Mozzarella is the queen of Campanian dairy products with multiple uses, one of the best known specialties of our country and is the main ingredient of pizza. The type of mozzarella used for pizza has less water and fat which makes it suitable for use in pizzerias, because one of the main problems for making a good pizza is the mozzarella serum released during cooking.
Fiordilatte di Napoli
LATTE 100% CAMPANIA
The most authentic expression of tradition and the processing of fresh dairy products is enclosed in the shape of the braid that recalls the flower. The artisan processing of harvested milk from Campania stables and pastures is the absolute peculiarity of the Fiordilatte di Napoli.
The Fiordilatte di Napoli of Latteria Sorrentina used on pizza does not present the problem of excess serum released during cooking, due to the high quality of the product and the high temperatures present inside the ovens. |
