Fior di Latte for Neapolitan Pizza STG: The Choice of Master Pizzamakers
Fior di latte is the beating heart of authentic Neapolitan pizza. Not just a simple mozzarella, but a product with precise technical characteristics that determine the success of a true Neapolitan pizza STG. In this complete guide you'll discover everything about fior di latte: what it is, how to recognize quality, how to use and store it to always achieve perfect results.
If you run a pizzeria in Switzerland and are looking for authentic fior di latte for your Neapolitan pizza, LAPA provides you with the best Italian fior di latte with delivery in 24-48 hours throughout Switzerland.
What is Fior di Latte? Definition and Origins
Fior di latte is a mozzarella produced exclusively with fresh cow's milk, unlike buffalo mozzarella which uses buffalo milk. The name "fior di latte" (flower of milk) derives from the quality of the milk used: only the "flower", that is, the best and most valuable part.
Originating from Campania, fior di latte is a pasta filata (stretched curd) product that follows a traditional production process handed down by generations of Neapolitan cheese makers. Its elastic consistency and delicate flavor make it the perfect ingredient for Neapolitan pizza, so much so that it is specified in the STG specification (Traditional Specialty Guaranteed) of Neapolitan Pizza.
In summary: fior di latte is the cow's milk mozzarella that respects traditional Campanian canons, with specific technical characteristics that make it ideal for authentic Neapolitan pizza.
Technical Characteristics of Fior di Latte for Pizza
Not all fior di latte are equal. For Neapolitan pizza, precise technical characteristics are required:
Moisture and Water
Fior di latte for pizza must have a moisture content between 60% and 65%. Too much water and the pizza becomes soggy; too little and the mozzarella doesn't stretch properly. The perfect balance guarantees:
- Optimal stretching during cooking
- No excessive water release on the pizza
- Uniform surface browning
- Perfect consistency at the end of cooking
pH and Acidity
The ideal pH of fior di latte for pizza is between 5.1 and 5.3. This acidity level influences:
- The stretching ability
- The final taste (too acidic ruins the balance)
- The shelf life of the product
- The behavior during cooking at high temperature
Fat and Protein
Neapolitan fior di latte has a fat content of 18-22% and protein of 16-18%. This ratio creates:
- Elastic and uniform stretching
- Creamy but not heavy taste
- Perfect browning without burning
- Soft but compact texture
Format and Sizes
For Neapolitan pizza, the main ones used are:
- Bocconcini (50-100g) - Easy to portion, faster to drain
- Braided (250-500g) - More visible stretching, scenic presentation
- Fior di latte block (1-3kg) - Economical for high productions, can be cut and portioned
Fior di Latte vs Buffalo Mozzarella: Which to Use for Pizza?
A question every pizzamaker asks: better fior di latte or buffalo mozzarella for Neapolitan pizza?
The traditional answer: the STG specification of Neapolitan Pizza explicitly provides for the use of STG mozzarella (fior di latte) or mozzarella di bufala campana DOP. However, fior di latte is the preferred choice of the majority of master pizzamakers for these reasons:
| Characteristic | Fior di Latte | Buffalo Mozzarella |
|---|---|---|
| Water content | 60-65% (optimal for pizza) | 65-70% (too much water, soggy pizza) |
| Stretch | Elastic and uniform | Less elastic, creamier |
| Taste | Delicate, doesn't cover other ingredients | More intense, can dominate |
| Cost | Moderate | High (2-3 times fior di latte) |
| Shelf life | 7-10 days | 3-5 days |
| Cooking behavior | Perfect at 450-480°C | Can release too much water |
Conclusion: fior di latte is technically superior for Neapolitan pizza, while buffalo is better suited for gourmet pizzas served after cooking (e.g. white pizza with raw buffalo mozzarella).
How to Use Fior di Latte in the Pizzeria
Preparation Before Use
Fior di latte must always be perfectly drained before being put on the pizza:
- Take it out of the liquid at least 30-60 minutes before use
- Cut it into slices of 2-3mm or cubes of 1-2cm
- Put it in a colander with a container underneath
- Let drain all excess water (loses 15-20% of weight)
- Pat with paper towels if necessary
Common mistake: putting fior di latte on pizza directly from the bag without draining. Result: watery pizza, undercooked in the center.
Ideal Temperature
Fior di latte should be used at room temperature (18-20°C), never cold from the fridge. Cold fior di latte:
- Doesn't stretch properly
- Cools the dough delaying cooking
- Releases more water
- Doesn't melt uniformly
Quantity per Pizza
For a classic Neapolitan pizza of 30-32cm diameter:
- 80-100g of drained fior di latte (about 100-120g before draining)
- Distributed uniformly, avoiding the center for the first 2-3cm
- Never too close to the edge (leave 1-2cm free for the crust)
When to Add Fior di Latte
Two schools of thought:
- Before cooking (traditional method): Put fior di latte on the raw pizza with the tomato. The fior di latte cooks with the pizza for 60-90 seconds at 450-480°C.
