Category: Senza categoria

Ideas and tips on how to serve stracciatella in your restaurant

Delicious shreds of fiordilatte immersed in creamy fresh cream: this is stracciatella cheese, a delight for the palate that the whole world envies.

Stracciatella is a one-of-a-kind dairy product, with an unmistakable texture and flavor, capable of winning anyone over from the very first taste.

But how should you serve stracciatella to best enhance its flavor and characteristics? Here are 5 tips on how to present this delicacy to your customers.

What is stracciatella and what makes it unique?

Stracciatella cheese is a dairy product with a unique and unmistakable flavor, typical of Southern Italy.

Its name comes from the way it is produced: the fiordilatte is “shredded” by hand into small strips, which are then immersed in cream made from fresh cow’s milk, giving stracciatella its signature creaminess.

Stracciatella is also used as the filling for another Italian delicacy: cow’s milk burrata.

5 tips on how to serve stracciatella the right way

Stracciatella is an ingredient that should never be missing from any restaurant kitchen—not only for its delicious taste, but also for its great versatility.

To make the most of this incredible product, here are 5 tips on how to serve stracciatella in your restaurant, enhancing its flavor and texture while preserving all its nutritional properties:

1. Store it properly. Stracciatella should be kept refrigerated, covered or sealed, to prevent it from drying out or becoming contaminated by other ingredients. It is best consumed within a few days of production and taken out of the fridge at least half an hour before serving so it can return to the ideal temperature.
2. Serve it plain. To allow your customers to enjoy its most authentic and genuine flavor, serve stracciatella on its own with a drizzle of extra virgin olive oil and a pinch of pepper, perhaps accompanied by croutons or toasted bread. You can pair it with grilled vegetables, sun-dried tomatoes, and anchovies for a savory touch, or figs and honey for a more delicate option.
3. Use it in starters, first courses, and main dishes. One of the reasons stracciatella should never be missing from your kitchen is its versatility, which makes it perfect for enhancing a wide variety of dishes, such as bruschetta, crêpes, risottos, salads, and many other recipes.
4. Offer it on pizza. Stracciatella is also perfect as a pizza topping, adding a gourmet touch. A classic pairing is undoubtedly stracciatella, mortadella, and pistachio, but you can experiment with bolder flavors such as turnip greens, anchovies, stracciatella, and pink peppercorns.
5. Choose only high-quality stracciatella. To ensure you offer your customers only fresh, high-quality stracciatella with a genuine flavor made according to tradition, choose products from the finest dairies, such as Latteria Sorrentina.

Why choose Fiordipanna stracciatella from Latteria Sorrentina?

Now that you know more about stracciatella cheese and how to serve it, if you run a restaurant or pizzeria, give your guests the opportunity to taste the true flavor of Italian stracciatella by choosing Fiordipanna from Latteria Sorrentina.

Our Fiordipanna, made only with top-quality cow’s milk, is not only thicker and creamier than other stracciatellas, but also contains a greater quantity of shredded fiordilatte, allowing you to fully savor its flavor together with that of fresh cream.

Also try the other products in our catalog, such as our different types of fiordilatte, cow’s milk ricotta, caciotta cheeses, scamorza, and all our specialties.

If you would like more advice on how to serve stracciatella or have questions about our products, contact us and we will provide you with all the information you need.

Latteria Sorrentina goes at TuttoFood

We are unstoppable! The Latteria Sorrentina team is running at full throttle, or rather at ‘Full Food’. Next stop will be Milan, for the most important B2B fair of the agri-food industry.

We very much care about this event, as it’s a real showcase for everyone in this sector. It is here that the foundations are laid for new collaborations, partnerships are strengthened and new paths and opportunities are evaluated together, through a packed schedule of exciting meetings. In short, we have this event very much at heart as it allows us to re-embrace old friends and meet new ones.

At the Tuttofood International Fair in Milan, Latteria Sorrentina presents the Milkchain for Fiordilatte di Napoli. From the barn where the milking milk is collected to the processing in the dairy to the distribution at the point of sale, the consumer will be able to have a full overview on the entire supply chain. A controlled supply chain of only milk from Campania, which is why the name Milkchain was suggested. A QR code takes the consumer to a web site where it is possible to enter the production lot and see the entire production path of Fiordilatte di Napoli. At the Latteria Sorrentina stand at Tuttofood, it will be possible to follow the Milkchain from the display counter back to the farm in Campania that supplied the milk and learn the names of the cheesemakers who processed it.

From 22 to 26 October, we will be in Rho, province of Milan, in Hall 6, Stand E15/F20, where we will have the pleasure of welcoming many guests including chefs and pizza makers, who will delight us with their expert demonstrations and cooking demos. Below is the calendar of our appointments. We look forward to seeing you!

