FIRST THERE WAS THE TRADITIONAL FARMHOUSE
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.
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.
