-active role in market garden, tree and
livestock production. Livestock totals around 87,000 cattle (including 50,900 dairy
cows), 257,797 sheep (including 3,000 dairy sheep) and 44,640 goats in Bizerte, and
16,700 pure-bred cattle, 26,100 local-bred cattle, 225,500 sheep and 17,600 goats in
Béja. Thanks to its mountainous areas, its valleys and its green plains, the Bizerte Governorate was the perfect environment for developing traditional breeding and for manufacturing typical dairy products, in particular sheep dairy products.
Owing to its considerable cattle population (mainly Holstein cattle), and sheep population (exclusively Sicilian-Sardinian), the region is one of the largest milk-producing
areas in Tunisia. Goats, whether local, Maltese, Damascene or Alpine breeds, also
feature prominently. The prevalence of small-scale farms that favour a family environment is undeniable and indicates a strong sense of tradition. Sheep’s cheese (Sicilian,
cooked or fresh, Rigouta, Testouri, etc.) constitutes a significant part of production.
Sheep’s milk processing, a technique handed down from father to son, is totally in keeping with regional tradition, and is enhanced with family variants that are closelyguarded secrets.
Founded about 3000 years ago by the Phoenicians, the city of Bizerte, due to its strategic
location, its port and its channel, has always
been coveted by foreign countries. It has
been occupied successively by the Greeks,
the Romans, the Arabs, the Spanish, the
Turks and the French. The entrance to the
old port is guarded by the Kasbah to the north
and the Ksiba to the south. The Medina was
formerly surrounded by ramparts, including
the Spanish Fort, which still exists today.
Strolling through the area, visitors can admire
the Great Mosque, built during the 17th century and can browse the shops in the souks.
Founded by the Phoenicians, Utica was only
really mentioned in texts once Carthage
came into existence. At that time, it had a
port and a large fleet of ships. After the destruction of Carthage, it enjoyed sustainable
prosperity. The main remains existing today
date back to this period. Ghar el-Melh, which
was Utica’s outer-port during the Roman
period and the main port for privateers during the 18th century, has now become a
quiet fishing village. To the north lies the Raf
Raf plain, its market garden crops, its vines
and its magnificent beach.
Ichkeul National Park, located 25 km southeast of Bizerte, is listed as a Biosphere Reserve, a RAMSAR site and is recognized as
world heritage by UNESCO. It comprises a
90 km2 lake, marshes and the Jebel Ichkeul
Mountain (511 m). Every winter, it is a stopover point for 200 to 400,000 migrating birds.
Furthermore, the Park is home to over 200
animal and 500 plant species. Local inhabitants have maintained a rural lifestyle, based
on agriculture and craftsmanship.
The Mogods are a range of mountains stretching from Sejnane to Rass al-Koran and
peak at 500 m. The massifs are covered with
oak forests and undergrowth. During the
Arab invasions, the Berbers sought refuge
there and developed traditional agriculture
and craftsmanship. This well-irrigated region
is composed of rich natural heritage, including the Jebel Chitana - Cap Négro National
Park. Cap Négro still preserves remains from
the trading post founded in the 16th century
by the Royal African Company.
Typical dairy products on offer
are mainly cheeses (Rigouta,
Testouri), milk-based beverages (Raieb and Lben), as well
as traditional butter, yogurt,
etc. The top-selling product is
still milk (for which consumption has increased by over
10% over the last 10 years),
followed by yogurt, which is
increasingly in-demand and
more and more diversified
and, finally, cheese, whose
share remains low.
Cheese has one of the lowest consumptions for Mediterranean countries, especially in
rural areas. 4 major categories of cheese exist: fresh cheeses in brine, cow’s milk and/
or sheep’s milk-based products; pressed cheeses, Gouda and Saint-Paulin types; processed cheeses; cheese specialities, veined cheeses and soft cheeses with bloomy
rind among others, which are still marginal.
Refreshing drink made from fermented milk served
with traditional dishes such as couscous. Ancient recipe. Customarily churned with a goat kid’s skin. Sometimes served with pieces of butter.
Traditional butter made from cow’s milk after extracting the
Leben. Method inherited from pastoral traditions.
Cooked fermented clarified butter made from Zebda
arbi. Used in cooking or for pastries.
Typical hand-moulded cream cheese made from cow’s
milk from the village of Testour (north Tunisia). Sometimes
flavoured with pepper or parsley.
Soft cheese made from cow or sheep milk and whey.
Soft cheese made from raw Sicilo-Sarde sheep milk.
Can then be preserved in brine, dried and grated.
Rounds of cooked cheese made from
Sicilo-Sarde sheep milk.
Fermented Sicilo-Sarde sheep milk.
Matured cheese from Béja made with Sicilo-Sarde
sheep milk and moulded into 2kg rounds.
Rigouta from Beja is an artisanal whey
cheese made entirely from Sicilo-Sarde
sheep milk. The presence of this breed in
Tunisia is an illustration of centuries-old
exchanges across the Mediterranean. To
optimise the production of various cheeses, producers use the whey by-product to
make rigouta by adding fresh milk. Rigouta
is set in perforated cylindrical pots of 0.6 to
1.5 litres. It is very popular in Tunisia and
can be eaten as is but also used in many
of regional dishes.
This distinctive cheese, which can also be made from sheep milk, is very popular. The
method for making Rigouta from cow milk has not changed. The technique for transforming sheep milk is passed down from father to son, giving it a strong regional identity.
However each producer adds their personal touch and subtle nuances to enhance
their own Rigouta.
1. "La petite Suisse"
2. Henchir Dheb
3. Tunisiaecotourism.com
Image © 2015 Google - Landsat
4. Amina Najar Baccouri’s farm
5. Atka and Zied Ben Youssef’s farm
6. Ali Mastouri’s farm
Visit around an organic dairy cattle breeding farm
Adel Maiz was born in Ghar el-Melh,
a village located 23 km from the
farm. He arrived in Switzerland at the
age of 17, where he pursued studies
in mechanical design engineering
and then worked there. In 2002, he
decided to return to Tunisia as he
missed his country and wanted his
children to become familiar with the
culture. He purchased 8 ha of land,
situated 9 km from Utica and, in
2003, began cultivating legume crops
and breeding. In 2010, he turned to organic breeding, with the help of the Abel Garnier
Association for Environmental Agriculture. His collaborator Khawla Ben Salem, senior
agri-food technician, manages the farm and is responsible for milk processing.
"La petite Suisse" has been welcoming visitors since 2009 and proposes the following
activities:
 Breakfast, including milk, butter, fresh cheese, eggs and honey from the farm, accompanied by traditional bread made by a local woman;
 Visit: stable, cattle livestock (around fifteen Holstein, Montbéliard, etc. cows), crops
(barley, durum and ancient wheat, sulla), beehives, olive trees and hen house;
 Participation in evening milking;
 Demonstration of processing milk into yogurts, butter, cheeses, etc.;
 Visit to a goat breeding farm, thirty kilometres from “La petite Suisse”;
 Salad and grilled-food catering (depending on the season);
 Accommodation for up to 4 persons (2 bedrooms on the first floor of the farm).
