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.