Frozen Fior Di Latte di Agerola

This delicious cheese has its origins in history, linking its name to the birth of the true Neapolitan pizza. The tradition that pizza makers have handed down for centuries tells of fiordilatte di Agerola (Campania) as one of the ingredients used to create the first pizza margherita. This absolute protagonist of the dairy tradition of Campania, continues to be used on pizza, today as in the past, both for the unique flavour of its milk and for its more compact consistency, an important characteristic because it prevents the pizza from becoming excessively wet during cooking. Less moist and more stringy than buffalo mozzarella, fiordilatte di Agerola is the ideal topping for pizzas, calzoni and panzerotti and summer salads such as caprese, with tomatoes and extra virgin olive oil. Frozen using the IQF technique, it is made with 100% Italian milk.