La petite Suisse
Mateur Road
Km 9 from Utica
7060 Bizerte
Distance from
Bizerte: 25 km
Tunis: 30 km
Béja: 110 km
Mob: (+216) 23 037 539
(+216) 20 274 395
fermelapetitesuisse@hotmail.com
Ferme "La Petite Suisse"
en mode agriculture intégrée
9:00 - Sunset
Upon reservation
Rates (per person)
Visit + Tasting = 7 €
Breakfast + Visit
+ Lunch = 23 €
Night + Breakfast = 23 €
Night half-board = 32 €
Best season
Spring and autumn
Gift ideas
Dairy products (milk, butter, yoghurt,
Ricotta, "La petite Suisse" tomme and
delight, camembert, mozzarella), wild
honey, free range eggs and chickens,
seasonal fruits and vegetables
Nearby accommodation
Henchir Dheb (see opposite page)
Al Alia
Tel: (+216) 24 909 904
Nearby attractions and activities
Utica ruins
Ghar el-Melh fishing village and its 3
Turkish forts
Bizerte, the old port, the Kasbah, the
Spanish Fort, the Great Mosque
Relaxation and gastronomy at the "Golden Farm"
Jan Demeulemeester is a Belgian artist and painter who has been attracted
to Arab countries, their natural light
and their culture since childhood. In
2005, he settled in Tunisia and married
Leila Derouiche Rafrafi, a Tunisian
woman who worked in the hospitality
sector. In 2007, they purchased a derelict old farmhouse on agricultural
land where 200 olive trees, 60 pomegranate trees, 25 orange and lemon
trees, as well as a few fruit trees were
planted, surrounded by small-scale
agricultural and livestock holdings. In 2009, they began renovating the farm using authentic materials, then decorated it with old furniture and contemporary works of art. In
2013, they opened their Henchir Dheb guesthouse; the name was written on an old notarial deed of the property and means the Golden Farm.
The guesthouse comprises 3 double bedrooms designed around inner courtyards, a
spacious living room with a fireplace, and a patio overlooking a magnificent garden with
swimming pool. Meals are prepared with fruits and vegetables from the kitchen garden,
meat from local breeders or fresh fish from Bizerte. Henchir Dheb hosts family meals
and receptions in its living area or on the patio, around the swimming pool, or on one of
its terraces. Jan and Leila also organize lunch-concerts. They invite their guests to visit
neighbouring farms and to purchase their products (free-range chickens and eggs, cow’s
milk, vegetables, etc.). Jan, who previously worked as a tour guide in Tunisia, knows the
country well and is never short of suggestions for cultural and natural visits.
Best season
From April to October
Gift ideas
Fruits (pomegranates) and garden vegetables (potatoes, onions, fennel, carrots),
cow's milk, free-range eggs and chicken
from surrounding farms
Nearby attractions and activities
Trekking close to the house
Bizerte, the old port, the Kasbah, the
Spanish Fort, the Great Mosque
Ichkeul Lake (National Park recognized
as world heritage by UNESCO)
Utica ruins
Ghar el-Melh fishing village and its 3
Turkish forts
Raf Raf beach
Henchir Dheb
Menzel Bourguiba Road then
at the milestone km 21
Agricultural road on the left
7016 Al Alia (Bizerte)
Distance from
Bizerte: 18 km
Tunis: 60 km
Béja: 110 km
Tel: (+216) 24 909 904
(+216) 21 243 536
info@chambresdhotesbizerte.com
Henchir D'heb
www.chambresdhotesbizerte.com
All year-round
Upon reservation
Rates (per person)
Night + Breakfast = 75 € /
double room
Meal = 15 € (light meal) /
25 € (full menu)
An ecotourism agency located in the Bizerte region
In 2007, Aymen Louhichi created Tunisiaecotourism.com, one of Tunisia’s
first ecotourism agencies. He is supported by two associates and, based
on visitor group size, by local guides.
Tunisiaecotourism.com proposes several circuits in the Bizerte region:
 One-day circuit in Sejnane
Trek of 8km and 200 m of elevation
(2h) in the Mogods, a range of mountains between Sejnane and Nefza,
covered with oak forests and peaking
at 500 m;
Arrival at Ahmed Chir’s farm around 11am: tasting experience, including tea, locallyproduced goat’s cheese, and Tabouna and Mlaoui breads cooked on-site, farm visit
(field crops, Damascene goat breeding, cheese and butter production) and exhibition
and sale of artisan products and aromatic plants;
Second part of the trek over 4.5 km and 400 m of elevation (2h), and wild boar hunting.
 One-day circuit through the Ichkeul National Park
Trek through the marshes then onto the north-west slope of the mountain to discover the
fauna and flora of the Park, listed as a Biosphere Reserve (200 to 400,000 migrating
birds during winter), a RAMSAR site and recognized as world heritage by UNESCO
Ecomuseum visit;
Tasting and sale of local products: honey, cheese, olive oil, tea (prepared with aromatic
plants from the Park), traditional Tabouna and Mlaoui breads;
Lunch in natural surroundings or at the home of one of the Park’s inhabitants.
Aymen Louhichi can organize other circuits for one or more days, upon request.
Tunisiaecotourism.com
57 avenue Hassen Nouri
7000 Bizerte
Distance from
Tunis: 65 km
Béja: 110 km
Tel: (+216) 20 580 620
(+216) 24 442 444
contact@tunisiaecotourism.com
Tun Ecotourism
www.tunisiaecotourism.com
Every day 7:00 – 18:00
Upon reservation
Rates (per person)
Variable depending on the
circuit
Circuit in Sejnane = 75 €
Best season
Spring and autumn
Gift ideas
Goat cheese, honey, aromatic plants,
essential oils and ceramic products
(pottery from Sejnane)
Nearby accommodation
Dar El Janna Guest House
(Dar El Jana Beach)
Tel: (+216) 29 10 11 12
Dar El Kasba Guest House
(Bizerte Medina)
Tel: (+216) 24 99 08 41
Nearby attractions and activities
Bizerte, the old port, the Kasbah, the
Spanish Fort, the Great Mosque
Discovery of the Tarentaise cattle dairy farming
Amina Najar Baccouri, an agricultural
engineering graduate, grew up in Tunis.
She began her farming activity, in 1990,
on land that she rented before going on
to purchase land from the State in 1998
and launching an integrated agricultural
development project, which comprised
field crops and Tarentaise cattle breeding. Amina has been a member of the
Tunisian Organization of Tarentaise
Cattle Breeders (GERT) since its inception. The GERT totals around thirty
breeders who are convinced of the value of this race for cattle breeding in
Tunisia. The Tarentaise has the advantage of being a race that is bred for both dairy and
meat purposes, and has a great ability to adapt to feeding and climate changes. Down
through the years, the GERT imported from France three herds of around a hundred
head of heifers and reintroduced this race in Tunisia. The organization is currently working on the promotion of Tarentaise meat and milk.
Wishing to pass on the love of her job, Amina has been welcoming groups of young people and enthusiasts to her home since 2004. As such, they have the opportunity of taking
part in the various activities on the farm: the breeding of 70 Tarentaise cattle (milking,
looking after, feeding, etc.), field crops (forage, prairies, pasture land), viticulture (grape
harvesting at the end of August). Amina also invites guests to visit her stables where she
breeds 80 Arab Thoroughbreds and to visit neighbouring sheep-breeding farms. And,
last but not least, she organizes workshops on manufacturing Sicilian type fresh cheese
and milk jam. She can accommodate 2 persons, in basic conditions, in her cattle farm.