Cheese for piadina: which one to choose for an irresistible menu?

Piadina romagnola is an authentic icon of Italian gastronomic tradition: a simple dish yet rich in history, appreciated by both adults and children alike. Tasty, fragrant, and incredibly versatile, piadina lends itself to countless interpretations, from the most traditional fillings to more innovative or gourmet ones.

For this very reason, if you run a restaurant, pizzeria, or food venue, including piadina on your menu can prove to be a winning choice. But which cheese should you choose for piadina to best enhance the flavor of this dish?

Beyond the classic options, today we’ll explore some creative variations enhanced by Latteria Sorrentina products, designed to offer your customers a unique experience.

Which cheese goes in piadina?

When talking about traditional piadina romagnola, the cheese that immediately comes to mind is undoubtedly Squacquerone: a fresh, creamy cheese with a delicate flavor that, as it melts, creates an irresistible combination with warm piadina. Its slightly tangy taste pairs perfectly with prosciutto crudo and arugula, one of the most classic and appreciated fillings among piadina lovers.

However, if you want to stand out and offer something truly original in your venue—without sacrificing flavor, of course – the alternatives to make your piadine irresistible are many. The possibilities are endless. Let’s see which cheese to use for piadina to win over your customers’ palates and, above all, where to find the best ones on the market.

Cheese for piadina: all the tasty variations to surprise your customers

To stand out and offer a unique gastronomic experience in your venue, you can enrich your recipes with high-quality fresh cheeses. Latteria Sorrentina offers a selection of products that pair perfectly with piadina, allowing you to create delicious and refined combinations:

• Piadina with ricotta: lightness and flavor

Latteria Sorrentina ricotta, soft and creamy, is perfect for a light yet flavorful piadina. Its delicate taste allows for both sweet and savory pairings. A winning idea? Ricotta, honey, and walnuts for a refined piadina, ideal as a brunch option or as an alternative dessert. If you prefer a savory filling, try it with spinach sautéed in a pan with a drizzle of oil and a sprinkle of black pepper, for a balanced and nutritious vegetarian version.

• Piadina with fiordilatte: fresh and stringy

Fiordilatte is a fresh cow’s milk mozzarella with an authentic flavor, ideal for adding a pleasant note of freshness to piadina. Slightly melting when in contact with the warm piadina, it provides a stringy texture that will win over your customers. For a Mediterranean-style pairing, try it with sun-dried tomatoes, fresh basil, and a drizzle of extra virgin olive oil. If you want to be more daring, add anchovies in oil for a savory and enveloping note.

• Piadina with stracciatella: enveloping creaminess

Stracciatella cheese is one of the most indulgent choices for filling piadina. Thanks to its creaminess and rich, enveloping flavor, it is perfect for both delicate and bold pairings. For a balanced filling, try it with grilled zucchini and a drizzle of lemon-flavored extra virgin olive oil. If you prefer a more intense flavor combination, pairing it with mortadella and chopped pistachios is an explosion of taste, perfect for winning over even the most demanding palates.

• Piadina with scamorza: bold flavor

White or smoked scamorza offers a more intense flavor, ideal for those who love bold tastes. Its firm texture and smoky aroma pair perfectly with strong-flavored ingredients. A winning combination? Smoked scamorza, speck, and sautéed mushrooms: a savory and well-balanced mix that makes every bite a unique experience. If you’re looking for a vegetarian option, pair white scamorza with grilled eggplant and roasted peppers for a dish rich in flavor and color.

Choose the quality of Latteria Sorrentina for your piadine!

To guarantee your customers an authentic and unforgettable culinary experience, it is essential to choose top-quality ingredients. Latteria Sorrentina fresh cheeses are made with high-quality milk, following ancient Campanian dairy-making traditions.

In our catalog, you’ll find a wide range of products: cow’s milk fiordilatte and fresh ricotta, white and smoked scamorza, caci and small caci cheeses, burrata, and our Fiordipanna stracciatella cheese, enriched with a greater quantity of fiordilatte strands immersed in delicious fresh cream, for an even more enveloping flavor.

Contact us for more information or to order our products: we’ll bring our delicacies straight to your door, wherever you are!

Between tradition and innovation: 5 Easter desserts for your menu

Easter is one of the most eagerly awaited holidays of the year, the perfect occasion to gather with loved ones and enjoy delicacies and sweet treats together. For restaurateurs, chefs, and pastry chefs, the Easter period is also the ideal time to refresh their dessert menu by adding unexpected and innovative creations, to be paired with some must-have traditional Italian desserts.

