Fior di latte vs mozzarella for pizza comes down to milk and moisture: fior di latte is cow's milk pasta filata that releases less whey in the oven than buffalo mozzarella. Pre-cut julienne or Napoli-cut strips save time when service gets busy, while paper-wrapped pieces let you cut your own strips.
If you buy for a pizzeria, restaurant or bar in Switzerland, this guide compares the six formats we stock: cuts, packs, milk, grams per pizza and storage. It also shows why MozzaMix is not a fiordilatte.
What is fior di latte and how does it differ from mozzarella and buffalo mozzarella?
The fior di latte meaning is simple: it is pasta filata mozzarella made from cow's milk, while buffalo mozzarella is made from buffalo milk. Compared with buffalo, fior di latte contains less water, releases less whey and holds up better in the oven. The Neapolitan Pizza STG specification allows it alongside buffalo mozzarella.
Fior di latte vs burrata is a question of use: burrata is a pouch of pasta filata filled with stracciatella and cream, added raw after baking. Buffalo mozzarella carries more whey. Our guide to mozzarella, burrata and buffalo differences sets them side by side before you plan your menu.
Julienne, Napoli cut, fine cut or whole pieces: which format suits your pizzeria?
Your oven and your prep time decide the format. Here are the six products we stock: ready-cut julienne in trays, a resealable fine-cut tub, MozzaMix (not a fiordilatte) and 500 g paper-wrapped pieces to cut yourself.
| Product | Cut | Packaging | Milk | Ideal for |
|---|---|---|---|---|
| La Monella Napoli-cut fiordilatte julienne 2.5 kg | Calibrated Napoli-cut julienne strips | 2.5 kg tray, 4 per carton (10 kg) | Pasteurised cow's milk, microbial rennet | Full stretch at 220-280 °C, suitable for vegetarians |
| Tamburro Professional Line fiordilatte julienne 2.5 kg | Pre-cut julienne strips | 2.5 kg tray, 4 per carton (10 kg) | Pasteurised cow's milk | High-volume pizzerias, low water release, stable white colour |
| Fiordoro Napoli-cut EU fiordilatte julienne 2.5 kg | Wider, longer Napoli-cut julienne | 2.5 kg tray in light brine (4x2.5 kg) | EU origin cow's milk | Round pizza, tray pizza, focaccia, gratin |
| Fiordoro fine-cut EU fiordilatte julienne 3 kg | Fine-cut julienne | 3 kg resealable tub, carton 4x3 kg | EU cow's milk | High volume, round, pala, tray, catering |
| Cuor di Pizza Pizzalux MozzaMix julienne 3 kg | Julienne strips | 3 kg protective atmosphere tray | EU cow's milk + palm oil | High-volume pizzerias, slice and frozen pizza |
| Giffoniello fiordilatte 500 g paper-wrapped (1 kg tray) | 500 g paper-wrapped pieces to cut | 1 kg drained tray (2 kg gross) | EU and Italian cow's milk | 33 cm round pizza, 60x40 cm tray |
Pre-cut julienne saves prep time and cuts waste, while the paper-wrapped pieces stay drier and slice cleanly. La Monella and Professional Line come from Latticini Molisani Tamburro in Molise, and they release little water in the oven.
What is the difference between fiordilatte and MozzaMix?
Cuor di Pizza Pizzalux MozzaMix is not a fiordilatte and not a pure cheese. It is a food specialty for pizza made with EU cow's milk, palm oil, salt and rennet. It melts quickly and covers evenly, so high-volume pizzerias choose it for cost and yield. But if your menu says fior di latte, you need a real fiordilatte.
- Ingredients: a real fiordilatte lists milk, salt, rennet and lactic ferments; palm oil or other vegetable fat means it is not one.
- Milk origin: verify on the label whether the cow's milk comes from Italy, the EU, or both.
- Cut and packaging: trays with liquid or protective atmosphere, a resealable tub, or paper-wrapped pieces.
- Shelf life and storage: the stated temperature (0 to 4 °C) and the time allowed after opening.
How much fiordilatte do you need per round pizza or baking tray?
For Giffoniello paper-wrapped fiordilatte, the product sheet specifies 80 to 100 g per 33 cm pizza, and 350 to 400 g per 60×40 cm tray added halfway through baking. For Pizzalux MozzaMix julienne, the starting dose is 80 to 120 g per round pizza.