Best season
All year-round
Spring for breeding
End of August for grape harvesting
Nearby accommodation
Hôtel SPA (Mateur)
Rue de Rabat
Tel: (+216) 72 47 56 33
Nearby attractions and activities
Ichkeul National Park (Biosphere Reserve, recognized as world heritage by
UNESCO and RAMSAR site)
Joumine Dam
Oued Zitoun geysers and waterfalls
Bizerte, the old port, the Kasbah, the
Spanish Fort, the Great Mosque
Amina Najar Baccouri
Chegaga Road
7030 Mateur (Bizerte)
Distance from
Bizerte: 40 km
Tunis: 60 km
Béja: 65 km
Mob: (+216) 98 673 201
aminanajarbaccouri@yahoo.fr
Groupement des Éleveurs de
la Race Tarentaise
All year-round
Upon reservation
Rates (per person)
Variable depending on the
activity and the number of
participants
Visit to a sheep breeding farm in the Béja mountains
The Ben Youssef family have been Sicilian-Sardinian sheep breeders for generations in North Béja, an area that is characterized by its highland pastures, the
abundance of its fresh water sources and
a mild climate from February to October.
In 2007, Zied teamed up with two members of his family and established “From
Art Béja”, Béja’s artisanal cheese dairy.
To ensure they have an adequate supply
of milk, the associates grouped their
herds together in 2010 and created “The
Three Farms”. The semi-intensive breeding combines natural pastures and
concentrated feed, mainly produced on the farm. The ewes are hand milked morning
and evening. The cheese dairy produces fresh Sicilian cheese, mature cheese, ricotta,
yogurt, butter and sheep whey, which are sold via a store in Béja and another in Tunis.
Seeing their customers’ curiosity, Zied and his wife Atka have been offering since 2012:
 Breakfast with dairy products and other typical products from their farm;
 Visit around the Sicilian-Sardinian sheep breeding farm (between 80 and 250 head
of sheep, depending on the year) and participation in afternoon milking;
 2-3 hour treks in the surrounding area of the farm;
 Demonstration of processing 20 to 40 litres of milk into fresh cheese and ricotta;
 Catering with traditional dishes like “Birzguen” (sweet couscous with meat) and
“Ftet” (semolina flatbread with lamb) or grilled food and salads;
 Accommodation for up to 4 persons (2 bedrooms in the farm).
Zied and Atka Ben Youssef
Farm
Km 16 on Béja-Nefza Road
Béja North
Best season
From April to October
"La Ferme" Outlet
Avenue Habib Bourguiba
9000 Béja (Béja)
Gift ideas
Sheep yogurt, butter and whey, Sicilian
cheese from Beja, ripened cheese "The
Three farms", ricotta, olives and honey
from the farm, Tabouna bread, "Graeif"
flatbread from Béja
Distance from
Tunis: 120 km
Bizerte: 110 km
Mob: (+216) 96 136 326
(+216) 98 628 983
ziedzied1962@gmail.com
Trois fermes
Trois fermes - Béja
benyoussefzied@ymail.com
All year-round
Upon reservation
Rates (per person)
Breakfast + Visit
+ Trek = 9 €
Light menu = 12 €
Typical menu = 18 €
Night + Breakfast = 30 €
Nearby attractions and activities
2-3 hour treks in the surrounding area of
the farm (maps with trails made available) in a landscape that includes mountains, water sources, etc.
Sidi Salem and Sidi El Barrak dams
Amdoun, Thibar and Teboursouk forests
Cap Serrat beach and lighthouse
Tabarka and its fishing port
Discovery of the Jebel Chitana-Cap Négro National Park
A native of Nefza, Ali Mastouri is the
Chairman of the Local Organization for
Agricultural Development and Fishing.
His family has been farmers, breeders
and beekeepers for several generations in the Jebel Chitana-Cap Négro
National Park. Aware of the Park’s vast
natural and cultural wealth, Ali set himself the objective of exploiting its potential by developing organic fruit, vegetable and honey production and commercialization, as well as proposing agritourism and ecotourism offers.
Since 2005, he has been proposing
activities to discover the Park’s fauna and flora, traditional practices and culture, as well
as its animal and plant production:
 Participation in farming activities (milking the animals, extracting honey, harvesting
the vegetables and wheat, extracting essential oils, etc.);
 Hikes in the Park and environmental education;
 Sea trip with traditional fishermen;
 Tasting the farm’s organic products;
 Sale of home produce and visit to the weekly market;
 Catering with traditional dishes from the region prepared with seasonal fruits and
vegetables;
 Accommodation with locals (4 to 6 persons in his family home + 8 to 10 persons in
neighbouring farmers’ homes).
Best season
Spring and autumn
Gift ideas
Dairy products (raw milk, traditional butter and butter extract), honey, free range
chicken and eggs, fruits and vegetables
Nearby accommodation
Alrawabi Hotel (Nefza)
Route de Bizerte
Avenue de la République
Tel: (+216) 78 470 576
Phenix Hotel (Béja)
Avenue de la République
Tel: (+216) 78 450 188
Nearby attractions and activities
Jebel Chitana-Cap Négro National Park
Sidi El Barrak dam
Cap Serrat beach and lighthouse
Tabarka and its fishing port
Ali Mastouri
Cap Négro Road - Km 16
9010 Nefza (Béja)
Distance from
Béja: 55 km
Bizerte: 100 km
Tunis: 170 km
Tel: (+216) 20 965 195
ecotope.mastouri@yahoo.fr
Mastouri Ali
All year-round
Upon reservation
Rates (per person)
Visit + Night full-board = 45 €
Visit + Tasting
+ Traditional meal = 23 €
The largest island in the Mediterranean at 23,327 km², Sicily is situated between the tip
of the Italian boot and Cap Bon in Tunisia. It is surrounded by the Ionian, Tyrrhenian
and Mediterranean seas and comprises mainly valleys (62% of the land area) and
mountains (24%). In the space of just a few kilometres, its stunning landscape ranges
from the heights of Mount Etna, Europe’s highest volcano at 3,330 metres, to small
sandy coves. North of Mount Etna, on the other side of the Alcantara Valley, rise the
Sicilian Apennines, the island’s main mountain range. Running parallel to the Tyrrhenian coast for a distance of 200 km, it is an extension of the Calabrian Apennines.
With its rich and fertile soils, geographical situation and favourable climate, Sicily is
perfectly suited to agriculture. With more than 1.7 million hectares of farmland, it boasts
vast expanses of natural pastureland (making it the third most important region in Italy,
with 76% of its livestock grazing), exceptionally high quality fodder, very diverse wildlife
and sizeable herds of sheep and goats (the second most important region in Italy).
Successive waves of foreign domination by the Greeks, Romans, Byzantines, Arabs,
Normans, Angevins and Aragonese, made their mark on the landscape in the form of
new crops and left traces in habits and lifestyles in the region and in food and cooking
in particular.
© Armando Rotoletti
Milk and cheese production in Sicily dates back to the Greco-Phoenician period, and
some products can be traced back to pre-Hellenic times. Livestock products were, for a
long period of time, the only currency used between different peoples - an ancient tradition which endowed Sicily with the vast array of cheeses it boasts today. Cow’s milk
(mainly from the Friesian and Brune des Alpes breeds, which are preferred due to their
high milk yield) is most popular. Sheep’s milk (particularly from the Pinzirita and Comisana breeds) has been experiencing a slight decline, whereas the production of goat’s
milk (breeds such as Maltese, Girgentana, etc.) and buffalo’s milk is steadily rising. A
well-organised and effective dairy industry exists alongside more typical and traditional
agricultural production, which has been long-established in the generous soils of Sicily.
