A working organic family farm high in the Madonie above Collesano, in Contrada Sant'Anastasia at around 850 metres, spread over roughly 60 hectares inside the regional park. It is one of the homes of the Provola delle Madonie, a Slow Food Presidium cheese — Grazia (Sandra) Invidiata is among the handful of producers who keep this traditional stretched-curd provola alive, and has long been one of its standard-bearers. Her Brown-breed cattle graze free on mountain pasture, and the milk becomes raw milk on tap and cow's-milk cheeses, both fresh and aged: healthy, genuine, km-zero produce, certified organic. The setting is pure Madonie, with walking paths leaving from the farm. It's a place to buy direct rather than a restaurant — open year-round by reservation, so call ahead before driving out, especially off-season.
~80 free-range Brown (Bruna) & crossbred cows, ~60 organic ha
Timeline
1995Sandra Invidiata, an agronomy graduate, starts raising dairy cattle on old family land in the Collesano mountains.
People & families
Sandra Invidiata— agronomist who started the family dairy farm in 1995 and began making organic cheese around 2000; today it runs an on-site cheese-dairy, a teaching farm and a small agriturismo.
Stories & traditions
Around 80 free-range Brown (Bruna) and crossbred cows graze some 60 organic hectares high in the Madonie Park — everything is certified organic and made from the farm’s own raw milk.
The dairy is the Slow Food Presidio standard-bearer for Provola delle Madonie; it also makes ricotta, smoked tumine, caciotte, canestrato and primo sale, and grows the Fagiolo a Badda bean.
Its raw milk is sold from a dispenser in central Collesano — Madonie milk at zero kilometres.
