SCOPRI LA GAMMA DEI PRODOTTI FIORETTA
Ogni prodotto della gamma Fioretta gode della preferenza di gusto dei consumatori.
Sarà merito del territorio incontaminato in cui pascolano le mucche, sarà merito delle persone che lavorano in Fioretta, sarà merito dei controlli imposti con rigore, o forse il merito è dei nostri mastri casari, fatto sta che quella a marchio Fioretta è definita dal nostro stesso consumatore “Una mozzarella che piace”.

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In an area noted for the quality and flavour of its products.
Modica is classed as a UNESCO World Heritage site and is justly famous for the superb Baroque architecture of its historic centre. It is also internationally renowned for its excellent food products, including chocolate, milk, cheeses, oil, and honey. But another well-known feature of this area is the attractive countryside, with its patchwork fields divided by dry stone walls and marked by occasional, majestic, carob trees.

This is the area where Fioretta is based, in the open, unspoilt countryside of the Modica region, with its soft climate, dry stone walls and carefully restored farmhouses. The enterprise originated in a typical dairy farm, where milk fresh from the cows was transformed by traditional methods into such cheeses as caciocavallo, ricotta and tuma.


The cheesemaking business owes its origins to the far-sighted approach adopted by its founder, Orazio Modica. In 1954, he had the idea of using the readily-available local milk supply to produce provola and ricotta cheeses: staple elements in the traditional Hyblean diet.

In 1981, his wife Carmela decided to establish the cheesemaking business known as the "Caseificio Madonna delle Grazie". This proved a decisive step in the development of a company which, over the course of time, grew into a very important and successful concern in the Ragusa area.

Attention to the marketplace and a skilful use of branding and communications led up to the adoption of the FIORETTA name in the early 1990s. A change in company organisation in 1998 saw the establishment of the factory in Contrada Crocevie, which boasts a production area of 1400 m² and still remains the headquarters of the business.

Nowadays, the name Fioretta is universally recognised as synonymous with quality, goodness and freshness: a reference point for the cheesemaking industry in south-eastern Sicily.

Fioretta has now become a state-of-the-art producer, with a highly organised production cycle and distribution chain, all the very latest equipment, and impeccable standards of safety and hygiene. But the success of the company is also due to the business skills and dedication shown by the entire family, and the efforts they make to ensure the quality of a product which is fully comparable to its best-known competitors.
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The wisdom behind Fioretta production.

 

In 2014, the scheme to enlarge our current factory reached completion, providing us with a production area of about 2400m² and a processing capacity of around 40,000 litres of milk a day. A large separate building was constructed, dedicated solely to the packaging, storage and the outward movement of products, thus helping to improve our logistic efficiency and to further enhance the hygiene conditions in the production zone.

The secret behind Fioretta quality lies first and foremost in the milk, exclusively sourced from farms in the Modica countryside. These same farms that supply the milk have to apply the initial tests for quality and safety. The milk which arrives daily at the Fioretta factory then has to be subjected to a series of rigorous controls, carried out in our own internal laboratory, in order to ensure the very highest standards of purity and chemical composition.

 

 

The milk is released from the milk-tankers into the storage tanks and then transferred directly into the pasteurisation plant, where it is heat-treated to ensure the proper standards of purity and cleanliness.   The milk is then processed in two large multi-purpose vessels, where it is transformed into curd, used in making the “pasta filata” (stretched curd).

The curd is processed in a series of stretching machines. The first produces the “pasta filata” that the master cheesemakers, with their specialist skills, can then transform into provola, cacetto, scamorza and the other products which have helped make Fioretta a reference point for the market.
The second stretching machine heads the line for mozzarella production, with a related system for solidifying the cheese and packing it into bags, ready to be stored   in modern refrigerators at a temperature of 0°/4°C.

 

 

The whey that remains after curd production is carefully filtered and then used to make one of the best Sicilian cheeses: Ricotta.
Indeed, Fioretta ricotta cheese is not produced by causing the casein to clot, but rather from the protein contained in the liquid part of the milk which separates from the curds during the cheesemaking process.

Fioretta conforms to all current EU regulations, and the internal H.A.C.C.P. self-checking mechanism ensures health and hygiene safety in the production line. While respecting the traditional methods used in making those products which demand the manual skills of master cheesemakers, within the factory premises the actual handling of products is reduced to a minimum.
 
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When self-sacrifice combines with consistent production.

 

The constant involvement of family members in the production and management of the business has ensured meticulous care and dedication over the years when producing excellent fresh products such as mozzarella. Indeed, this has been the main reason why the company’s standards of consistent production and goodness have remained unchanged with the passage of time.

 

 

One of the strong points of Fioretta’s organisational system is certainly its simple company structure, with the owner overseeing every single department in the business. This allows the company to implement a streamlined system of production and decision-making, optimising the value and efficiency of the human resources and controlling the general expenses of the business.

 		  

 

Production under the Fioretta brand is solely entrusted to skilled employees from the locality, while the company uses either its own network or outside couriers specialising in chilled goods to deliver its products.


 

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