If you want to make your Easter menu irresistible, here are 5 ricotta- and dairy-based Easter desserts to delight your customers!

5 ricotta-based Easter desserts and more!

If you really want to surprise your customers and offer them a unique gastronomic experience, you can focus on dairy products. Creamy and versatile, they are the perfect ingredients for creating original, flavorful desserts.

From sweet Easter cakes to tarts and small pastries, here are 5 delicious and irresistible proposals for your restaurant’s menu.

1. Neapolitan pastiera: the timeless classic

Neapolitan pastiera is the undisputed symbol of Easter in Campania and a must for any restaurant that wants to offer an authentic, traditional dessert. Its shortcrust pastry base encloses a creamy filling of ricotta, cooked wheat, candied fruit, and aromas that create an unmistakable flavor. For a truly exceptional result, prepare the pastiera using only fresh, high-quality ricotta for desserts, the only kind that can guarantee a soft, enveloping texture.

2. Easter cheesecake with ricotta and white chocolate

If you want to surprise your guests with an Easter dessert that has an international touch, cheesecake is the right choice! This version features a crunchy base made from crushed biscuits and butter, filled with a cream of cow’s milk ricotta and white chocolate, all decorated with fresh berries and/or chocolate eggs for an even more eye-catching effect!

3. Stracciatella and chocolate mousse

The combination of the intensity of dark chocolate and the creaminess of stracciatella creates the perfect balance between sweetness and freshness. To prepare the mousse, mix the stracciatella with whipped cream and powdered sugar to create a soft, velvety base, then add a dark chocolate ganache and a sprinkle of crunchy chocolate shavings. A sophisticated dessert, perfect for those who appreciate contrasts in texture and flavor.

4. Sweet sfogliatella with scamorza and honey filling

An innovative interpretation of the classic sfogliatella, in which the ricotta cream is replaced with a mix of sweet scamorza and honey, creating a contrast between the light savory note of the cheese and the natural sweetness of the honey. Served warm, this sfogliatella offers a combination of aromas and textures that will win over all your customers, leaving a pleasantly enveloping and fragrant note.

5. Tart with fiordilatte cream, strawberries, and raspberries

An Easter dessert that brings all the goodness of seasonal fruit to the table. The crumbly shortcrust pastry base is filled with a velvety cream made with drained and blended fiordilatte, cream, powdered sugar, vanilla, and agar agar (or gelatin). Completing it all is a generous topping of fresh strawberries and raspberries, for a touch of freshness and indulgence.

Enhance the flavor of your Easter desserts with Latteria Sorrentina products

To offer your customers impeccable, richly flavored Easter desserts, choosing the right ingredients is essential. That’s why you can rely on Latteria Sorrentina, where quality always comes first.

With us, you can find a wide range of products made with fresh cow’s milk, following the oldest Campanian dairy-making traditions. Our pastry ricotta is perfect for dessert preparation because it does not moisten doughs or alter flavors. White scamorza, with its fresh and delicate taste, and our various types of cow’s milk fiordilatte are just some of the specialties that make your dishes truly unique such as Fiordipanna stracciatella, made with cow’s milk and fresh cream, with many more fiordilatte strands than other varieties, for an even richer and more authentic taste.

Don’t miss the opportunity bring the true flavor of Campanian tradition to the table: discover our full range of cheeses and dairy products, and contact us for more information or to find out how to purchase our products and have them delivered anywhere in the world!

The pastiera is also an Epiphany dessert: origins and history of the tradition

In the menu of your venue, are you thinking of adding a typical Epiphany dessert but don’t know which one?

The choice is wide because the extraordinary Italian gastronomic culture, in addition to seasonality and territoriality, is also deeply linked to tradition and celebrations. From north to south, in fact, there are many typical Epiphany desserts, but there is one which, although belonging to the Campanian tradition, is loved everywhere: the Neapolitan pastiera.

Not everyone knows, however, that pastiera is not only a typical Easter dessert: an ancient tradition holds that the first pastiera of the year should be eaten precisely on Epiphany Day.

Let’s find out more about the origins of this dessert and which ricotta to use for a
perfect pastiera!

Here’s how pastiera was born and why it is prepared as an Epiphany dessert

The origins of pastiera are a mix of history, faith, and mythology: a story worthy of the fervent creativity of the Neapolitan people.

