Tamburro Professional Line Fiordilatte Julienne 2.5 kg — Case of 4 tubs

Fiordilatte julienne Professional Line by Tamburro is the high-volume version of the Tamburro pasta-filata range: pasteurised cow’s milk mozzarella, pre-shredded into evenly calibrated strips and packed in 2.5 kg tubs (case of 4 = 10 kg net). Produced in Baranello, Molise, by the Latticini Molisani Tamburro family. EAN 8005149006014. BRC Food Safety + IFS Food, EU sanitary approval IT 14 5 CE. 18-day shelf life at +2/+4 °C. Available from the LAPA refrigerated warehouse in Embrach (ZH) with delivery across Switzerland in 24-48 hours.

What is the Tamburro Professional Line

The Professional Line is the Tamburro range engineered for high-turnover pizzerias and food service. Same Baranello mozzarella, but with tighter quality control on dry matter, fat balance and lactic notes — so the cheese performs identically on a busy Saturday night and on a slow Tuesday lunch. The julienne cut is uniform across the whole tub, melts in 60-90 seconds at 280-450 °C and releases very little water on the dough.

Origin: Baranello, Molise — not Salerno

Produced 100 % in Molise. The Tamburro dairy is in Contrada Crocella 2 in Baranello, province of Campobasso, on the hills of Sannio at around 600 metres of altitude. The cow’s milk used comes mainly from Molisan farms, supplemented by certified EU dairy farms. The Professional Line is the workhorse SKU for Italian fior di latte sold to Swiss pizzerias — the same product served by the family restaurants of Tamburro’s direct customers in the region.

The producer: Latticini Molisani Tamburro

Latticini Molisani Tamburro SRL was incorporated on 2 September 1994 and is today a third-generation family business. The plant is certified BRC Food Safety and IFS Food, the two most demanding international food-safety standards required by European retail and horeca buyers. EU sanitary mark IT 14 5 CE, EU recognised supplier list. The family produces fior di latte, bocconcini, treccine, nodini, burrata, stracciatella, scamorza, provola and smoked specialties from the same plant.

Technical performance for high-volume pizzerias

• Stretching: full stretching at 220-280 °C in 4-6 minutes; clean stretch at 380-450 °C in 60-90 seconds for Neapolitan-style ovens.
• Water release: low, thanks to controlled dry matter and balanced fat content; the dough stays crisp.
• Browning: light and even, no burnt spots at 280 °C; develops gentle golden colour at 350-450 °C.
• Texture: elastic, stringy, ivory-white; the strips hold their shape on the peel and do not clump in the tub.
• Yield: 180-220 g per 30 cm pizza, 9-11 portions per kg, around 90-100 pizzas per case of 10 kg.

Recommended uses in the professional kitchen

• Pizza in teglia and Roman pizza al taglio: 180-200 g per 40×60 cm tray, distribute cold on the tomato base, bake at 280-300 °C for 4-5 minutes.
• Neapolitan-style pizza: 70-80 g per 30 cm disc, bake at 430-480 °C for 60-90 seconds.
• Focaccia, calzone, panzerotti: ideal for stuffed and folded products thanks to the elastic stretch.
• Baked pasta, lasagne, cannelloni, parmigiana: distribute between layers; the natural moisture keeps the dish creamy without sogginess.
• Gratins, sandwiches hot-pressed, arancini fillings: the julienne format dose-control without weighing.

LAPA storage and delivery

The product travels and is stored exclusively in the cold chain at +2/+4 °C. LAPA keeps the stock in the refrigerated warehouse in Embrach (ZH) and delivers across Switzerland within 24-48 hours using insulated vehicles. Each case carries the production batch and the best-before date; the batch corresponds to the best-before date printed on the tub. Once opened, transfer the unused fior di latte to a sealed food-grade container, keep refrigerated and consume within 24-48 hours.

Who is this product for

Pizzerias serving more than 50 covers per service, restaurants with baked pasta on the menu, catering and banqueting operators, savoury patisseries and delicatessens, hotels with contract food service, school and workplace canteens — anyone who needs a reliable Italian fior di latte with constant oven performance and predictable yield. For tasting-menu pizzerias and very traditional Neapolitan STG kitchens, see the Tamburro La Monella line in 2.5 kg tubs.