The artisanal process of producing high-quality mozzarella demands skill, precision, and consistency. We work with Latteria Sorrentina in Campania, who specialize in mozzarella and fiordilatte production. Their cheesemakers source cow’s milk from selected farms in southern Italy and apply strict techniques to achieve the exact texture and taste required. Once the curd is formed, it is combined with hot, salty water and stretched until it develops the characteristic stringy structure. The dough is then shaped by hand into its final form. The result is a mozzarella with reliable quality, rich creaminess, and a flavor that represents the best of Neapolitan tradition — and the perfect base for our pizzas.