The westernmost section of the Sicilian
Apennines, the Madonie Mountains, with
their many springs, provide water for the
city of Palermo. The island’s second
highest peak, Pizzo Carbonara, reaches a
height of 1,979 m. Its rich heritage is embodied in its many palaces and hilltop
churches. Although it covers only 40,000
hectares, the park is home to a very large
number of animal and plant species. The
Park Centre in Petralia Sottana and its
branches in Petralia Soprana and Castelbuono provide information on places of
interest, activities and accommodation.
An extension of the Madonie Mountains to
the east, the Nebrodi Mountains are characterised by gentler slopes and rounded
summits and are dominated by Monte Soro
(1,847 m). Created in 1993, the Natural
Park covers an area of 85,000 hectares
and boasts the biggest oak and beech forests in Sicily (approximately 50,000 ha). It
is home to a wealth of wildlife, including
vertebrates and invertebrates. The relatively wild natural surroundings offer countless
possibilities for outdoor activities and fpr
discovering rural culture. The Park Centre
is in Caronia and there are branches in
Sant’Agata Militello and Cesaro.
Covering an area of 1,570 km² and
reaching an altitude of 3,323 m, Etna is
Europe’s highest active volcano. Its south
face is strewn with heaps of volcanic rock,
whilst the north-eastern slopes are covered with lush vegetation. Established in
1987, the Park boasts many species of
trees, mammals and birds, as well as various fruit crops. A walk along the signposted paths provides an opportunity to
enjoy all that this rich and complex area
has to offer. The Park Centre is in Nicolosi.
Agritourism, which is highly developed in
Italy, is one of the best ways of getting up
close to nature and discovering local culture, traditions and cuisine. Sicily has a
large number of agritourism attractions,
both on the coast and inland. This guide
showcases activities designed to enable
visitors to learn about Sicily’s typical dairy
production.
Sicily produces a
diverse range of topquality
products
thanks to the remarkable organoleptic properties of its
milk. These products
draw their character
from their regional
grounding,
native
animal breeds and
traditional
knowhow.
Indeed, Sicilian dairy production wins renown for its large variety of working methods,
raw materials – for example some cheese makers use vegetable rennet such as fig sap
– and key products, whether made from cow’s milk (Caciocavallo, Provola dei Nebrodi
or delle Madonie, Tuma Persa, etc.), sheep milk (Maiorchino, Pecorino Siciliano, Piacentinu Ennese, Canestrato), goat milk (from the Girgentana goat breed), or combinations of these (mixture of whey from cow, sheep or goat cheese).
All in all, a windfall for Italian consumers: currently over 90% of the country eats cheese
at least 2 to 3 times a week!
Pressed cheese made from raw whole sheep milk. A
sprinkle of saffron is added to the cheese before it is
pressed into reed baskets forming a cylindrical shape.
Bright yellow dotted with black peppercorns.
© Alberto Peroli
Hard semi-cooked cheese made from cow’s milk or a mixture,
clotted in a wooden vat then hand-pressed. Sometimes flavoured with black pepper, Bronte pistachios, rosemary, etc.
© Slow Food Archive
Dairy product obtained from the whey of cow, sheep, goat or buffalo milk. Some varieties are dry cured, aged (Ricotta salata),
smoked (Ricotta affumicata) or baked.
Hard cheese made from raw sheep milk. Cylindrical cheese made from fresh, whole milk and clotted
with lamb rennet. Pale-yellow rind, semi-hard. Retains the pattern of the reed baskets it is moulded
in.
© Slow Food Archive
Hard cheese made from sheep and raw cow’s
milk. Cylindrical amber-coloured cheese that
browns as it matures. Pale-yellow hard paste.
© Slow Food Archive
Soft cow’s milk cheese. Created by chance after an incomplete fermentation of a Canestrato, the cheese’s surface is
covered in Penicillin-type natural mould that gives the thin
rind its green-grey colour. White, soft and compact paste.
© Slow Food Archive
Stretched curd cheese made from cow’s milk. Cheese made from
raw whole milk clotted with lamb or goat kid rennet. Parallelepiped, smooth, thin, hard rind, pale yellow to straw-coloured,
browns as it matures. Also comes in a smoked variety.
© Armando Rotoletti
Stretched curd cheese made from raw cow’s milk. The Cacciocavallo paste is kneaded according to traditional methods
(accuppatina) into a oblong. Hard, smooth, pale-yellow rind with
ivory white paste. Variants with butter and lime.
Hard cheese made from cow’s milk. Raw milk clotted with goat kid
rennet. Cheese moulded then left to age for 8 to 10 days before
reaching an ochre colour that darkens during the “cappatura” (preservation in olive oil and ground pepper). Soft, light paste.
© Slow Food Archive
Caciocavallo Palermitano is traditionally
made from the remarkable milk of Cinisara
cows. This breed of cows produces very
little quantities of milk that is remarkably
fragrant and rich in fat thanks to the typical
vegetation of the mountain scrubland
around Palermo.
© Alberto Peroli
The rectangular stretched curd cheeses are aged in cool, natural cellars on wooden
shelves. After maturing for a year, the Palermitano offers a long-lasting flavour, with
hints of citrus, sage and straw, accompanied with a subtle spicy endnote..
1. Invidiata
3. Fattoria Fabio
2. Kalat Scibet
4. Fratelli Borello
Image © 2015 Google - 2009 GeoBasis-DE/BKG
5. Asilat
7. Fattoria Vassallo
6. Girgentana tour
8. Massaria Ruvettu
Dairy farm visit and accomodation in the Madonie Park
A qualified agricultural engineer,
Sandra Invidiata grew up in
Collesano, in the heart of the
Madonie Natural Park. On the
death of her parents, she decided to take over the family
estate and set up a livestock
farm and dairy-processing facility. She makes original cheeses
and other products from organic
cow’s milk. Keen to teach
people about her work and her
region, she has been welcoming visitors for over ten years.
She offers many different activities:
 Farm visits and tasting of organic cheeses made on the farm;
 Educational farm for schools and groups (animal care and feeding, milking, dairy
processing, cheese ageing, packaging);
 Accommodation in 3 detached cottages a few kilometres from both the farm and
Collesano;
 Buffets featuring local produce available (for groups of 20 or more);
 Cheese making workshops and pottery classes;
 Half-day nature and culture tours: Gibilmanna Sanctuary, Piano Battaglia, Piano
Zucchi, towns and villages in the Madonie Natural Park, Cefalu, etc.
Azienda Agricola
Zootecnica Invidiata
Contrada Santa Anastasia
90016 Collesano (PA)
Distance from
Cefalu: 30 km
Palermo: 66 km
Catania: 161 km
Tel: (+39) 0921 661536
Mob: (+39) 328 4723440
inv.sandra@inwind.it
Azienda Agricola Invidiata
All year-round
Upon reservation only
Rates (per person)
Visit / Educational farm
+ Tasting = 6 €
Buffet lunch = 15 €
Accommodation = 25-30 €
Best season
Spring and autumn
Gift ideas
Ricotta, Provolla delle Madonie, mature
Canestrato and Primo Sale cheese, raw
cow’s milk, Badda di Polizzi beans
Restaurants in Collesano
Casale Drinzi
Contrada Drinzi Strada provinciale 9
Tel: (+39) 0921 664027
La Lanterne
Via Isnello 76
Tel: (+39) 339 8881837
Nearby attractions and activities
Madonie Regional Natural Park
Starting points of hiking routes close to
the farm
Castle and churches in Geraci Siculo
Discovery and trekking with Ragusano donkeys
Situated in Calascibetta,
near Enna, Stefania
Greco’s farm covers 10
hectares and offers magnificent views of Mount
Altesina and Mount Etna. Descended from a
long
line
of
olive
growers, Stefania took
over the family estate in
1999 and introduced
Ragusano donkeys, a
hardy breed indigenous
to Sicily. She is currently
rearing around twenty
donkeys which graze
freely in the pastures.
