The story
Perched on the slopes of Mount Etna, Caseificio Neve dell’Etna is a family-run dairy where traditional Sicilian mozzarella is crafted using “time-honored methods passed down from father to son,” as creator Salvo Guarneri describes. Guarneri calls it “a perfect caseificio-trattoria” with an abundant cheese tasting and huge stuffed mozzarellas, all enjoyed with a panoramic view of the volcano.
The signature creations are the Vulcano dell’Etna, stuffed with eggplant parmesan, and the Stromboli, filled with sausage and friarelli—a true expression of Sicilian dairy craftsmanship tied to the volcanic terroir. Beyond these, the pure Mozzarella Siciliana showcases the craft’s simplicity, while fresh ricotta stars in warm pastries like iris and raviole, served with a generously generous filling. Guarneri also highlights two “incredible pastas,” making this spot a must for anyone seeking Etna’s dairy heritage.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 11 dish mentions say about the food
Reviewers rave about the Degustazione di formaggi misti, a standout cheese tasting that captures the rustic, heartfelt soul of the mountain. The overall vibe is one of warm, genuine hospitality and simple, deeply satisfying Sicilian flavors.
“We start with a mixed cheese tasting, fresh and aged, all produced right here at kilometer zero. It's so abundant it feels like an all-you-can-eat. We have smoked mozzarella, cheese with honey, super fresh ricotta, fried ricotta, and fried primo sale.”
What creators say
3 creators have covered Caseificio Neve dell'Etna. Most active: Salvo Guarneri
- Salvo GuarneriLoved
Caseificio-trattoria vista Etna con menu formaggi XXL a 25€ adv x caseificio neve dell’Etna · @ 0:09
A perfect caseificio-trattoria at the foot of Etna with an abundant cheese tasting, two incredible pastas, and huge stuffed mozzarellas, all while enjoying the panoramic view.
Dishes mentioned
Degustazione di Formaggi Misti
We start with a mixed cheese tasting, fresh and aged, all produced right here at kilometer zero. It's so abundant it feels like an all-you-can-eat. We have smoked mozzarella, cheese with honey, super fresh ricotta, fried ricotta, and fried primo sale.
Pasta con Ricotta, Finocchietto Selvatico, Acciughe e Molli Catturata
This pasta is so good, tasty and creamy that it's worth driving four hours from Palermo to Catania just to try it. It's made with ricotta, wild fennel, anchovies, and 'molli catturata' — a local catch.
Pasta Vecchia Tormina con Salsa di Pomodoro, Zucchine, Melanzane e Scaglie di Ricotta Infornata e Salata
The second pasta is vecchia tormina with tomato sauce, zucchini, eggplant, and flakes of baked and salted ricotta. It's another fantastic dish, also worth the long drive.
Mozzarella XXL Farcita alla Parmigiana
The real off-menu specialty: these XXL fresh mozzarellas stuffed with parmigiana — huge as Mount Etna. Unbelievably fresh and delicious.
Mozzarella XXL Farcita con Salsiccia e Verdura
The other off-menu option: these XXL fresh mozzarellas stuffed with sausage and vegetables. Also huge and incredibly fresh.
- Salvo GuarneriLoved
IL PRIMO CASEIFICIO IN SICILIA CON DOLCI ALLA RICOTTA FRESCA · @ 0:07
This is a dairy in Sicily that produces fresh ricotta on-site and uses it to fill traditional pastries like iris and raviole. The pastries are served warm, with an exceptionally generous filling, and are made with locally sourced ingredients (kilometer zero). The dairy is located with a view of Mount Etna, making it a unique spot for breakfast.
Dishes mentioned
Iris di Ricotta
These iris are made with fresh ricotta from the dairy itself, at kilometer zero. They are served hot — so hot they melt in your mouth. The filling is incredibly generous, absolutely overflowing. It's the real delight here.
Raviola di Ricotta
The classic raviola is stuffed with ricotta cream — it's also overflowing, just like the iris. The cream is abundant and delicious.
Raviola di Ricotta al Cacao
This is the new version: raviola with ricotta and cocoa. It also explodes with filling, just like the classic one. A great novelty.
- Salvo GuarneriLoved
#adv CASEIFICIO SPECIALIZZATO IN MOZZARELLE XXL RIPIENE · @ 0:00
This is a family-run dairy on the slopes of Mount Etna in Sicily, where they craft traditional Sicilian mozzarella using time-honored methods passed down from father to son. The mozzarella is made by hand from curd, stretched, cooled, and brined to perfection. Their signature creations are stuffed mozzarellas like the Vulcano dell'Etna with eggplant parmesan and the Stromboli with sausage and friarelli — a true expression of Sicilian dairy craftsmanship tied to the volcanic terroir.
Dishes mentioned
Mozzarella Siciliana
The taste is excellent, and when the milk gushes out like that you know it's made right. I can really tell the quality.
Vulcano dell'Etna
If you want to try the specialty of this dairy, it's the stuffed mozzarellas. This one is the Vulcano dell'Etna, filled with eggplant parmesan.
Stromboli
And the Stromboli is filled with sausage and friarelli (broccoli rabe). Another one of their stuffed specialties.
