“Bella,” the perfect buffalo mozzarella from Campania for pizza, is born. A project signed Sorì and Ciro Salvo

The best of dairy production and the art of pizza making come together in a love story truly from Campania.

Buffalo mozzarella, yes or no? This is the Hamlet-like dilemma for pizza lovers and pizzaiolos. On one hand, they wouldn't want to give up this pairing of two of the world's most delicious and tempting products. On the other hand, for years they couldn't ignore a problem: buffalo mozzarella, by nature, is richer in liquids than fior di latte, and this characteristic can compromise the quality of the pizza. A solution was needed, and Sorì, a Campanian company that is a benchmark in international dairy production, took action. Years of study and experimentation have finally led to the presentation of "Bella," the Campanian buffalo mozzarella suitable for every pizza. This project was born from the collaboration between the Caserta-based company and Ciro Salvo, one of the most renowned and appreciated master pizzaiolos in the world, representing a meeting point between Campanian dairy art and the excellence of Neapolitan pizza.

"For us producers of Mozzarella di Bufala Campana DOP," says Antonello Sorrentino, who, with his brother Gaetano, is at the helm of Sorì, "finding the right mozzarella for pizza has become, over the years, a true mission. A dream that has transformed into a reality that we wanted to call 'Bella.' A term inspired by everyday Neapolitan language, to describe a product that satisfies all the senses. In fact, our Campanian buffalo mozzarella, thanks also to the collaboration with Maestro Ciro Salvo, combines flavor, consistency, and appearance, becoming the ideal choice for every pizza. And it does so thanks to its low moisture content, which minimizes liquid release."

A solution to the long-standing problem of "wet pizza," which has always been an obstacle to using this product in pizzerias. And it was essential to involve a great interpreter of the "white art" (pizza making) in the project's development.

"The collaboration with Sorì was born with the intent to create a buffalo mozzarella that would represent added value for us pizzaiolos, not a problem," emphasizes Ciro Salvo, master pizzaiolo of 50 Kalò. "With 'Bella,' we want to pay homage to the Campanian gastronomic tradition, enhancing both pizza and buffalo mozzarella. Thanks to a wonderful teamwork, where everyone shared their knowledge, we made possible the encounter between the two queens of our territory, giving life to a product with optimal consistency and stretch, capable of satisfying both the needs of master pizzaiolos and the palates of consumers."

So, welcome to the latest creation from Sorì, a company born in 1868 from the passion and mastery of the Sorrentino family and the contribution offered by a unique territory. The company is located in Teano, in the splendid setting of the Roccamonfina Regional Park, in Campania on the border between Lazio and Molise. An area where untouched nature and numerous microbiologically pure spring waters contribute to the organoleptic quality and unique taste of all the company's products. A history of craftsmanship, family tradition, and authentic flavors that have written Sorì's success over the years, with excellent production in both quality and variety of products. And with "Bella," it writes a new page of love for Campanian buffalo mozzarella and, in this case, for pizza.