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
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
Zero flour: Zero “L” Casillo!
Eight different types of flours, ideal for making all kinds of pizzas: tall, fluffy, light or crispy. Molino Casillo, dedicates to the pizzeria line all its sixty years of experience in the milling field.
Semola Pasta flour: Arancio extra Casillo!
“Pasta” is a re-milled durum wheat semolina obtained from the mixture of the best protein durum wheat. The fine grain size obtained thanks to the double grinding of the grain, they make it ideal for preparation of pasta, focaccia.
Semola pizza’s flour: Pizza Oro Casillo!
“Oro” is a re-milled durum wheat semolina obtained from the mixture of the best protein durum wheat. The fine grain size obtained thanks to the double grinding of the grain, they make it ideal for preparation of bread, pizza, focaccia.
Crunchy pizza’s flour: Aroma Casillo!
AROMA is the type “1” flour obtained by extremely slow milling process. Mulino Casillo dedicates this flour to Roman-style pizza. It’s also perfect for a mix to do a Neapolitan pizza or any style of this beautiful expressione of love, choose our flours and semolinas made with 100% selected Italian wheat
Pizza’s flour: Superiore Casillo!
Rega Casillo flour for Neapolitan pizza. For a best Neapolitan pizza or any style of this beautiful expressione of love, choose our flours and semolinas made with 100% selected Italian wheat and get ready to set off on surprising journeys of taste.
SAN MARZANO TOMATOE: DOP SUPERFOOD FROM ITALY TO AMERICA, THANKS TO REGA IMPORT
When we are talking about “superfood” we need to talk about San Marzano tomatoe DOP(SMD)