Quark vs Ricotta: The Swiss Guide to Getting It Right Every Time No, Quark (séré) and ricotta are not the same thing. Quark is made by acid-curdling whole or skimmed milk, giving a smooth, tangy cream; ricotta is made by re-cooking the leftover whey, giving a sweet... Formaggi Latticini e Formaggi Jun 3, 2026 LAPABlog
Giffoniello – Mozzarella and Fiordilatte from the Piana del Sele Caseificio Giffoniello Since 1985: Campanian Dairy Heritage — Mozzarella, Fiordilatte and Bufala DOP from the Piana del Sele Campanian Dairy Excellence Great cheese does not happen by chance. It takes... Latticini e Formaggi Feb 28, 2026 I Nostri Fornitori
Sorì Italia – Mozzarella di Bufala Campana DOP Since 1868 Sorì Italia – Authentic Mozzarella di Bufala Campana DOP for Professional Kitchens When your guests ask where the mozzarella comes from, the answer matters. LAPA selected Sorì Italia as its primary su... Latticini e Formaggi Feb 28, 2026 I Nostri Fornitori
Gennaro Auricchio – The Legendary Provolone Since 1877 Handcrafted. Always. — Since 1877, the Provolone that conquered the world Some products speak for themselves. Since 1877 , Auricchio has been crafting Provolone according to an exclusive recipe — unch... Latticini e Formaggi Feb 28, 2026 I Nostri Fornitori
Latteria Sociale Mantova – Premium Grana Padano and Parmigiano Reggiano DOP from Mantua Latteria Sociale Mantova Since 1929, Italy’s leading cooperative for Grana Padano PDO and Parmigiano Reggiano PDO — a supplier partnership built on traceability, consistency and craft. Nearly a Centur... Latticini e Formaggi Feb 28, 2026 I Nostri Fornitori
Latticini Molisani Tamburro – Artisan Dairy from the Heart of Molise Latticini Molisani Tamburro — Artisan Dairy from the Heart of Molise What separates a forgettable pizza from one your guests talk about for weeks? It is not the technique. It is the mozzarella. LAPA s... Latticini e Formaggi Feb 28, 2026 I Nostri Fornitori