The processing technique of salted ricotta consists of a special process based on the salting of the product and its seasoning
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The processing technique of salted ricotta is a special process based on the salting of the product and its seasoning. After seasoning the product acquires a solid and compact consistency.
Salad ricotta can be used as a table cheese, but the ideal would be to grate it on the first dishes, meat sauces or vegetables, as it combines to their determined taste a natural tendency of creaminess.
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The daughter of Mozzarella di bufala is basically a shell of buffalo mozzarella that encloses inside a real treasure
The Naples box has very high quality fresh cheeses.
Low-energy dairy product obtained from traditional serum processing of cheese with the addition of raw milk.
The Provola bianco dolce is a version of the typical smoked provola of Campania.
The mozzarella di Bufala is a dairy produced with Latte di Bufala Italian in pasta filata native to Campania and that for centuries it is produced also in the rest of the South and in Centro Italia.
It's a fat, fresh or short seasoning cheese, with yarn, smoked pasta.
The mozzarella braid of Bufala is a dairy produced with Latte di Bufala Italian pasta yarn native to Campania and that for centuries it is produced also in the rest of the South and in the Centre Italy.
The burrata is a fresh cheese, of buffalo milk with yarn paste, similar to mozzarella but with a much softer and filamentous texture and its taste is sweet and buttery.
Born from the “recovery” of the curd serum, our ricotta is much more creamy and tasty than a usual ricotta thanks to the addition of milk freshly milked. Ideal natural, also great for various uses in the kitchen.
Fiorello white or smoked, are the protagonists of the Catering Line, to meet all needs.
Its name derives from "trying", or from the tests that are carried out to find the right moment for spinning.
Unique in taste and shape, mozzarella is that of Latteria Sorrentina that for years produces dairy products and fresh cheeses following the oldest of the dairy traditions.
The mozzarella di Bufala is a dairy produced with Latte di Bufala Italian a pasta filata native to Campania and that for centuries is produced also in the rest of the South and in the Centre Italy
The Smoked Provola is a fresh cheese with a slightly smoked flavour.
