Fiorello white or smoked, are the protagonists of the Catering Line, to meet all needs.
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As good as beautiful to see at the table: are the dairy products of Diano Casearia, which takes its name from the National Park of Cilento and Vallo di Diano, to reaffirm the strong bond of the company with the rural tradition of the place. Fiorello white or smoked, are the protagonists of the Catering Line, to meet all needs.
Specific References
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The Provola di latte di Bufala smoked is a version of the Mozzarella typical of Campania.
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 mozzarella cherries are a fresh and tasty product that lends itself to many uses, such as wonderful salads, compositions and dishes.
The Provola di latte di Bufala smoked is a version of the Mozzarella typical of Campania.
The daughter of Mozzarella di bufala is basically a shell of buffalo mozzarella that encloses inside a real treasure
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 processing technique of salted ricotta consists of a special process based on the salting of the product and its seasoning
The Provola bianco dolce is a version of the typical smoked provola of Campania.
The Pulcinella box has meats and typical cheeses of excellent quality.
The "seasoned ricotta" has a white color and hard texture. It is excellent eaten grated on pasta or for the preparation of gastronomic specialities.
La Ricotta Salata is one of the many variations that the fresh ricotta has suffered during its long life.
Its name derives from "trying", or from the tests that are carried out to find the right moment for spinning.
The Smoked Provola is a fresh cheese with a slightly smoked flavour.
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.