Giovanni Amodio: “Fiordilatte is a great ambassador for Made in Italy around the world”

Giovanni Amodio, Vice President of Latteria Sorrentina, discusses identity, fiordilatte culture and its increasingly central role on pizza.

«Fiordilatte is part of our history and identity, but today it is also a great ambassador for Made in Italy around the world. It represents a sense of belonging, but also a great responsibility for us, as every day we have the privilege of being chosen by professionals from many different countries». This is how Giovanni Amodio, Vice President of Latteria Sorrentina, food sponsor of the Italian Cuisine Festival in Switzerland, describes the growing international recognition of this iconic Italian dairy product.
Fiordilatte is becoming increasingly popular as a pizza topping. And when it comes to distinguishing between fiordilatte and mozzarella – as well as understanding how best to use it on pizza – Latteria Sorrentina, based in Sant’Anastasia and exporting its products both across Italy and internationally, has long been a leading advocate.
Targeted communication campaigns – including the claims “Sulla pizza ci va solo il fiordilatte” (“Only fiordilatte belongs on pizza”) and “Il Fiordilatte è Napoli” (“Fiordilatte is Naples”) – together with events around the world featuring leading pizza professionals, have helped make both enthusiasts and industry insiders increasingly aware of the distinctive characteristics of this dairy product. 

«We needed to bring greater terminological clarity because fiordilatte is often referred to simply as mozzarella, and that is not correct. Campania,” explains Amodio, “is the home of the so-called white gold, which comes in two distinct varieties: cow’s milk and buffalo milk. It is important to keep these two dairy products clearly distinguished, especially when presenting them abroad».
Today, Latteria Sorrentina is present in more than 90 countries, with fiordilatte increasingly being chosen as the key dairy ingredient for pizza. But what lies behind its growing popularity?
«Fiordilatte stretches without melting. Its success on pizza is linked to its outstanding performance in terms of flavour and texture. In other words, the product simply works better: it is elastic, professionals can work with it to the right degree, and it is appreciated all over the world», concludes Giovanni Amodio.

Emanuela Sorrentino