The legend surrounding its birth tells that the Siren Parthenope, enchanted by the natural beauty of Naples, chose as her dwelling the waters between Posillipo and Mount Vesuvius, from which she emerged every spring to delight the local people with love songs. The Neapolitan people decided to pay homage to her with seven gifts: flour, a symbol of wealth; ricotta, an offering from the shepherds; eggs, a symbol of fertility; wheat cooked in milk, symbolizing the fusion of the animal and plant kingdoms; orange blossom flowers, fragrant like the Campanian land; cinnamon, representing distant peoples; sugar, sweet like the song of the siren.

Parthenope, happy with the gifts she received, dove into the depths and laid them at the feet of the Gods, who mixed them together, transforming them into the first Pastiera.

A more recent story, on the other hand, attributes the origins of the dessert to a Benedictine nun from the Neapolitan Convent of San Gregorio Armeno, who in the 16th century decided to create a dessert that could bring together some of the most symbolic ingredients of the Easter period. In reality, although everyone knows pastiera as a typical Easter dessert, according to Campanian tradition the first pastiera of the year should be eaten on January 6th, Epiphany Day.

This is because the first Easter in the Christian religion coincides with the arrival of the Three Wise Men. On the calendar, this day celebrates what is defined as the “Epiphany Easter,” which means precisely the announcement of Easter.

From legend to gastronomic tradition: which ricotta is used for the true Neapolitan pastiera?

Especially in Campania, every family and every pastry chef has their own recipe for Neapolitan pastiera, but despite small variations and secrets, the fundamental ingredients are strictly the same.

Among the most important is undoubtedly ricotta, which can be made from sheep’s milk or cow’s milk. The former has a stronger flavor but is also fattier, while cow’s milk ricotta is more delicate yet still flavorful, and for this reason it is preferred by many.

The important thing is to use only fresh, dairy-made ricotta, with a natural and genuine flavor and produced according to ancient dairy-making traditions, such as that of Latteria Sorrentina.

Where to find the best ricotta for traditional Epiphany desserts and beyond?

If for your restaurant you are looking for the best ricotta for desserts, choose the products of Latteria Sorrentina: discover all our delicious ricottas made only with cow’s milk, such as pastry ricotta, velvety and dry, which does not moisten doughs or alter their flavors, or the Ricotta Fuscella of Naples, excellent to enjoy on its own or as a precious ingredient in sweet and savory dishes.

Also try our Monti ricotta, ideal for fillings, or our Fior di Ricotta, enriched with top-quality cream, soft and creamy and therefore particularly suitable for making desserts and cakes.

Would you like more information about our ricottas or other products in our catalog? Contact us and we will be happy to provide you with all the assistance you need.

Guide to wines to pair with mozzarella: how to enhance the excellence of Made in Italy

Mozzarella is one of the symbols of the Italian dairy tradition, appreciated for its freshness, delicate flavor, and extraordinary versatility in the kitchen. For foodservice professionals, offering innovative pairings of mozzarella and wine—another undisputed symbol of Made in Italy—means elevating the dining experience of their customers, enhancing the flavors of a product that is a true emblem of our tradition.

From the Alps to the coasts of Sicily, every Italian region offers excellent wines to pair with mozzarella, perfect for adding a touch of originality to your gastronomic proposal.

Here, then, are 5 ideas to create the perfect wine and mozzarella pairing, enhancing the flavors of both products and offering your guests an unforgettable experience.

5 types of wines to pair with mozzarella

Finding the right pairing between wine and mozzarella allows you to fully enhance the organoleptic characteristics of both products, their flavors, aromas, and fragrances—so you can offer your customers a complete and engaging culinary and sensory experience.

Here is a selection of 5 wines to pair with mozzarella to feature in your restaurant:

1. Fresh and light white wines. Fresh mozzarella, with its soft texture and delicate flavor, pairs perfectly with fresh white wines featuring light herbal notes such as Pinot, Verdicchio, Vermentino, and Falanghina. Their marked acidity enhances the milky sweetness of mozzarella, creating a harmonious balance—ideal for dishes where mozzarella is enjoyed on its own.
2. Structured and full-bodied white wines. Wines such as Chardonnay, Fiano, and Greco di Tufo, with their aromatic complexity and fruity and mineral notes, add depth to the pairing with mozzarella without ever overpowering its flavor and freshness. In particular, these wines are also perfect with smoked mozzarella, as their complex structure balances the cheese’s savoriness and intensity, creating an elegant and harmonious pairing.
3. Fresh and fruity rosé wines. Italian rosés pair beautifully with mozzarella thanks to their freshness, fruity aromas, and acidity, which combine well with the cheese’s softness. A delicate and pleasant pairing that enhances the lightness of both products.
4. Prosecco and sparkling wines. Thanks to their lively acidity and light bubbles, sparkling wines are perfect for contrasting the sweetness and creaminess of mozzarella without masking its flavor. Moreover, the bubbles help cleanse the palate from the creaminess of mozzarella—or other flavors (for example, the breading of mozzarella in carrozza)—leaving the mouth fresh and ready for the next bite.
5. Light red wines. Although white wines, rosés, and sparkling wines are generally more suitable for pairing with mozzarella, there are some light, low-tannin reds that can create an excellent match. Wines such as Pinot Noir or Barbera, thanks to their delicate structure and distinctive freshness, balance the creaminess of mozzarella without overpowering it, resulting in an unexpected yet very enjoyable pairing.

