The fiordilatte of Sorrento

It is not mozzarella, but it is however good: it is the fiordilatte of Sorrento, part of the gastronomic heritage of the Sorrento coast. It is a soft stretched cheese, produced through the use of raw milk from cows of Monti Lattari, from one or more milkings done in the last sixteen hours. Milk is then added with rennet, salt and lactic acid bacteria.

At the sight, the cheese has a porcelain-color, and a soft and elastic consistency. The taste is lively and slightly pungent. The shape is the typical of the buffalo mozzarella, even if Sorrento the traditional form is that of the braid.
Great alone or for cooking, it enhances the flavors of the appetizers. Among the best preparations made with the fiordilatte of  Sorrento, we have to mention the “mozzarella in carrozza”, mozzarella contained in two slices of bread fried with egg and bread crumbs, pizza margherita and the caprese salad.

The inspiration of the masters dairy has also expressed in many variations of this cheese, taking filled and fanciful forms, like the tasty mozzarella stuffed with tuna, olives, prosciutto and rocket.
To enjoy the taste of Sorrento mozzarella and other dishes do not just have to choose one of the many good Sorrento restaurants Italy, or an original light restaurants in Sorrento.