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The history of fior di latte has rather ancient roots. Native to central-southern Italy, this fresh cheese originates from the territory between the regions of Campania and Puglia.
From a nutritional point of view, fior di latte belongs to the II fundamental group of foods - foods rich in proteins with high biological value, specific vitamins and minerals. It also has a relevant cholesterol and saturated fat content, while sodium has an acceptable concentration.
Fior di latte is suitable for consumption as a table cheese, in the role of an appetizer or dish. It is also an ingredient widely used in various types of recipes, both for first courses and second courses and single dishes, in which it is dissolved.
