World Fiordilatte Summit 2024
Latteria Sorrentina, in collaboration with Rega USA Import, is thrilled to invite you to the Fiordilatte Summit 2024! This exclusive event, taking place in 11th September, is dedicated to our valued customers and all enthusiasts of pizza, Italian cuisine, and Mozzarella fans.
AUTENTIC MASTER CLASS
Rega USA Import – Rega Autentic Learn: Free Courses and Tools for Our Valued Customers We are thrilled to announce the launch of Rega Academy, a new initiative designed to provide our customers with free courses and tools to make the most of our premium Italian products. Starting today, all our customers will have access to exclusive educational materials, video tutorials, and workshops to enhance their culinary skills and discover new ways to utilize our products. At Rega USA Import, we pride ourselves on delivering the finest Italian ingredients, such as fresh mozzarella, succulent tomatoes, extra virgin olive oil, and high-quality flours. With the introduction of Rega Academy, we aim to elevate your culinary experience by providing comprehensive resources and expert guidance. All would be created to give at our costumer tools to use our product #LatteriaSorrentina Mozzarella, #RegaTomatoes, #MolinoCasillo flours! Rega Learn will offer a variety of content tailored to different skill levels, from beginners to seasoned chefs. Our goal is to help you bring the authentic taste of Italy into your kitchen, whether you’re preparing a simple meal or an elaborate feast. Our courses will cover a wide range of topics, including traditional Italian cooking techniques, creative recipe ideas, and tips on how to pair our products to create unforgettable dishes. Loading…
SUMMER FANCY FOOD 2024
BEST SUMMER FOOD EVENT ONLY IN BIG APPLE HERE WE ARE, again! Come, and discover at the 68th Summer Fancy Food Show, June 23-25, 2024, in New York City. Serving up the newest and best in specialty food and beverage, the Summer Fancy Food Show attracts thousands of diverse makers, buyers, brokers, distributors, and industry professionals from across the U.S. and the globe for three days of delicious product discovery, fruitful networking, and inspiring business opportunities. Discover Molino Casillo’s Quality: A Tradition of Excellence If you’re looking for top-quality flours, Molino Casillo is the name you can trust. With over 60 years of experience, this Puglian company turns wheat into exceptional products using cutting-edge technology and an innovative approach. By exclusively using green energy and adhering to strict sustainability standards, Molino Casillo produces flours and semolina perfect for all your culinary needs. Experience the difference in your recipes with guaranteed high-quality and certified products. Try Molino Casillo flours and bring Italian excellence to your kitchen! Discover Latteria Sorrentina: The Excellence of Fior di Latte for Authentic Neapolitan Pizza For over 140 years, Latteria Sorrentina has been renowned for producing the highest quality Fior di Latte, the fresh dairy product that is the heart of authentic Neapolitan pizza. Founded in 1880 by the Amodio family, this company has preserved its dairy tradition, enriching the tables and recipes of chefs and pizzaioli worldwide. Latteria Sorrentina’s Fior di Latte is famous for its soft texture and delicate flavor, making it perfect for enhancing your Neapolitan pizza. Bring the authentic taste of Italian tradition to your kitchen with Latteria Sorrentina’s Fior di Latte and discover why it is the preferred ingredient of the best pizzaioli for making impeccable Neapolitan pizza. Discover Agriconserve Rega: The Excellence of Authentic Italian Tomatoes Agriconserve Rega, established in the 1960s in Campania, Italy, is renowned for producing top-quality tomato products. The company, founded by Luigi Rega, has grown from a small workshop into a leading player in the tomato industry, specializing in the renowned San Marzano DOP tomatoes. These tomatoes are celebrated worldwide for their unique flavor, dense pulp, and minimal seeds, making them perfect for a variety of culinary uses. The company controls every stage of production, from sowing to processing, ensuring the highest standards of quality. Their San Marzano tomatoes are harvested and processed within 24 hours to preserve their freshness and flavor. Agriconserve Rega‘s commitment to quality and authenticity has made their products a staple in kitchens across the globe, particularly in the USA, where they export 75% of their production
5 THINGS YOU DON’T KNOW ABOUT FIOR DI LATTE
ORIGIN AND TRADITION Origin and Tradition: Fior di Latte is a fresh cheese made from cow’s milk, primarily produced in Southern Italy, particularly in Campania. It has ancient origins, and its traditional production methods have been passed down through generations of cheesemakers. DIFFERENCE FROM MOZZARELLA Difference from Mozzarella di Bufala: Unlike Mozzarella di Bufala, which is made from buffalo milk, Fior di Latte is made exclusively from cow’s milk. This gives Fior di Latte a more delicate flavor compared to the richer and creamier taste of Mozzarella di Bufala. CULINARI VERSATILITY Culinary Versatility: Fior di Latte is incredibly versatile and is used in various dishes. It is perfect for Neapolitan pizzas, salads, appetizers, gnocchi Sorrentina and can also be enjoyed on its own. Its ability to melt evenly makes it ideal for pizza, adding a creamy texture without releasing too much water. ARTISANAL PRODUCTION Artisanal Production: The production of Fior di Latte follows traditional techniques. Fresh milk is curdled, stretched, and then hand-shaped by skilled cheesemakers. This artisanal process ensures superior quality and an authentic taste that industrial versions cannot replicate. FRESH CONSUMPTION Fresh Consumption: Fior di Latte is a fresh cheese and should be consumed within a few days of production to fully appreciate its freshness and flavor. For best preservation, it should be kept immersed in its whey until ready to eat, avoiding overly cold temperatures that could affect its texture. LATTERIA SORRENTINA has a rich history dating back to 1880. Founded in the Campania region of Italy, the company has been dedicated to producing high-quality dairy products for over a century. It started as a small family business and has grown into a well-known brand, renowned for its commitment to traditional cheese-making methods. Their buffalo mozzarella, in particular, has become a symbol of Italian culinary excellence, celebrated for its authentic taste and superior quality.