The milk produced is sold directly to consumers or is used to make cosmetics
in a laboratory in Pachino, in the province of Syracuse. Therefore, Stefania
Greco offers a range of creams and soaps made with donkey’s milk and
plants -some wild and some grown on the farm. In partnership with
the Madonie Outdoor association, based in Petralia Soprana, she
Donkey’s milk
also offers trekking expeditions of between 1 and 7 days in the
is very rich from a
Madonie Mountains. The donkeys accompany the walkers and
nutritional (it is
carry their belongings, camping or birdwatching equipment, or
similar to human
small children. Treks between Calascibetta and the Madonie
milk) and dermatoMountains can also be arranged during the transhumance period.
logical point of
view.
Best season
Spring and autumn
Gift ideas
Fresh Donkey’s milk, donkey’s milk soap
and face cream, plant-based soaps and
body oils
Accommodation and restaurants
in the Madonie Mountains
Casale Villa Rainò (Gangi)
Contrada Rainò
Tel: (+39) 0921 644680
Nearby attractions and activities
Madonie Regional Natural Park
Gangi, winner of the 2014 Most Beautiful
Village in Italy competition
Opportunities to explore paths through
the wheat fields between Gangi, Sperlinga, San Mauro Castelverde and Geraci
with Madonie Outdoor
Kalat Scibet Farm
c/da Casalotto, Manna
94010 Calascibett (EN)
Distance from
Catania: 80 km
Palermo: 113 km
Treks with Madonie
Outdoor around Petralia
Soprana
Mob: (+39) 333 7110266
kalatscibet@libero.it
info@madonieoutdoor.it
Kalat Scibet
www.madonieoutdoor.it
Farm: All year-round
(7:30 - 20:00)
Treks : April - October
(upon reservation)
Rates (per person)
Variable depending on the
circuit and the formula
Farmhouse fare and cheese-making
Founded in the 1990s, deep in the
Nebrodi Mountains, Fattoria Fabio
has, over the years, grown to
become an educational farm. However, it has lost none of its human
dimension and traditional character.
Having started out in market gardening, the Fabio family then began
rearing local Galatese and Rocca
del Castra sheep, both endangered
breeds, along with Camosciata
goats and dairy cows. A cheesemaking facility was added in the
2000s. The cow’s, goat’s and
sheep’s milk is used to make typical
local cheeses.
Keen to pass on its enthusiasm for the beauty, craftsmanship and traditions of the Nebrodi Mountains, Fattoria Fabio has been welcoming visitors for over ten years. Young
and old alike can meet the animals and explore the farm’s fields, help to care for the
animals, and watch the cheese-making process (from milking to ageing). Visitors can
then sample the goods in a tasting session or as part of a full meal.
The menu includes a starter (a selection of cheeses, deli products, fried antipasti, and
cooked vegetables), a first course (from a choice of 4 pasta dishes), a second course
(lamb, mutton or braised Nebrodi black pork), fruits and a dessert. Fattoria Fabio has
been listed in the Slow Food ‘Osterie d’Italia’ guide since 2005-2006 and the ‘Ristoranti
di Sicilia’ guide since 2013. The family speak Italian, English, French and German.
Fattoria Fabio
Contrada Sciara (Baccì)
98070 Galati Mamertino (ME)
Distance from
Messina: 110 km
Palermo: 160 km
Catania: 200 km
Tel: (+39) 0941 434042
Mob: (+39) 389 1628966
info@fattoriafabio.it
Fattoria Fabio
www.fattoriafabio.it
All year-round
Upon reservation only
Rates (per person)
Cheese-making + Tasting
= 10-15 €
Full menu = 25-30 €
(including demonstration)
Best season
Spring and autumn
Gift ideas
Cheese (Provola dei Nebrodi,
Canestrato, Ricotta) and other products
from the farm and the local area
Nearby accommodation
B&B Il Palmento (Galati Mamertino)
Vico Abate Crimi, 6
Tel: (+39) 388 3558951
Agriturismo Il Vignale (Longi)
Contrada Pado
Tel: (+39) 339 8881837
Nearby attractions and activities
Nebrodi Regional Natural Park
Village of San Marco d’Alunzio
Hiking routes from Alcara Li Fusi to Rocche del Crasto and from Portella Scafi to
Portella Femmina Morta
Discover the culinary specialities of the Nebrodi Park
Situated in the northeast of the Nebrodi Natural Park, the Borellos farm is a showcase
for local cuisine. The trattoria opened in the 1970s and then, ten years later, the business diversified into livestock farming, market gardening, arboriculture and olive growing
to enable them to offer top-quality, fresh local produce. Their livestock consists of Nebrodi black pigs, Girgentana goats, Cinisara cows and other endangered animal species, all
of which roam free over an area of 100 hectares. The Nebrodi black pig is a hardy indigenous breed which feeds mainly on acorns and roots and sleeps in dry-stone pigsties.
Its delicious meat is cooked in the restaurant or is processed to make local deli products.
The farm also has a cheese-making facility where Provola dei Nebrodi, Canestrato and
Ricotta cheese and other typical dairy products are made. Minuta olives (a rare variety)
are also grown and pressed to make a refined oil. The farm produces 99% of the ingredients used in the restaurant and these are also on sale in the adjoining shop. For over
15 years, the Borello family have been offering their customers the chance to learn how
these products are made. They have recently been awarded educational farm status .
Best season
Spring and autumn
Gift ideas
Cheeses (Provola, Ricotta and Canestrato), Nebrodi Black pork meat and products and other local produce
Nearby accommodation
La Sorgente Hotel (Sinagra)
Contrada Santa Lucia, 4
Tel: (+39) 329 5969102
Azienda Ponte Due Archi (Raccuja)
Contrada Gridà
Tel: (+39) 3287182465
Nearby attractions and activities
Nebrodi Regional Natural Park
Bosco di Malabotta nature reserve
Medieval village of Montalbano Elicona
Cathedral and caves in Novara di Sicilia
Milazzo Castle and the Sanctuary of
St. Anthony of Padua
Trattoria F.lli Borrello
Contrada Forte
98069 Sinagra (ME)
Distance from
Messina: 66 km
Catania: 105 km
Palermo: 166 km
Tel: (+39) 0941 594844
fratelli@trattoriaborrello.it
Trattoria F.lli Borrello
www.trattoriaborrello.it
Lunch and dinner
Closed: Wednesdays (except
August) and early July
Farm: upon reservation
Rates (per person)
Full menu = 20-25€
Visit + Lunch/Dinner = 30€
Tasting = approx. 10€
Educational farm
+ Lunch = 10-20€
Discover an endangered breed of goat
Descended from the Markhor goat native to
Afghanistan, the Girgentana is believed to have
been brought to Agrigento by the Greeks in 500
BC and, later, taken further afield by the Arabs
in 800 AD. This is probably how Agrigento got
its name. During the 1970s, goat breeders, who
up to that time had sold their fresh milk to their
customers at their homes, were prohibited from
taking their animals into the villages. As a result,
the Girgentana goat population fell from 60,000
to just a few hundred at the turn of the century.