When using Giffoniello paper-wrapped pieces, cut them just before service and let them drain in a colander for 30 minutes; never slice them the night before without draining. For baking at 280 to 320 °C, see our guide to fiordilatte for Neapolitan STG pizza.
How should you store fiordilatte in a pizzeria and what is its shelf life?
Store at 0 to 4 °C, or +2 to +4 °C for Tamburro products. La Monella trays have a 21-day shelf life at +4 °C, and Tamburro Professional Line lasts 18 days. Fiordoro 3 kg tubs are resealable, while opened Giffoniello paper-wrapped trays must be consumed within 48 hours.
Order smaller batches several times a week rather than stocking up. With same-day delivery in German-speaking Switzerland, your fridge does not have to act as a warehouse. Before you change supplier, read how to recognise quality fiordilatte to know what to check.
Where can you buy fior di latte in Switzerland for your pizzeria?
Order every day until 05:00 in the morning and, in German-speaking Switzerland, the goods arrive the same day with our own vans. Service ends at 1 am? Order after closing and it's in your kitchen today. Our refrigerated vans cover ZH, AG, BS, BL, SO, LU, ZG, SZ, SG, TG, SH, GL and Bern with a controlled cold chain, batch traceability and no minimum order.
For restaurants in Romandy, Ticino, Graubünden and Valais, we ship with Galliker, temperature-controlled, in 2 to 3 working days, or with Swiss Post PostPac Priority up to 25 kg, the next working day. You can order 24/7 on the online shop, the Zero Pensieri app or WhatsApp.
Fior di latte for pizzerias: your questions answered
Fior di latte or buffalo mozzarella: which works better for oven-baked pizza?
Fior di latte works better for oven baking because cow's milk pasta filata contains less water and releases less whey than buffalo mozzarella. The Neapolitan Pizza STG specification allows both.
What is Napoli-cut fiordilatte julienne?
The Napoli cut is a slightly wider and longer julienne strip that lies flat across the pizza base. In our range it comes in 2.5 kg trays from both La Monella (Tamburro) and Fiordoro (Giffoniello).
Is La Monella fiordilatte suitable for vegetarians?
Yes, La Monella Napoli-cut fiordilatte julienne by Tamburro uses pasteurised cow's milk and microbial rennet, making it suitable for vegetarians. Packed in 2.5 kg trays, it reaches full stretch at 220 to 280 °C in 4 to 6 minutes.
How long does fiordilatte in a tray last in the fridge?
Unopened julienne trays last 21 days at +4 °C for La Monella and 18 days at +2 to +4 °C for Tamburro Professional Line. Once you open a Giffoniello paper-wrapped tray, use it within 48 hours.
Do you deliver fior di latte outside German-speaking Switzerland?
Yes, but not with our own vans: we supply Romandy, Ticino, Graubünden and Valais via Galliker temperature-controlled transport in 2 to 3 working days, or Swiss Post PostPac Priority up to 25 kg. There is no minimum order.
Order fior di latte for your pizzeria from LAPA
Choose your format in the LAPA online shop and order with no minimum, not even for one carton. Order every day until 05:00 in the morning and, in German-speaking Switzerland, our vans bring the goods the same day.
Questions about cuts or doses? Write on WhatsApp +41 76 361 70 21, where our AI agents answer 24/7, or call the same number Mon-Fri 06:00-17:00, Sat 06:00-12:00 and speak to a person.
Fiordilatte formats and MozzaMix from the LAPA range
- La Monella Napoli-cut fiordilatte julienne 2.5 kg — Cow's milk Napoli-cut julienne in 2.5 kg trays with microbial rennet for even melting.
- Tamburro Professional Line fiordilatte julienne 2.5 kg — Pre-cut cow's milk julienne in 2.5 kg trays designed for high-volume pizzerias.
- Fiordoro Napoli-cut EU fiordilatte julienne 2.5 kg — Wider Napoli-cut julienne in 2.5 kg trays for round pizza, focaccia and gratin.
- Fiordoro fine-cut EU fiordilatte julienne 3 kg — Fine-cut julienne in resealable 3 kg tubs for high-volume round, pala and tray pizza.
- Cuor di Pizza Pizzalux MozzaMix julienne 3 kg — Pizza food specialty (not a fiordilatte) in 3 kg trays, with EU cow's milk and palm oil.
- Giffoniello fiordilatte 500 g paper-wrapped, 1 kg tray — Paper-wrapped 500 g pieces in 1 kg drained trays for slicing before pizza service.