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
“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.