In 2002, a Slow Food Presidium was set up to protect this endangered breed. This led to
the founding, in 2007, of the Association for the Protection and Promotion of the Girgentana Goat. The group now has a membership of 13 breeders. To raise public awareness
of the Girgentana goat, the association has created a 100 kilometre long discovery tour
(it can be covered in 1 or several days), which includes the following:
 Visit to the Valley of the Temples in Agrigento, where 5 Girgentana goats have been
reintroduced (panels and brochures providing info about the trail are available here);
 Opportunity to meet and learn about various breeds of goat such as Girgentana,
Comisana, Barbari, Maltese and Ionian at Calogero Contino’s farm in Favara;
 Farm visit, meal and accommodation at Fattoria Vassalo in Licata (right-hand page);
 Demonstration of how Girgentana goat’s milk cheese is made using lactic acid bacteria or animal or vegetable rennet at the Giacomo Gati dairy in Campo bello di Licata;
 Visit to Canicatti to meet Giovanni Fazio, the man who saved the Girgentana breed
by taking over the last remaining herd, which had belonged to his father;
 Stroll through the pastures with the youngest breeder in Joppolo Ganciaxio.
Starting point
Valley of the Temples
Strada Panoramica dei Templi
92100 Agrigento (AG)
Distance from
Palermo: 160 km
Catania: 170 km
Mob: (+39) 336401734
info@capragirgentana.eu
www.capragirgentana.eu
Valley of the Temples:
Everyday 8:30 - 19:00
Other activites:
Upon reservation only
Rates (per person)
Valley of the Temples = 5-10€
Prices vary for other activities
of the tour
Best season
Spring and early summer
Gift ideas
Girgentana goat’s milk cheese specialities (Robiola, Caciotta, Fiorita, Minnuzze
Ficu) from Giacomo Gati in Campo Bello
di Licata
Nearby accommodation
Fattoria Vassallo in Licata (see opposite)
Fattoria Mosè (Agrigento)
Via Mattia Pascal, 4a
Tel: +39 0922 606115
Nearby restaurants
Fattoria Vassallo (see opposite)
Fattoria Mosè (Agrigento)
Via Mattia Pascal, 4a
Tel: +39 0922 606115
Farm retreat and introduction to organic stock farming
Former director of the Agrigento branch of the Regional Directorate of Agriculture and
secretary of the Association for the Protection and Promotion of the Girgentana Goat,
Ignazio Vassallo set about restoring the family farm in 2002, converting it into an ethnographic museum featuring period objects and agricultural equipment. The business is
now managed by his children Salvatore, Laura and Federica.
Covering approximately 45 hectares between the towns of Licata, Palma di Montechiaro,
Naro and Camastra, it has about twenty Girgentana goats, hens, rabbits, along with vineyards, olive groves and almond trees, etc. There is also a dairy processing facility,
where cheese and yogurt are made, and demonstrations and workshops are organised.
Fattoria Vassallo was the first farm in Sicily to be awarded educational farm status and it
regularly welcomes school groups who come to learn about agriculture. The farm’s own
produce is used to prepare delicious local dishes, which can be enjoyed in the spacious
restaurant. The Vassallo family also offer accommodation.
Best season
Spring and early summer
Gift ideas
Yogurt, Girgentana goat’s milk cheeses
(Robiola and Caprini) and other farm
products (wine, extra-virgin olive oil, almonds, cereals, etc.)
Nearby attractions and activities
Girgentana tour (see opposite)
Valley of the Temples in Agrigento
Church of Santa Maria dei Greci
Scala dei Turchi cliffs
Torre Salsa nature reserve
Fattoria Vassallo
Contrada da Volpara
92027 Licata (AG)
Distance from
Agrigento: 33 km
Catania/Palermo: 130 km
Messina: 227 km
Tel: (+39) 092223947
Mob: (+39) 3204430490
fattoriavassallo@alice.it
Fattoria Vassallo
www.fattoriavassallo.it
Continuous and flexible
working hours to meet the
needs of visitors
Rates (per person)
Demonstration = 10 €
Sample of
7-8 cheeses = 20 €
Night (3 persons) = 70 €
Donkey-themed activities at the foot of Mount Etna
When her baby son was diagnosed
with a severe allergy to cow’s milk,
Ketty Torrisi was advised to feed
him donkey’s milk. So amazing
were the results, that she decided
to buy some donkeys and rear them
to provide milk for her son. Realising that other women face the
same problem, Ketty then increased
the amount she produced and set
up Asilat. The farm currently has
around a hundred donkeys, produces approximately 30 litres of
milk a day and regularly supplies
about 60 families with milk. It has
been open to visitors since 2002.
The following activities are on offer:
 ‘Milky Way’ Tour: farm visit with an opportunity to sample donkey’s milk, sweets and
liqueurs made from it;
 Educational farm (groups of 20 children or more): a fun way to learn about farm activities;
 Brunch (groups of 8-20 persons): farm visit and opportunity to sample a buffet of
typical local dishes;
 Donkey trekking (groups of 8-20 persons): half-day treks (9:30 - 12:00) in the Baron
Nicolosi forest (zone B in the Etna National Park), followed by a farm visit and an
opportunity to taste donkey’s milk.
Asilat - Ketty Torrisi
Via Miscarello-Salice, 41
95100 Giarre (CT)
Distance from
Catania: 30 km
Taormina: 30 km
Messina: 70 km
Mob: (+39) 333 5275920
info@asilat.com
Asilat srl
www.asilat.com
Tuesday - Sunday
9:30 - 13:00 / 15:30 - 18:00
Upon reservation
Tarifs (par personne)
‘Milky Way’ Tour = 6-8 €
Educational farm = 5 €
Brunch = 22 €
Donkey trekking = 15€
Best season
Spring and autumn
Gift ideas
Donkey’s milk and cosmetics (soap,
creams, tonic lotion, make-up remover)
Nearby accommodation
Barone di Villagrande (Milo)
Via del Bosco, 25
Tel: (+39) 095 7082175
Nearby restaurant
4 Archi (Milo)
Via Francesco Crispi, 9
Tel: (+39) 095 955566
Nearby attractions and activities
Etna National Park
Etna Wine Route
Walks above the Bove valley and on
Mount Sartorius
Seaside resort of Taormina
Discover the sheep and cheeses of the Belice Valley
Built in the early 18th century, Massaria Ruvettu is
situated 600 metres above sea level, on the slopes
of Mount Adranone and the Mount Genuardo and
Santa Maria del Bosco nature reserve. Surrounded
by forests, vineyards, olive groves, meadows and
pastures, it enjoys sweeping views of the Selinunte
coast, Lake Arancio and the small town of Sambuca. It is managed by Melchiorre Mangiaracina and
his family, who believe in cutting out the middlemen, and prefer to take charge of the whole production process themselves. They breed Valle del
Bellice sheep (along with horses, donkeys and
other farm animals), produce Pecorino Siciliano
PDO and Vastedda della Valle del Belice cheese
and run the restaurant which adjoins the farm. The
sheep spend all year in the pastures, returning to
the farm only for milking, and are fed on fresh
herbs or hay grown on the farm.
