Datterino Tomato Purée
Eccellenze della tradizione piemontese, lavorati a mano unicamente con olio extravergine di oliva.
DiscoverFior di Latte Mozzarella
Fior di Latte Mozzarella
Fior di latte is a fresh, stretched-curd cheese made with cow's milk. High Quality 100% milk from Molise. It's a constant feature in the kitchens and on the tables of people from Molise. To be enjoyed with a drizzle of extra virgin olive oil or as an extra special ingredient in first and main course dishes. And on pizza of course.
The best ingredients
After milk, another of this mozzarella's important components is the water it sits in. It comes from the pure springs of Rio Freddo in the Matese mountains, before heading down the valley to the awaiting curd. Certified as one of the best in Italy in terms of purity, it’s low in sodium and minerals. The best milk and the best water.
The origins of flavour
According to the Italian meme, "Molise doesn't exist". Which is perhaps why it's so well preserved and still produces milk from cows that graze happily and freely in Italy's greenest region. Not to mention a mozzarella with unrivalled flavour.
Meticulous production processes
The artisanal skill of master cheesemakers creates mozzarellas that bob in fresh spring water, made with the freshest milk from cows milked every day, and coagulated with selected lactic ferments. The recipe is age-old: after the curd has rested, it is stretched by hand before being "mozzata", or cut off, which is where its name comes from.
Flavour watchers
It has a mild flavour, of fermented lactic acid, a connoisseur might say. The wholesome flavour of High Quality milk, freshly milked from cows in Molise, remains after processing. It has a medium compact consistency, as tradition dictates.
Product
Cow's milk mozzarella 100 g
Ingredients
Italian cow's MILK 99,48%, salt, rennet, lactic ferments. Origin of MILK: Italy - Molise.
Nutrition Declaration
Average values per 100g of drained product
Average nutritional values
per 100 g
Energy
875 kJ / 211 Kcal
Fat
16 g
of which saturates
10,8 g
Carbohydrate
< 0.5 g
of which sugars
0,3 g
Fibre
-
Protein
17 g
Salt
0.61 g
Kitchen pairings
Ciabattine of Durum Wheat
Home-made goodness, made using re-milled durum wheat semolina and yeast starter.
DiscoverThe philosophy of flavour architects
To enjoy a real mozzarella, you have to make sure it comes from a place that can guarantee its flavour and quality.
To enjoy it best
Before eating we recommend leaving it at room temperature for around 20 minutes. That way all its fresh delicateness will be remain intact.