Fiordilatte

Special for "best" Pizzerias. The paste is milk-white in colour with a fibrous structure, with thin leaves, a soft consistency and a slight elasticity that is more pronounced at the origin, releasing a milky, homogeneous liquid, free of mottling or streaks, when cut and under slight pressure.

The use of fiordilatte makes pizza, a Mediterranean speciality with a unique flavour, even tastier and more inviting, giving rise to a riot of flavours and smells that tell an ancient and still relevant story. Cutting the loaves by hand is always preferable.