Fiordilatte Julienne Fattoria Picentina: pizza mozzarella ready to use
Fiordilatte Julienne by Fattoria Picentina is a pasta filata cheese made from pure cow's milk, pre-cut into julienne strips and ready to spread straight onto the base. Designed for the professional kitchen, it melts evenly and stretches without releasing excess water, keeping the pizza dry and the crust crisp. Produced by the Giffoniello dairy in Campania (active since 1985, certified IFS Food and BRCGS), it comes in a practical 2 kg pack for high-volume service.
What fiordilatte is and how it differs from mozzarella
Fiordilatte is the pasta filata fresh cheese made from cow's milk, while the term mozzarella in its protected form refers to the buffalo-milk version (Mozzarella di Bufala Campana DOP). In professional pizza making, fiordilatte is the reference choice precisely because it contains less water than fresh buffalo mozzarella and therefore browns and stretches better at high oven temperatures. The julienne cut takes this one step further: the cheese is already shredded, so it distributes uniformly and bakes consistently across the whole pizza.
The producer: Caseificio Giffoniello, Campania
Giffoniello is a Campanian dairy founded in 1985 in Battipaglia, in the province of Salerno, the historic heartland of Italian pasta filata cheese. The company combines traditional dairy craft with a modern, certified production process (IFS Food and BRCGS Food Safety), selecting milk from local farms. Fattoria Picentina is one of its commercial brands dedicated to foodservice.
Organoleptic characteristics
Milky-white colour, clean and delicate lactic aroma, mild and slightly sweet flavour typical of quality cow's-milk fiordilatte. On baking it develops a soft, even melt with controlled stretch and no rubbery texture, without weeping water onto the base.
Professional uses in the kitchen
- Classic and pan pizza: spread roughly 80 to 120 g of julienne directly over the tomato base before baking.
- Pizza al taglio and Roman-style trays: even coverage that melts uniformly across large surfaces.
- Calzones and stuffed focaccia: holds its structure inside the dough without releasing water.
- Baked dishes: parmigiana, baked pasta, lasagne and gratins where a clean melt is needed.
- Filling and topping: pizzette, panzerotti, savoury pies and toasted sandwiches.
Pairings
A natural match for peeled and San Marzano tomatoes, type 00 pizza flour, extra virgin olive oil, fresh basil and oregano. For gourmet pizzas it pairs well with cured meats, grilled vegetables and Italian hard cheeses.
Technical specifications
Pasta filata cheese from pasteurised cow's milk, julienne cut, net weight 2 kg per pack. Store refrigerated at +2/+4 C. Keep refrigerated and use within a short time once opened. Country of origin: Italy.
Logistics and delivery with LAPA
LAPA delivers fresh and refrigerated dairy throughout Switzerland with its own refrigerated fleet in the main areas and partner couriers (Swiss Post, Planzer, Galliker) for the remaining zones, serving Zurich, Geneva, Basel, Lausanne, Bern, Lugano and beyond. The unbroken cold chain guarantees that the fiordilatte arrives at the correct temperature.
Who it is for
Pizzerias, restaurants, delicatessens, hotels, snack bars and Italian food shops looking for a reliable, ready-to-use pizza fiordilatte that performs consistently in high-volume service.
