Mongibella is a young familyrun processing business located in the Iblei hills near Buccheri which is in the province of Siracusa, 1000 meters above sea level.The establishment of 500 square meters is located in the upper valley of the Anapo river, and looks directly at Mount Etna which is also known as Mongibello this is why we gave the company its name.
Our business started in May 2004 and we use the latest dairy technologies while maintaining tradition and authenticity.After only three years of activity, Angelo and Silvana started to meet other realities and participate in some competitions until 2010, when the first rewards began to arrive.Angelo Ciurcina’s expertise in the seasoning process has been handed down over three generations and today he is a master cheese maker par excellence, he says not only for passion but also for necessity.
Angelo is in charge of production together with a specialized and constantly trained team and they succeed in obtaining high quality products. Silvana Cutrale, Angelo’s wife, is in charge of Administration and Marketing department.
Their son Giuseppe is responsible for quality. He is graduated in Food Technology from the Agricultural University of Florence. After the first degree, and while waiting to obtain the specialist degree at the University of Parma, Giuseppe already combines the technical skills acquired with the experience inherited from his family.
The Love and Passion that we put into our products are the driving forces that inspire us to create a high quality cheese that brings out the aromas and flavors of our beautiful Sicily.Last but not least, Professionalism is very important to us. For this reason, Mongibella regularly carries out specialized training courses for their staff.
We love our land and the good things that come from it; we like to pamper our customers with the unique flavors which have been lost in the industrial and standardized production.
"Thousands, millions of people work, produce and save despite everything we do to try to harass, obstruct and discourage them. It is a natural vocation that drives them, not only their thirst for profit. The taste, the pride of seeing their business thrive, purchasing credit, inspiring confidence in an ever growing numbers of clients, expanding structures, these things represent the driving force towards progress which is as strong as the profits itself. If this wasn't the case, entrepreneurs wouldn't exert all their energy and invest all their capital in their company when the profit to be made is much more modest than the profit they could make confidently and comfortably doing something else"