Latteria Sorrentina’s pre-cut fiordilatte in a pouch preserves all the typical characteristics of traditional Campanian dairy production. Fiordilatte is recommended as a topping or main ingredient for round, pala, or sheet pizzas. It is increasingly used in kitchens and restaurants as an appetizer or a side dish.

Fiordilatte is soft, flavorful, and delicate. It has a cream-white color and a texture that is typically soft, elastic, and stringy. It is best enjoyed at room temperature.

Fiordilatte is an excellent ingredient for pizza, as it is less moist and more melty than buffalo mozzarella. But it’s not limited to pizza—it's also enjoyed fresh and natural in the kitchen, often paired with cured ham or mixed salads. One of the most famous dishes is the Caprese salad, served with tomatoes seasoned with oregano, basil, and a drizzle of extra virgin olive oil.

Latteria Sorrentina's products are made following the Campanian tradition, using only 100% Italian milk, carefully controlled and selected for its organoleptic properties.

Fior di Latte dei Monti has all the typical characteristics of traditional Campanian dairy production. It is recommended as a topping or main ingredient for round pizzas, pizza al pala, or pizza al teglia. It is increasingly used in kitchens and restaurants as an appetizer or side dish, though it is also suitable for numerous other preparations and main courses.

The Fior di Latte dei Monti is soft, tasty, and delicate. Its color is cream white, with a soft, elastic, and stringy texture. It is recommended to consume Fior di Latte at room temperature.

Fior di latte dei monti is an excellent ingredient for pizza, as it is less moist and more stringy than buffalo mozzarella. However, it is not just for pizza; it is often consumed fresh and natural in the kitchen, frequently paired with prosciutto crudo or mixed salads. A very famous recipe is the Caprese, which is accompanied by tomatoes seasoned with oregano, basil, and a drizzle of extra virgin olive oil.

The products of Latteria Sorrentina are made according to the Campanian tradition and only with 100% Italian milk, carefully controlled and selected for its organoleptic properties.

The real Fiordilatte is the one from Naples, crafted according to the traditional methods of Campania for fresh dairy products. Beyond tradition, the choice of local, zero-kilometer Campanian milk is essential for creating a flavorful and delicate mozzarella. This makes it perfect for various culinary uses, whether as an appetizer, side dish, or on pizza.

The Fior di Latte from Naples is recognized by its white and velvety appearance, soft and delicious from the first bite. The Fior di Latte produced by Latteria Sorrentina stands out for its genuine and natural flavor. It is made from cow's milk.

The cow's milk is heated to a temperature of 38°C, and then the whey is added. Next, veal rennet is added to the mixture, and it is left to coagulate for about 20-40 minutes. After approximately 3-5 hours, natural fermentation of the curd occurs. Only then is the curd worked and subjected to mozzatura and filatura (stretching).

Latteria Sorrentina products are made with 100% Italian milk, carefully following the Campanian tradition. The quality of the milk is essential for producing high-quality dairy products.

Fior di Latte in a loaf is a dairy product that is very versatile in the kitchen. It’s excellent as a topping or main ingredient for round, pala, or tray pizzas. It’s increasingly used in restaurants for dishes based on mozzarella that are both tasty and delicate.

The Fior di Latte in loaves produced by Latteria Sorrentina has a rich and full-bodied taste, recognizable as soon as you taste it. The main ingredients are as follows: pasteurized cow's milk, salt, rennet, and lactic ferments.

The Fior di Latte by Latteria Sorrentina is produced by heating whole cow's milk to a temperature of 80°C. Next, calf rennet in its liquid form is added. The mixture is left to coagulate and ferment over the following 3-5 hours. The curd is then worked and reduced into strips, stretched, and allowed to firm up in containers of cold water. The final step is salting the fior di latte, which gives it its unmistakable flavor and makes it perfect for many dishes in our culinary tradition.