Since 2010, the Mangiaracina family have offered
visits to the cheese-making facility, including a demonstration of the different stages in
the cheese-making process and an opportunity to sample hot Ricotta, Vastedda del Belice PDO and Pecorino primo sale cheese. Guided tastings featuring their cheese and
locally produced wines can also be arranged. Finally, Massaria Ruvettu has a spacious
restaurant, where diners can enjoy traditional and authentic Sicilian fare.
Best season
Spring
Gift ideas
Cheese (fresh sheep’s milk Ricotta, Pecorino primo sale, Pecorino Siciliano
PDO, Vastedda della Valle del Belice)
Accommodation in Sambuca di Sicilia
La Regina Di Adrano
Contrada Adragna
Tel: (+39) 338 205 4646
Massaria Ruvettu
Contrada da Galluzzo
91016 Adragna
Sambuca di Sicilia (AG)
Distance from
Palermo: 80 km
Agrigento: 90 km
Trapani: 90 km
Mob: (+39) 338 1894990
massariaruvettu@libero.it
Don Giovanni
Contrada Pandolfina
Tel: (+39) 0925 942511
Massaria Ruvettu
www.ruvettu.it
Nearby attractions and activities
Mount Genuardo and Santa Maria del
Bosco Nature Reserve
Hiking (10 km of signposted routes)
Santa Maria del Bosco Abbey
Everyday
Upon reservation
Rates (per person)
Tasting = 10-15 €
Full menu = 25-30 €
A historic region of Greece, Thessaly has a coastline on the Aegean Sea and is situated between Macedonia to the north and Epirus to the east. It has a population of
750,000, covers an area of 14,037 km² and is divided into 4 prefectures: Karditsa, Larissa, Magnesia and Trikala. Its capital, Larissa, is ideally situated between Athens and
Thessaloniki. The great central plain is surrounded by impressive peaks such as Mount
Olympus, the Pindus range, Mount Othrys and Mount Pelion. It has access to the Aegean Sea through the Tempe Gorge and the Gulf of Volos.
A highly diversified agricultural sector grew up in the Thessaly basin in classical times.
At that time, wheat and livestock were the region’s main assets and a vital commodity.
Thessaly was also known for its horse breeding and cavalry units. Today, the region
produces olives, vines, almonds, lentils and fruits, but cereals remain the main crops.
This region alone accounts for 9.5% of the entire country’s farms (more than 76,500).
The agricultural tradition and a good communications network encouraged the development of food processing industries.
Thessaly is extremely proud of its cheesemaking tradition, a legacy of the nomadic and
semi-nomadic origins of a large proportion of its breeders and cheesemakers. Pastureland is vital to the breeding industry and livestock consists mainly of small ruminants.
The dairy industry is also important in the region and traditional products made from
sheep’s and goat’s milk, including the most iconic, Feta PDO and traditional yogurt, are
increasing in demand. Although goat farming is in decline, sheep farming, on the other
hand, is flourishing in response to ever-growing demand. Dairy farming has declined
somewhat but has become more efficient and profitable. Thessaly is a key player in the
dairy industry, accounting for almost 20% of the country’s milk production and more
than 30% of all its Feta cheese! The preservation of traditional cheesemaking techniques, passed down from generation to generation, infuses the local cuisine, which is
inextricably linked to the region’s identity.
The smallest of the four prefectures, Karditsa occupies the southwestern part of
the region. Its capital shares the same
name. The terrain is semi-mountainous
and reaches an altitude of over 2,000 m
on Mount Agrafa, at the southernmost tip
of the Pindus range. The region boasts a
rich biodiversity and varied landscapes.
Lake Pastiras is a designated Natura 2000
protection area which attracts tourists
interested in flora and fauna and outdoors
pursuits enthusiasts. The mountain villages, with their inns and traditional festivals, have lost none of their authenticity.
Larissa covers an area of 5,412 km² in the
northwest of the region. Mounts Olympus,
Kissavoa and Mavrovouni rise to the north.
To the east, the prefecture has 34 km of
coastline and magnificent beaches on the
Aegean Sea. The central area consists of a
vast plain, drained by River Pineios, on
whose banks the lively town of Larissa grew
up. Mount Olympus, dubbed the Parthenon
of Greek nature, is the country’s highest
peak and. It has been classified as a national park since 1938 and is home to several
endangered species.
Situated to the south of Larissa, Magnesia
covers an area of 2,646 km², two thirds of
which is mountainous. Its lush natural
environment is complemented by myriad
beaches and coves. The home of the Centaurs in the Iliad, the Pelion Peninsula is
surrounded by the Pagasetic Gulf and the
Aegean Sea. Volos, the Argonauts’ departure point for their quest for the Golden
Fleece, is now the main port for the Sporades. To the south stands Mount Othrys
(1,760 m), famous for its narrow canyons.
Trikala covers an area of 3,384 km² in the
northwest of Thessaly. Most of the terrain is
mountainous or semi-mountainous. The
main mountain range, the Pindus, is covered in forests, where deer, wolves and
bears still roam. The prefecture boasts 3
Natura 2000 protection areas: Aspropotamos, Koziakas and Meteora. Each year, the
Meteora attract large numbers of visitors,
who come to marvel at these monasteries
which appear to be suspended in the sky.
Greece produces a large range
of dairy products, cheeses in
particular. Out of the 84 PDO
products, 21 are cheeses. One
of them is exclusively made in
Thessaly: the Graviera Agrafon.
Yogurt (cow, sheep or goat) is
also one of the many traditional
dairy products made in Thessaly, along with butter, creams,
rice pudding, and more.
There are five main types of Greek cheese: cheese in brine like classic Feta and
Mpatsos; soft cheese like Galotyri and Kopanisti; semi-hard cheese like Kaseri; hard
cheese like Kefalotyri; low in fat whey cheeses like Anthotryo and Mizithra. Although
several cheeses, such as Feta, are produced in several regions the richness of the
Thessaly pastures gives them unique organoleptic properties.
Cheese is an essential part of Greek cuisine, making Greece the largest consumer of
cheese in the world (around 30 kg per annum and per capita)!
White to yellow, soft to semi-hard cheese with or without
holes; aged three months. Rich aroma, pleasantly delicate
and slightly sour to taste.
Cheese made from sheep and/or goat milk. Fresh or
ripened, semi-soft to semi-hard conical or spherical, dry
and white cheese. Fresh variant less sharp and creamier.
Semi-hard to hard white cheese made from sheep and/or goat milk in
brine. Also eaten fried to release its full aromas.
Rind-less, generally cylindrical cheese made from
whole sheep and/or goat milk. Light fragrance, delicate butter flavour.
One of the oldest cheeses produced by Thessalonian
traditional methods. Made from sheep and/or goat
milk and aged for two months. Soft, malleable texture
(spreadable), rind-less, fresh and creamy. Sharp,
refreshing, pleasant flavour and aroma.
Made from the whey of sheep, goat and/or cow’s
cheese. Fresh or aged, rind-less spherical cone cheese.
Slightly tangy cheese made from sheep and/or goat
cheese. Lumpy or smooth yoghurt texture. Very low
in salt.
Cheese made from sheep and/or goat milk in cylindrical moulds. Rich, creamy aroma, slightly salty
with spicy notes.
Fresh, smooth and creamy cheese made from
sheep and/or goat milk, almost like yogurt. Made at
the end of summer when the milk is very rich.
Pleasantly salted and very slightly sour.
Spreadable fromage blanc with a slightly lumpy texture.
Ancient cheese from the Elassona’s mountains made
entirely from goat’s milk. Light, long-lasting salty and
slightly sour flavour.
