Tenuta Anasita

Tenuta Anasita, founded in 2004 in Olivarella-Corriolo, Sicily, operates across multiple food systems. A herd of hundreds of buffalo grazes across approximately 30,000 square meters, supplying milk for mozzarella di bufala, ricotta, yogurt, and sweets. Pasquale Stanzione, the head cheesemaker with 30 years of experience and multiple awards, leads the dairy program. The estate also produces cured meats from buffalo meat, extra virgin olive oil, citrus fruits, and vegetables. A pastry shop recognized in Gambero Rosso's Bar d'Italia 2023 guide operates on-site. Beginning in 2024, the house will produce wine using native Sicilian grape varieties.