From the Italian Masters Dalli Cardillo was born Filatella.

The Provola di latte di Bufala smoked is a version of the Mozzarella typical of Campania.

La Ricotta Salata is one of the many variations that the fresh ricotta has suffered during its long life.

The Provola di latte di Bufala smoked is a version of the Mozzarella typical of Campania.

The Smoked Provola is a fresh cheese with a slightly smoked flavour.

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

Fresh cheese with soft white yarn, compact with a fresh and delicate taste.

Fiorello white or smoked, are the protagonists of the Catering Line, to meet all needs.

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.

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

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 "Provola" cheese is a sintered cheese, obtained from the natural fermentation with an average maturity.

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.

The processing technique of salted ricotta consists of a special process based on the salting of the product and its seasoning

Low-energy dairy product obtained from traditional serum processing of cheese with the addition of raw milk.