Fiordilatte Summit Tokyo: Celebrating Italian Dairy Excellence Abroad

The Minister of Agriculture, Food Sovereignty, and Forests Francesco Lollobrigida has inaugurated the Fiordilatte Summit Tokyo Latteria Sorrentina. He expressed appreciation for the new learning and valorization format of cow's milk dairy products that the Amodio family's dairy from Campania has created to convey the message of one of the Italian gastronomic heritage's excellences to the countries where it exports fiordilatte, provola, and ricotta. "Long live pizza, the export of Italian gastronomic excellences in the world, and the nomination of our cuisine as a UNESCO intangible heritage of humanity," said the head of the agriculture department at the opening after the customary greetings to the large audience present in the room. "This is the first stop in Japan on a journey that has already brought the knowledge of Fiordilatte and authentic Made in Italy to Korea, Singapore, Hong Kong, United Arab Emirates, Norway, Switzerland, Serbia, Croatia, Romania. Fiordilatte Summit is creating connoisseurs and ambassadors of Fiordilatte across the different continents that will host the congress works until summer. This journey of the first edition will conclude in September with a major event here in Campania, which will be attended by pizzaiolos from all over the world with the certification of connoisseurs of fiordilatte. Why pizzaiolos? Because only fiordilatte goes on pizza, as our claim states, but it must be good and well-treated. And because pizza and fiordilatte are two formidable elements driving the economy of Campania and Italy. With Fiordilatte Summit, we give substance to the video story A Love Story presented to the general public at Pizza Village Naples. The Love Story is that of the Neapolitans with Fiordilatte and explains the gastronomic identification of a people and a cuisine with one of the excellence products of our territory. So strong that Fiordilatte of Naples has become Fiordilatte is Naples," comments Giovanni Amodio, Vice President of Latteria Sorrentina and fifth generation of the dairy farmers of Campania. "Fiordilatte Summit helps pizzaiolos to recognize, choose, cut, and use the good fiordilatte that has always been the inseparable companion of Neapolitan pizza. And this is precisely the strongest novelty of 2024, the Fiordilatte Summit. We are not looking for products similar or substitutes for the true cow's milk fiordilatte but seek to make understood the right essence of the dairy products of which Campania is the cradle. The novelty is taking charge of an important message of our agri-food together with the pizzaiolos, traditional and contemporary, who care about the originality of Neapolitan pizza," explained Marco Capezzuto, general manager of Latteria Sorrentina. Fiordilatte Summit combines the theoretical congress part developed under the banner of contemporary visual with live tastings. Neapolitan and Japanese pizzaiolos have tested the Fiordilatte of Naples, the Fiordilatte of the Mountains, and the Fiordilatte of the Peninsula on the queen pizza, the Margherita. And then the instructor pizzaiolos have demonstrated the versatility of the new Fiordilatte in Cream that will be presented in Italy during the three days of the Identità Golose gastronomic congress in Milan. Besides in the Pizza Identity section, the Fiordilatte in Cream will be the protagonist of the recipes of starred chefs Lino Scarallo and Andrea Aprea. The contaminations with the cuisines of the different countries will be ensured by chefs Ignacio Ito and Roberto Di Pinto. On pizza, the Fiordilatte in Cream will be the ingredient of the recipes of the super team of pizzaiolos at the Latteria Sorrentina stand at the Identità Golose congress 2024. There will be pizzas by Davide Ruotolo, Vincenzo Capuano, Peppe Cutraro, Pietro Fontana, Gaetano Paolella, Gennaro Rapido, Carlo Sammarco, Gino Sorbillo. Sweet closure with Gino Fabbri, Vice President of Apei - Ambassadors of Italian Excellence Pastry Chefs.