Where to find the best mozzarella for your restaurant?

Now that you have a clearer idea of which wines to pair with mozzarella, make sure you serve only top-quality products, such as those from Latteria Sorrentina, one of the leading suppliers for restaurants and pizzerias in Italy and abroad.

In our catalog, you will find different types of cow’s milk fiordilatte, including Fiordilatte di Napoli, with its genuine and natural flavor; Fiordilatte dei Monti, perfect for authentic Neapolitan pizza; and Fiordilatte della Penisola, with a soft, elastic, and stringy texture.

Discover also our ready-to-use mozzarella and lactose-free options, and if you would like to learn more, contact us for further information about all our products.

All about stracciatella cheese: what it is and how this delicacy is made

Italian cuisine is known and appreciated all over the world, and one of the reasons is undoubtedly the extremely high quality of the products it is based on, including dairy products such as stracciatella, a rich, creamy delicacy that is excellent both enjoyed on its own and as an ingredient in many dishes.

Let’s find out more about stracciatella cheese: what it is, what ingredients it’s made from, and how it is produced by Latteria Sorrentina, a historic company that has been carrying on the authentic Campanian dairy tradition with care and passion for over five generations.

What is stracciatella cheese? Characteristics and ingredients

Stracciatella is a product that belongs to the category of dairy derivatives. More specifically, it is a thick, creamy dairy product with a delicate flavor.

In particular, Latteria Sorrentina’s stracciatella cheese is made using only top-quality ingredients and is produced with cow’s milk, fresh cream, and shredded pieces of fiordilatte (hence the name “stracciatella”).

What truly distinguishes our Fiordipanna, thicker, creamier, and more indulgent than other stracciatellas, is the higher quantity of shredded fiordilatte mixed into the fresh cream. From the very first taste, this allows you to fully savor the flavor of fiordilatte.

But how is it made? Let’s take a closer look at all the stages in the production of Latteria Sorrentina’s stracciatella.

Stracciatella cheese production: what it is and how it’s made

The main production stages of Latteria Sorrentina’s Fiordipanna are as follows:

• Cow’s milk is heated;
• Rennet is added to the warm milk to make it coagulate;
• The curd is broken to allow the whey to drain;
• The resulting curd is stretched with boiling water;
• The stretched curd is then “shredded” by hand and immersed in cream made from fresh cow’s milk.

Why choose Latteria Sorrentina’s Fiordipanna for your business?

Latteria Sorrentina’s Fiordipanna is crafted to enhance all the qualities of its ingredients and to guarantee a rich, authentic flavor.

Our “fiordilatte in cream” will win over you and your customers, and thanks to its versatility, you can use it in a wide variety of recipes to feature on your menu.

Among our products, you can also find authentic cow’s milk burrata available in many variations, different types of fiordilatte, and much more.

What are you waiting for? Contact us for more information or to place an order: thanks to our BRC, IFS, and Halal certifications, and our state-of-the-art preservation techniques, we can deliver our delicacies wherever you are!

Latteria Sorrentina is going to fly to the States, for the International Pizza Expo in Las Vegas, from 19 to 21st of March, ready to bet on Made in Italy in America and around the world. Like every year, this could be a gold chance to taste our Fiordilatte that will be obviously the star of our stand because, as known, “On a pizza there should only be Fiordilatte”, but furthermore the opportunity to taste many of our specialties that are perfect for enriching this dish that is World Heritage Site such as our Fiordipanna or Smoked Provola and so on. Many guests and friends will come to visit us during these days of the fair to enjoy our time together.

Join us, we will be at booth 3259 of the Las Vegas Convention Center, we will document this delicious and fantastic adventure day by day!

Furthermore immediately after the show we leave for San Diego…Another edition of Fiordilatte Summit – United States WEST COAST EDITION at OFFICINE BUONA FORCHETTA 2865 Sims Rd, San Diego, CA 92106 to discover all Latteria Sorrentina world.

Join us in San Diego with an email to newsletter@amodiogroup.it
DON’T LET OTHERS TELL YOU!!