Sorì and Franco Pepe together for a unique Fior di Latte Campano

They are united by the same philosophy, the same values and the same sense of belonging to their territory: that verdant upper Caserta area, enclosed between the oases of the Roccamonfina, Matese and Taburno regional parks.

The mission they both pursue is to enhance the artisanal and gastronomic potential of their land, through constant research conducted on raw materials and careful work on processing techniques.

Who are we talking about? About Sorì, a dairy company founded in 1868, close to the Roccamonfina park, which boasts exports all over the world, and about Franco Pepe, an award-winning pizza artisan who, with his establishment, Pepe in Grani, has made Caiazzo an international reference point for fans of this dish.

“Our collaboration goes beyond any formal agreement,” said Antonello Sorrentino, CEO of Sorì, “Ours are two professionals who meet and decide to develop a product, born from the formalization of a voluntary specification and made according to very strict standards: the Fior di Latte Appennino Campano.

The result of processing conducted exclusively from local raw materials and subjected to slow maturation.”

“Our Fior di Latte has organoleptic characteristics that, together with exceptional spinning after cooking, make it a unique product,” adds Gaetano Sorrentino, Co-owner of the company, proudly.

Franco Pepe, recipient over the years of countless awards and now unequivocally considered the most famous pizzaiolo in the Globe, whose professional project includes the involvement of leading companies and producers in his area, believed in this collaboration from the start: “With the Sorrentino family I share a knowledge of and a predilection for the raw materials of the Alto Casertano area. Our “know-how,” which is nourished by research, experimentation and a constant and fruitful exchange of knowledge, has brought us this far: to the birth of a product of excellence, which is Fior di Latte Appennino Campano.