The products of Latteria Sorrentina are made with 100% Italian milk, strictly following the Campanian tradition. The quality of the milk is essential for producing high-quality dairy products.

Latteria Sorrentina’s pre-cut fiordilatte in a pouch preserves all the typical characteristics of traditional Campanian dairy production. Fiordilatte is recommended as a topping or main ingredient for round, pala, or sheet pizzas. It is increasingly used in kitchens and restaurants as an appetizer or a side dish.

Fiordilatte is soft, flavorful, and delicate. It has a cream-white color and a texture that is typically soft, elastic, and stringy. It is best enjoyed at room temperature.

Fiordilatte is an excellent ingredient for pizza, as it is less moist and more melty than buffalo mozzarella. But it’s not limited to pizza—it's also enjoyed fresh and natural in the kitchen, often paired with cured ham or mixed salads. One of the most famous dishes is the Caprese salad, served with tomatoes seasoned with oregano, basil, and a drizzle of extra virgin olive oil.

Latteria Sorrentina's products are made following the Campanian tradition, using only 100% Italian milk, carefully controlled and selected for its organoleptic properties.

100% Fiordilatte is the true Neapolitan Fiordilatte, made according to traditional Campanian methods. Beyond tradition, the choice of locally sourced Campanian milk (km 0) is essential for creating a flavorful and delicate mozzarella, which can be used in many culinary situations, both as appetizers and side dishes, as well as on pizza.

100% Fiordilatte is recognized by its white, velvety appearance, soft and delicious from the very first bite. The 100% Fiordilatte produced by Latteria Sorrentina is known for its genuine and natural flavor, made from cow's milk.

Cow's milk is heated to a temperature of 38°C, and then whey is added. Afterward, calf rennet is added to the mixture, and it is left to coagulate for about 20-40 minutes. Only after approximately 3-5 hours does the natural fermentation of the curd take place. Only then is it worked and subjected to mozzatura (cutting) and filatura (stretching).

The products of Latteria Sorrentina are made with 100% Italian milk, carefully following Campanian tradition. The quality of the milk is essential for producing high-quality dairy products.

Fiordilatte encapsulates all the typical characteristics of Campanian dairy production. Fiordilatte is recommended as a topping or main ingredient for round, pala, or sheet pizzas. It is increasingly used in cooking and in restaurants as an appetizer or side dish.

Fiordilatte is soft, tasty, and delicate. Its color is cream-white, and its texture is generally soft, elastic, and stringy. It is recommended to consume Fiordilatte at room temperature.

Fiordilatte is an excellent ingredient for pizza as it is less moist and more stringy than buffalo mozzarella, but it’s not just for pizza; in cooking, it is enjoyed fresh and natural, often paired with cured ham or mixed salads. A very famous recipe is the Caprese salad, which is made with tomatoes seasoned with oregano, basil, and a drizzle of extra virgin olive oil.

The products of Latteria Sorrentina are made according to Campanian tradition and with 100% Italian milk, carefully controlled and selected for its organoleptic properties.

Fiordilatte encompasses all the typical characteristics of Campanian dairy production. Fiordilatte is recommended as a topping or main ingredient for round, pala, or sheet pizzas. It is increasingly used in cooking and restaurants as an appetizer or side dish.

Fiordilatte is soft, tasty, and delicate. Its color is cream-white, with a soft, elastic, and stringy texture. It is recommended to consume Fiordilatte at room temperature.

Fiordilatte is an excellent ingredient for pizza because it is less moist and more stringy than buffalo mozzarella, but it is also versatile in the kitchen. It is often consumed fresh and natural, frequently paired with cured ham or mixed salads. The famous Caprese salad, made with tomatoes seasoned with oregano, basil, and a drizzle of extra virgin olive oil, is a classic recipe.

The products of Latteria Sorrentina are made according to Campanian tradition and with 100% Italian milk, carefully controlled and selected for its organoleptic properties.