Fiordilatte Bocconcini 125 g — Sorì (Case of 20 · 2.5 kg)

Sorì Fiordilatte Bocconcini 125 g: Campanian cow's-milk mozzarella for foodservice

Sorì Fiordilatte Bocconcini are 125 g balls of cow's-milk pasta filata, produced with the Sorrentino Method by Sorì Italia in Teano (Caserta, Campania) and supplied in a case of 20 pieces for 2.5 kg net. Pasteurised cow's milk, governing liquid, storage at +2/+4 °C and a 15-day shelf life from delivery make it a reliable everyday cheese for pizzerias, restaurants and delicatessens across Switzerland.

What fiordilatte is

Fiordilatte is the fresh spun-curd (pasta filata) cheese of the Campanian tradition: the curd is matured, then stretched and spun in boiling water until it becomes smooth and elastic. Unlike Mozzarella di Bufala Campana DOP, which is made from buffalo milk, fiordilatte is made from cow's milk, which gives a milder profile, firmer body and better behaviour in the oven – the reason it is the standard pizza cheese in professional kitchens.

The producer: Sorì Italia

The Sorrentino family has worked milk since 1868, when Giuseppe Sorrentino started a dairy business in Naples. From the 1930s the family began controlling the full production chain and today operates from Teano, in the province of Caserta, at the foot of the Roccamonfina park. The dairy runs more than 300 quality controls every week and holds BRC A+, IFS Higher Level and ISO 9001 certifications, exporting roughly two thirds of its output worldwide. Its cow's-milk fior di latte is the one chosen by master pizzaiolo Franco Pepe for the Fior di Latte Campano project.

Sensory profile

Porcelain-white surface, thin and shiny rind, soft yielding body that releases a few drops of sweet milk when cut. Clean, lactic, delicately sweet flavour with no sourness. The bocconcino format keeps a tender core and is sized for single portions and quick service.

Professional uses

• Caprese and antipasti: serve at 16-18 °C, never straight from the fridge, with datterino tomatoes, basil and Cilento EVO oil; about 100-125 g per starter portion.
• Neapolitan pizza: tear by hand, drain 20-30 minutes, add at 280-320 °C – ideally toward the end of baking – to avoid a wet base; roughly 80-100 g per 33 cm round pizza.
• Baked dishes: parmigiana, calzones, pasta al forno and gratins, where it melts into long, even strings.
• Mozzarella in carrozza: the classic Neapolitan fried sandwich that uses up firmer fiordilatte.
• Tagliere and gastronomy counter: bocconcini paired with cured meats, marinated vegetables and fresh bread.

Chef notes and common mistakes

Do not use it dripping wet: undrained fiordilatte makes a soggy pizza base. Do not cut it the night before without draining, as it releases whey within 12 hours. Do not overbake it (over 3 minutes at 320 °C turns it rubbery). For caprese, always bring it to 16-18 °C so the aromatics open up.

Pairings

Natural partners are San Marzano tomatoes, fresh basil and a fruity extra-virgin olive oil for pizza and caprese; for a tagliere, combine with cured meats and a glass of Campanian white. On the LAPA catalogue it works alongside pizza flour, peeled tomatoes and EVO oil.

Delivery and logistics

Refrigerated B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport). Service tailored for restaurants, pizzerias, hotels, delicatessens, gelato shops, pastry labs, Italian grocery stores and private customers.

Who it is for

Designed for Neapolitan and contemporary pizzerias, Italian restaurants, hotels, catering kitchens and delicatessens that need a consistent, well-yielding cow's-milk mozzarella with a controlled food cost and a reliable cold-chain supply.