WORLD NEAPOLITAN PIZZA CHAMPION
Finally, the long-awaited webinar on “Neapolitan Pizza” is here. On May 30 at 10pm, there will be a webinar on Neapolitan pizza. There will be distinguished guests such as Vincenzo Santoro (winner of the Neapolitan Pizza World Championship in Las Vegas with Team Rega USA Import), Ciro Iovine, owner of the renowned New York pizzeria “Song&Napule,” and Alessandro lo Stocco, Master Crust. Don’t miss the chance to meet the Las Vegas Pizza World Champion in an all-Italian masterclass presented by Molino Casillo. The event is free, and you can register by clicking here! The event is free, and you can register by clicking here! Sign up for free webinar
The SAN MARZANO DOP
The process. The San Marzano tomato is one of the Italian excellences in the world. San Marzano originates from the Agro Sarnese-Nocerino1, in the Sarno2 Valley, in the province of Salerno. Its center of origin is above all in the territory of the municipality of San Marzano, from which it took its name. The all process follows a mandatory process dictated by the San Marzano DOP regulations. Cultivation CULTIVATION OF SAN MARZANO TOMATOES FROM THE NOCERINO SARNESE COUNTRYSIDE First step of SMD process is “IMPLANT“, the soil is prepared to welcome the tomato seedling of a KIROS species, San Marzano 2. The plant starts with traditional methods and without the use of machinery. The entire process is done by hand. The cultivation of San Marzano Dop is practiced vertically, with suitable stakes and horizontal wires. The planting spacing must be at least 40 cm on the row and 110 cm between the rows.The exclusive training method must be vertical with suitable supports and horizontal wires. In addition to normal cultivation practices, both suckering and topping are permitted. Any forcing practice that tends to alter the natural biological cycle of the tomato is prohibited, with particular regard to ripening. Document disciplinary of San Marzano DOP
Vincenzo Santoro
The Winner Vincenzo Santoro of Las Vegas – At the World Pizza Championship, the most important event in the sector worldwide, Vincenzo Santoro of Song ‘e Napule pizzeria in New York wins the best Neapolitan pizza category. The Las Vegas Pizza Challenge is the World Championship that draws pizza makers from around the world to elect the Pizza Maker of the Year. These are the three most important awards added to the rankings of the regional “Traditional” and “Non-Traditional” categories as well as the Pan Division and the very American World’s Best Cheese Slice. Vincenzo Santoro, known as PIZZA KID, a 27-year-old Neapolitan from Arenaccia. He lives and works in New York where he pursues his passion, Neapolitan pizza, with determination and dedication.In Song& Napule, iconic and famouse Ciro Iovine’s pizzeria in New York.Thanks to his tenacity and humility, he finds people and companies that believe in him. Together with Rega USA and his partners, he finally has the opportunity to showcase his skills at The International Pizza Expo in Las Vegas. INTERNATIONAL PIZZA EXPO OF LAS VEGAS For 40 years now, one of the most anticipated events for those who love and work in the pizza industry. An international competition that brings together the greatest exponents of the pizza world every year. Professionals and enthusiasts from all over the world come to share experiences and compete with others in the World Pizza Championship. NEAPOLITAN PIZZA LAS VEGAS WORLD CHAMPION With dedication and passion, tenacity, and great humility, Vincenzo achieves one of the most beautiful and significant recognitions in the pizza world after years of sacrifices and experiences around the globe. He wins the championship for Neapolitan pizza at the International Pizza Expo. The competition sees him triumph over more than 100 participants from all over the world. Many have talked about it, from Il Mattino to Il Newyorkese, to the social media pages of our partners like Molino Casillo.
