Where quality and craftsmanship meet
Developed by Matteo Portale
WHO WE ARE
WHO WE ARE
The Company was born in 1988, founded by Maurizio Cutraro. The headquarters are in Maletto, a small and charming town at the foot of Mount Etna on the north-eastern side. Maletto is the highest municipality on Mount Etna and in the province of Catania, its territorial peculiarities are the stony soil formed by lava cooled after thousands of years of eruptive activity. In this special soil each fruit takes on unique and special properties and flavors. The main one is the Maletto strawberry and its small and unique variety in the world, the wild strawberry. The company, which has always been family-run, has always placed the quality and craftsmanship of the products and processed products as a general principle. Our highlights are the liqueur “Fragoletto ” and the pistachio liqueur of Bronte D.O.P. Over the years, these have been awarded various regional and national awards. In 2016 the company was restructured and Benedetto Cutraro, brother of Maurizio and his son Vincenzo joined the company. The first historian and great master craftsman, creator and inventor of strawberry liqueur, great pastry chef and ice cream maker. The second, due to his young age and school education, has introduced new growth and development channels. After the renovation, an important space was created for the Transformation Factory which now develops other special products from the strawberry, all with craftsmanship and with products born and grown on Etna.
Also for our Amaretto di Maletto with almond flavor it comes from fruits grown on Etna, the almond in our territory is second only to the Pistachio of Bronte DOP Our Amaro del Siciliano comes from the infusion of aromatic herbs that arise spontaneously on the volcano. As mentioned, the product that most represents the company and the territory is the Strawberry, which comes from Maletto strawberries and is bottled with whole pieces of wild strawberry, you can taste a very precious and tasty fruit together with the liqueur.
The company's transformation system is based on the criterion 'from the tree to the bottle ', all products are at zero kilometer, the production process is carried out in a single environment, all by hand as it was used in the past. In each product the real fruit pulp or the authentic zest is used, in the case of mandarin and lemon, from these are bornthe Limonetto and the Mandarinetto. In the case of coffee roasted in Sicily is used, precisely in Bronte, 2 kilometers from Maletto.