100% Fiordilatte in acqua

100% Fiordilatte in acqua

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To allow our Fiordilatte to reach every corner of the world, we created the 100% Lavorazione Italia line, which combines the artisanal expertise of our cheesemakers with the technological capabilities of the most innovative preservation systems.

Fiordilatte is stabilized at the optimal temperature to arrive intact in the kitchens of chefs and pizzaiolos, even in the most common cuts used for the culinary preparations of true Made in Italy.

cod. 020135

7gr

35gr

80gr

100gr

125gr

300gr

500gr

600gr

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The production of Fiordilatte follows these stages:

– The process begins by heating whole cow’s milk to about 38°C.
– Liquid calf rennet is then added, and the milk is left to coagulate for a variable time ranging from 20 to 40 minutes.
– At this point, the curd undergoes maturation through natural fermentation: this process lasts about 3-5 hours.
– The curd is then cut into strips and processed. The resulting product is subjected to mozzatura (cutting into pieces) and filatura (stretching): this phase can be done by hand or using machinery.
– The Fiordilatte is then firmed up in containers filled with cold water.
– It is salted by immersion in brine.
– The entire process is completely natural, with no chemical additives ever used: this is why it takes time to produce a good Fiordilatte!

Fiordilatte is a typical ingredient for Italian dishes: once you try the authentic products from Latteria Sorrentina, you won’t be able to live without them. Order your Fiordilatte now!

cod. 020135

7gr

35gr

80gr

100gr

125gr

300gr

500gr

600gr

Pasteurized cow’s milk, salt, rennet, and lactic ferments

  • To be eaten on its own
  • Ingredients of the highest quality
  • Controlled supply chain
  • A family tradition
Feature Image
  • To be eaten on its own
  • Ingredients of the highest quality
  • Controlled supply chain
  • A family tradition

The questions most often asked

Why choose Fiordilatte?

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.

What are the characteristics of Fiordilatte?

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.

What dishes can I cook with Fiordilatte?

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.

Why choose Fiordilatte from Latteria Sorrentina?

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