Fiordilatte Julienne Napoli-Cut 2.5 kg — La Monella (Tamburro)

Fiordilatte julienne “Napoli-cut” La Monella is a pre-shredded cow’s milk pasta-filata mozzarella produced by Caseificio Latticini Molisani Tamburro in Baranello (Campobasso) in the heart of the Molise region. It is the format most requested by Swiss pizzaioli and professional restaurateurs: it melts evenly, releases very little water during cooking and keeps its characteristic milky-white colour. One 2.5 kg tub, four tubs per carton, 21-day shelf life at +4 °C.

What is “Napoli-cut” fiordilatte?

Fiordilatte is cow’s milk mozzarella: unlike buffalo mozzarella, it is made from pasteurised cow’s milk, has a milder flavour, better cooking yield and a much longer commercial life. The “Napoli-cut” — also called julienne — is the standard born in Neapolitan pizzerias: pasta-filata dough is stretched, cooled in brine and sliced into regular strips a few millimetres wide. This cut delivers an even distribution on the pizza disc and a controlled moisture release at high-temperature baking.

Origin: Baranello, Molise — not Salerno

Production is 100 % Molisan. The Tamburro dairy is located in Contrada Crocella 2 in Baranello, province of Campobasso, region of Molise, at around 600 metres of altitude in the Sannio hills. The cow’s milk used comes mainly from Molisan pastures, supplemented by certified EU farms. The difference compared to Campanian or Apulian fiordilatte: a more elastic and less watery dough structure — particularly appreciated for Roman pizza al taglio, Genoese focaccia and gratins.

The producer: Latticini Molisani Tamburro

The Tamburro family has been producing fresh cheeses for three generations. The current company, Latticini Molisani Tamburro SRL, was incorporated on 2 September 1994 and is today a modern industrial business with EU approval IT 14 5 CE, over 50 employees and a 2024 revenue of approximately EUR 50 million. The plant is certified to BRC Food Safety and IFS Food, the strictest international food-safety standards required by European retail and horeca. The “La Monella” line is the dairy’s professional brand dedicated to pizzerias, restaurants, canteens and delicatessens.

Organoleptic characteristics

• Appearance: regular milky-white strips, slightly fibrous, immersed in clear brine.
• Aroma: fresh milk, sweet cream, light hints of lactic ferments.
• Taste: mild, delicate, lightly salty — never acidic or bitter.
• Texture: elastic, stringy, good cold bite and excellent melting in the oven.
• Baking behaviour: full stretching at 220-280 °C in 4-6 minutes, light browning without burning, controlled water release.

Nutritional values (per 100 g)

Energy 275 kcal (1141 kJ), fat 21 g of which saturates 12 g, carbohydrates 1 g of which sugars 1 g, protein 21 g, salt 0.50 g. The rennet used is microbial, so the product is suitable for customers following a lacto-vegetarian diet.

Uses in professional kitchens

• Pizza al taglio and Roman pizza: distribute 180-200 g per 40×60 cm tray cold after pre-baking the tomato base, bake at 280-300 °C for 4-5 minutes.
• Round pizza: add in the last 3 minutes of baking for a perfect stringy melt without drying.
• Focaccia (Genoese or Apulian): excellent when added halfway through baking — develops a golden crust.
• Vegetable gratin and parmigiana: distribute over the vegetables 5 minutes before the end of baking for an even gratin.
• Salads and cold appetisers: drain the julienne, season with extra virgin olive oil and fresh basil.

Logistics, storage and LAPA delivery

Fiordilatte travels strictly on an unbroken cold chain at +2/+4 °C. LAPA stores the product in the refrigerated warehouse in Embrach (ZH) and delivers within 24-48 hours across Switzerland using insulated vehicles. Each carton bears the batch and best-before date; traceability is guaranteed by the batch number, which coincides with the best-before date (dd/mm/yy) printed on the tub. Once opened, keep refrigerated and consume within 24-48 hours.

Who is this product for?

Verace Neapolitan pizzerias and contemporary pizzerias, pizza-al-taglio shops, bakeries with focaccia, Italian restaurants, school and workplace canteens, take-away delicatessens, hotels with hot breakfast service. For customers looking for a more economical fiordilatte for gratins and parmigiana — where the raw organoleptic quality is less critical — we point to the alternatives in the catalogue. For pizzerias that prefer a classic block mozzarella rather than julienne, we suggest the block or bocconcini formats from the same dairy.