- Mid-cooking (modern method): Some pizzamakers put fior di latte after 30-40 seconds, to prevent it from drying out too much. Advanced technique, requires experience.
How to Store Fior di Latte
Storage Temperature
Fior di latte must be stored in the refrigerator at 4-6°C, always immersed in its brine. Never freeze it: freezing breaks the structure of the pasta filata and compromises texture and taste.
Shelf Life
Fresh fior di latte has a duration of:
- 7-10 days if stored correctly in its liquid
- 2-3 days once opened and drained
- 24 hours if cut and prepared for use
LAPA tip: order fresh fior di latte 2-3 times a week based on your pizza volume, to always have perfect product. LAPA delivers in 24-48h throughout Switzerland.
How to Recognize Fresh Fior di Latte
A fresh, quality fior di latte has:
- Milk white color, never yellowish
- Smooth and shiny surface, without wrinkles or cracks
- Elastic consistency to the touch, not mushy
- Delicate milk smell, never acidic or pungent
- Transparent liquid, never cloudy or yellowish
Fior di Latte LAPA: Italian Quality for Swiss Pizzerias
LAPA imports and distributes authentic Neapolitan fior di latte to pizzerias and restaurants throughout Switzerland. Our fior di latte respects all the technical parameters of the Neapolitan tradition and is chosen by over 200 Swiss pizzerias.
Why Choose Fior di Latte LAPA
- Artisanal Campanian production - From the best dairies in Campania
- Guaranteed freshness - Delivery in 24-48 hours from production
- Perfect technical parameters - Moisture, pH, fats tested for pizza
- Uninterrupted cold chain - Refrigerated transport from Italy
- No minimum order - Order even small quantities to test
- Delivery throughout Switzerland - Zurich, Basel, Bern, Geneva, Lugano and surroundings
Available Formats
LAPA offers fior di latte in different formats for every need:
- Bocconcini 100g - 1kg package (10 pieces)
- Braided 250g - 1kg package (4 pieces)
- Block 3kg - For high productions, excellent quality/price ratio
- Fior di latte diced - Already cut and ready to use
Frequently Asked Questions about Fior di Latte for Pizza
What is the difference between fior di latte and regular mozzarella?
The answer is: fior di latte is a cow's milk mozzarella with specific technical characteristics for the Neapolitan tradition (moisture, pH, processing). "Regular mozzarella" from supermarkets often has too much water, additives and doesn't stretch properly on pizza.
Can I use low moisture mozzarella for Neapolitan pizza?
No. "Low moisture" mozzarella (like American ones) has 45-50% moisture, too low for Neapolitan pizza. The result is a dry pizza, with rubbery cheese that doesn't stretch. You need fresh fior di latte with 60-65% moisture.
How long before should I drain fior di latte?
Ideally 30-60 minutes before use. For high productions, you can prepare it in the morning for evening service. Don't drain it the night before: it would lose too much moisture and become dry.
Does fior di latte go before or after tomato?
In traditional Neapolitan pizza, the order is: 1) Stretched dough, 2) Tomato, 3) Fior di latte, 4) Oil, 5) Basil. Fior di latte on top of tomato guarantees perfect stretching and surface browning.
Can I freeze fior di latte?
Technically yes, but not recommended. Freezing breaks the structure of the pasta filata: thawed fior di latte is watery, doesn't stretch well and loses flavor. Better to order fresh fior di latte 2-3 times a week.
What is fior di latte called in German and French?
In Swiss German: "Fior di Latte" or "Kuh-Mozzarella" (cow mozzarella). In Swiss French: "Fior di Latte" or "Mozzarella de lait de vache". The Italian term "fiordilatte" is understood and used throughout Switzerland.
Conclusion: The Perfect Fior di Latte for Your Neapolitan Pizza
Fior di latte is the ingredient that makes the difference between mediocre pizza and authentic Neapolitan pizza. Choosing quality fior di latte, with the right technical characteristics, storing and using it correctly are fundamental skills for every professional pizzamaker.
LAPA provides you with the best Neapolitan fior di latte, fresh and authentic, with fast delivery throughout Switzerland. Over 200 Swiss pizzerias trust LAPA quality for their Neapolitan pizza.
Order your LAPA fior di latte today:
- 📱 Website: lapa.ch
- ✉️ Email: [email protected]
- đź“ž Phone: Available on website
Receive your fresh fior di latte in 24-48 hours and discover the difference on your Neapolitan pizza!