NEAPOLITAN PASTIERA
The pastiera is a Neapolitan Easter dessert made from shortcrust pastry, with wheat cream, ricotta and candied fruit. Here’s a formatted recipe for Neapolitan pastiera: Neapolitan Pastiera Recipe Instructions: 1. Prepare the Wheat Berries: • Soak the wheat berries in water for at least 3 days, changing the water daily. Then, cook them in milk over low heat until soft. 2. Make the Filling: • Preheat the oven to 180°C (350°F). • In a large bowl, mix together the cooked wheat, ricotta cheese, sugar, eggs, lemon zest, orange zest, vanilla extract, and candied fruits until well combined. 3. Line the Pan: • Roll out the pastry dough and line a 9-inch round baking pan, making sure to cover the bottom and sides evenly. 4. Fill the Pie: • Pour the filling mixture into the pastry-lined pan, spreading it out evenly. 5. Bake: • Bake in the preheated oven for about 1 hour, or until the filling is set and the top is golden brown. 6. Cool and Serve: • Allow the pastiera to cool completely in the pan before removing and transferring to a serving dish. • Dust the top with confectioners’ sugar before serving. Enjoy your delicious Neapolitan pastiera!
REGA USA ON THE TOP OF PIZZA EXPO
BIG TEAM BIG DREAMS Big team big dreams We couldn’t be happier and more grateful for the extraordinary victory of “PIZZA EXPO LAS VEGAS 2024” a big success we achieved at the Pizza Expo in Las Vegas! It has been an incredible journey, made possible only by your commitment, passion, and dedication. First and foremost, we want to extend heartfelt thanks to our exceptional partners: Rega, Latteria Sorrentina, Casillo, Armatore di Cetara, and Olio Muraglia. Thank you for joining us on this adventure, providing us with the research and quality of Italian products that make our work enjoyable and creative, and giving us the tools to make our creations a true spectacle for the palate. Vincenzo Santoro Neapolitan Pizza Champ And what about Vincenzo Santoro? From the Pizzeria di Ciro Iovine at Song & Napule situated in bustling New York, the indisputable heart of America. His victory at the International Pizza Expo as the best Neapolitan Pizza was a moment of pure pride and joy for all of us. Your passion, skill, and dedication shone like only a dreamer’s can, and we are honored to have you on our team. Best team A special applause goes to our incredible TEAM of pizzamakers, true artists and professionals of pizza, who skillfully baked every idea with mastery and creativity, turning each pizza, focaccia, or bread into a work of art. Thank you for bringing your heart and soul into creating unforgettable gastronomic experiences for all those who had the privilege to taste our creations. Lastly, a special thank you to everyone who visited our booth, tasted our delights, and shared with us their passion for true Italian pizza and its always excellent products. Your enthusiasm and support fueled our spirits and inspired us to always give our best. We cannot forget all the extraordinary staff who worked tirelessly behind the scenes, ensuring that every detail was crafted with precision and passion. Your hard work and dedication made our success possible, and we are infinitely grateful for everything you have done. Conclusion In conclusion, we want to express our deep gratitude to each of you for making the Pizza Expo in Las Vegas an extraordinary and unforgettable event. Your support is the engine that drives us to continue growing and improving, and we look forward to sharing many more culinary adventures with you in the future. THANK YOU ALL Rega Usa Family
International PIZZA EXPO 2024
in Las Vegas Also this year #RegaUSA is at the #internationalpizzaexpo of #LasVegas! You’ll find us at booth 3259 of#LasVegasConventionCenter for 3 days 19th-21th March of showcooking and masterclasses together with our partners:#MolinoCasillo, #AgriconserveRega, #latteriasorrentina, #frantoiomuraglia and #armatorecetara and our fantastic guest pizzamakers!🔥🇮🇹 The great cuisine… with the #Autentico#Italian#products, are you ready? See you in Vegas!🇺🇸 Anche quest’anno Rega USA è all’Internation @pizzaexpo di #LasVegas! Ci trovate allo stand 3259 del #LasVegasConventionCenter per 3 giorni di showcooking e masterclass insieme ai nostri partner Casillo Agriconserve RegaLatteria Sorrentina Armatore CetaraFRANTOIO MURAGLIA el nostri tantastici pizzaloli ospiti! La grande cucina… con gli autentici prodotti italiani, siete pronti? 🇮🇹 Ci vediamo a Las Vegas!🇺🇸 #regausaimports#lasvegas#internationalpizzaexpo