The number one of Greek cheeses, Feta is
made from sheep and/or goat milk left in
brine and produced exclusively in Macedonia, Thrace, Epirus, Thessaly, Central
Greece, Peloponnese and on the island of
Lesbos. The breeds of animals that produce
the milk have adapted to the region and
feed mostly on natural vegetation, which
gives the cheese its characteristic flavour,
particularly in Thessaly with its rich biodiversity. Feta is a soft cheese aged for at least
two months. It has a pleasant, slightly sour flavour and a strong aroma. It can be eaten on its own, as part of a meal or with fruits. It is also used to prepare pastries and
traditional dishes. Organic Feta is also produced from organic milk. Feta has been
held the European GPI label since 2002. The animals’ fodder of wild grasses, flowers
and herbs means they produce one of the creamiest and most flavoursome milks in
the world. It has notes of thyme, marjoram and pine. Feta is frim, compact and
crumbles easily. It is rind-less and full of minute holes. Both goat and sheep versions
have a salty tang and are rich in flavours that evoke the pasture.
1. Kissas dairy
2. Amarantos dairy
© 2015 Google - Landsat
3. Voskos cooperative
Visit a family-run dairy in Mouzaki
The Kissas dairy is a family business. In 1969, the father set up a
small dairy in the 1,000-metre
high village of Petrochori. The milk
was heated in cauldrons over a
wood fire to produce Feta cheese
and other traditional dairy products. To meet growing demand,
Kissas first extended his dairy and
later, in 2005, relocated to new
premises in Mouzaki, where he
can produce up to 20 tonnes per
day. His son then took over as
manager.
The equipment is now more modern, but Kissas still produces with respect for tradition
and a passion for dairy products. Keen to transmit their passion to visitors, the family
offer the following activities:
 Tour of the dairy and its small museum of traditional implements;
 Visit to milk suppliers (particularly a traditional farm in the mountain village of Elati);
 Opportunity to help collect milk on the dairy’s refrigerated lorry;
 Tastings featuring cheese, Tsipouro brandy and locally produced wines;
 Buffets, featuring cheese and other local produce.
Kissas is also involved in a project to restore Patlias’ traditional sheepfolds on the mountains above Petrochori for use as accommodation for hikers.
Kissas
Petrochori Karditsa Branch
43060 Mouzaki (KA)
Distance from
Larissa: 80 km
Thessaloniki: 245 km
Vólos: 138 km
Tel: (+30) 24450 41470
info@kissas.gr
Fetakissas
www.kissas.gr
Monday - Saturday
7:30 - 17:00 (on reservation)
Max. 20 persons
Rates (per person)
Visit + Tasting (1h) = 3 €
Best season
From May to August
Gift ideas
Feta, Greek yogurt, Tsilafouti (salted
liquid yogurt) and Graviera Agrafon
Nearby accommodation & restaurants
Keramario Hotel (Drakotrypa)
Traditional tavern and guesthouse
Tel: (+30) 24450 61470
Megdovas Hotel - Zarnavalos Restaurant
(Kalyvia Pezoulas)
Tel: +(30) 24410 92377
Nearby attractions and activities
Plastiras Lake
Climbing and paragliding sites in Porti
Hiking, motocross and jeep trails starting
from Petrochori
Hike from Karamanoli to Mount Boutsikakis (2114 m) through pastures
Cheese tasting with a view of the Meteora
Situated opposite the Meteora in Kalambaka, the Amarantos dairy gets its name from a
village in the Pindus Mountains, where Grandfather Paidis, a breeder, set up a small
dairy to process the milk from his herd. In 1997, his son Theodoros took over the dairy
and stepped up production. In 2001, he relocated the business to a more modern building in Kalambaka. A genuine family business, the dairy is currently run by Theodoros,
his wife and his two sons. They get their goat’s and sheep’s milk from around thirty small
breeders, whose animals graze on pastureland all year (except when the ground is covered in snow). The dairy processes between 30 and 40 tonnes of milk a month, and
even more between March and June.
The Paidis family offers tours of the dairy and visits to the farms with which they work.
During the tour, visitors can see the whole process for making Feta PDO, Kaseri PDO,
Manouri PDO and Kefalotyri, and can sample and buy these cheeses. One of the sons,
Nikolaos Paidis, also organises tasting sessions in the Zythorycheio bar in Kalambaka.
Finally, the Paidi family can organise tastings in collaboration with other local businesses
which make deli products, jam, fruits, etc .
Best season
Spring and early summer
Gift ideas
Cheese: Feta PDO, Kaseri PDO,
Manouri PDO and Kefalotyri
Nearby accommodation
Patavalis Guesthouse
(Kastraki)
Tel: (+30) 24320 22504
Nearby restaurant
Taverna Gardenia
(Kastraki)
Tel: (+30) 24320 22504
Nearby attractions and activities
Kalambaka and its cathedral
Village of Kastraki
Suspended monasteries: St. Nicholas
Anapausas, Great Meteoron, St. Stephen
Hiking and climbing in the Meteora
Amarantos dairy
Theodoros Paidis
42200 Kalambaka (TR)
Distance from
Larissa: 82 km
Vólos: 139 km
Thessaloniki: 229 km
Tel: (+30) 2432075206
paidistheodoros@hotmail.gr
greekcheeseamarantos
www.greekcheese-amarantos.gr
Year-round (on reservation)
(15 participants maximum)
Rates (per person)
Visit and tasting at the
cheese dairy = free
Tasting with a beer at the bar
’Zythorycheio’ = 4 €
Meet young goat and sheep breeders in Livadi
Set up by a group of fifteen young breeders in 2007, the Voskos cooperative is based in
Livadi, a hilltop village perched at an altitude of 1,200 m facing Mount Olympus. Blessed
with a pleasant climate and fertile soil, the region is home to almost 60,000 goats. The
members of Voskos work together to resist the trend of urbanisation around Livadi and
the economic and social crisis which is gripping the country, and to offer customers fresh
dairy products based on local resources and traditions dating back to the time when the
region was known as Great Wallachia.
The breeders’ milk is processed in a dairy in Dolichi, below Livadi, where it is made into
a wide range of typical local cheeses: Feta PDO (plain or with olive oil and herbs from
Mount Olympus), Voskotiri, Myzithra, Kefalotyri and Graviera. Voskos’ manager is breeder’s son Anastasios Antwniou. Dynamic and passionate about his work, he is married to
a young Canadian woman of Greek origin. The cooperative welcomes visitors to the
dairy and offers tours of its farms. Its products can be purchased directly from the dairy
or from the main shop in Livadi. The shop also sells other typical local products.
Voskos
Dairy:
Xirolaki - Dolichi
40200 Elassona (LA)
Shop:
Livadi Olympou
40002 Elassona (LA)
Distance from
Larissa: 74 km
Vólos: 133 km
Thessaloniki: 116 km
Tel: (+30) 24930 41341
info@voskos.gr
Voskos
www.voskos.gr
Every day (except Sunday in
Autumn)
Dairy: 8:00 -15:00
Shop: 9:00 - 21:00
Rates (per person)
Free visits
Best season
Spring and summer: high lactation
Autumn: birth of the animals
Gift ideas
Typical cheeses (Feta PDO plain or with
herbs from Mount Olympus, Voskotiri,
Myzithra, Graviera, Kefalotiri) and other
local products (wine and spirits, olives,
honey, pasta, Trahanas, etc.)
Accommodat