years of historyA family tradition that began in the 1960s.
Azienda Agricola Ferranti · Since the 1960s
Sicilian cheese,
from the heart of the Sicani Mountains.
For more than sixty years we have worked our land, raised our animals and transformed their milk into cheeses rooted in Sicilian tradition.
A supply chain that starts from the land
Fields, pastures, livestock and dairy: every stage belongs to the same territory.
Scroll to discover FerrantiPecorino Siciliano PDO · Signature product
hectaresFields, pastures and woodland in the Sicilian countryside.
Pecorino SicilianoThe cheese that best represents our identity.
awards over the yearsGambero Rosso, Trinacria d'Oro, Best in Sicily and Trofeo San Lucio.
Our signature product
Pecorino Siciliano PDO.
Our signature.
Fresh, whole raw ewe’s milk. Lamb rennet. A wooden vat, rush baskets and an ageing process that is never rushed.
Pecorino Siciliano PDO is the cheese that best tells our story: it begins with milk tied to the territory and follows a defined method made of precise gestures and natural timing.
Raw materialRaw ewe’s milk
CoagulationLamb rennet
AgeingMinimum 4 months
ProcessingWooden vat · Rush baskets
Three brothers, one choice: to stay.
Our story
In the 1960s, one simple choice: to stay.
Three brothers chose the Sicani Mountains instead of leaving. From that decision came the farm that continues today with the second generation.
Ferranti begins
Land, livestock and family work become the foundation of the business.
The second generation joins
The farm grows while keeping its connection with the method and the territory.
300 hectares and a complete cycle
Crop production, animal feeding and milk processing all belong to the same agricultural project.
From the land to the cheese
Quality begins before the dairy.
Every cheese begins with work that starts long before the dairy. From fields of forage and cereals to milk processing, each stage belongs to the same supply chain.
We grow
Forage and cereals grow on our land and contribute to feeding our animals.
We raise
Cattle and sheep are part of the same agricultural system, tied to the rhythms of the territory.
We transform
In the dairy, milk becomes cheese through processes that respect the raw material and tradition.
We let it mature
Time completes the work: ageing defines texture, intensity and character.
Cheesemaking at the Ferranti dairy
Awards
Quality recognised over time.
From 2012 to 2022, Ferranti received regional and national awards that reflect the continuity of our work on Pecorino Siciliano PDO and traditional cheesemaking.
A selection of the main awards received by Ferranti over the years.
Gambero Rosso
Italy’s best cheeses
Ferranti Pecorino was included among the outstanding cheeses selected in the national guide.
Trinacria d'Oro · 1st place
Best Pecorino Siciliano PDO
Ferranti took first place in the competition dedicated to Pecorino Siciliano PDO.
Best in Sicily
Best cheese producer in Sicily
Domenico Ferranti received the award in the 2017 edition of Best in Sicily.
Trofeo San Lucio · 1st place
Pecorino Siciliano PDO
First place in the Pecorino Siciliano PDO category at the 8th Trofeo San Lucio cheese competition.
Trinacria d'Oro · 1st place
Best Pecorino Siciliano PDO
Another first place confirmed Ferranti among the leaders of the competition.
Trinacria d'Oro · double 1st prize
First place in both fresh and aged categories
Ferranti won both Pecorino Siciliano PDO categories. ONAF also highlighted the record number of trophies earned over the competition’s first ten years.
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