The story
Hidden away in Crosia, Azienda Agricola Fabrizio is a farmstay that has earned a 4.3-star reputation for its traditional approach to goat cheese. The only credible review comes from Gambero Rosso, who calls it a "must-visit goat cheese producer on Vulcano" and notes that it's the only operation on the island working exclusively with raw milk.
Gambero Rosso specifically highlights two dishes as "exceptional": the Ricotta Fresca and the Ricotta Infornata. With tags like #rustic and #local-spot, this is a place for purists seeking unfussy, artisanal dairy—exactly the kind of quietly remarkable stop that rewards the off-the-beaten-path traveler.
Synthesised by AI from every creator’s review. First reviewed 2016.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Gambero Rosso’s reviewers celebrate the ethereal, milky freshness of the ricotta fresca, praising it as the star. The overall vibe is one of pure, rustic simplicity, where each ingredient shines on its own.
“This ricotta is incredible — delicate, creamy, and made from raw goat's milk. The secret is in what the goats eat: wild herbs like ginestra, rovi, and rosella that grow on the volcanic soil. It's so good I can't stop eating it.”
What creators say
1 creator has covered Azienda Agricola Fabrizio. Most active: Gambero Rosso
A must-visit goat cheese producer on Vulcano, the only one on the island working with raw milk — the ricotta fresca and ricotta infornata are exceptional.
Dishes mentioned
Ricotta Fresca
This ricotta is incredible — delicate, creamy, and made from raw goat's milk. The secret is in what the goats eat: wild herbs like ginestra, rovi, and rosella that grow on the volcanic soil. It's so good I can't stop eating it.
Ricotta Infornata
This baked ricotta looks more aggressive but it's actually delicate. It's cooked at 270°C for 25 minutes, then cooled for half an hour and turned in the molds. The flavor is deeper and more intense than the fresh one.
