November 21, 2018 / Food, Local Products


The fior di latte or mozzarella of cow is a food product typical of the Amalfi coast that has as its main production site in Agerola. Often the flower is confused with the buffalo mozzarella, but they are different. The difference derives first of all from the main component used during the production process, it's milk. For this reason, in 1996 the STG certificate was awarded to the fior di latte, a traditional specialty guaranteed, which establishes the production method and in the same year, the buffalo mozzarella has become DOP or protected designation of origin.

The nutritional composition of 100 g of buffalo mozzarella is made up of: 23% proteins, 76% lipids, 1% carbohydrates. On the other hand in 100 g of fior di latte there are: 31% proteins, 68% lipids, 1% carbohydrates; therefore from a nutritional point of view the fior di latte is richer in proteins and less in fats, so it turns out to be more complete. Given the significant presence of water, it is the least caloric, so it is considered a fresh lean cheese. Its presence in the diet varies depending on the nutritional status of the consumer. Although valid in weight loss food therapy, the prevalence of saturated fatty acids, associated with the high cholesterol content, makes it unsuitable for hypercholesterolemia. The fior di latte belongs to group II of foods, therefore milk and derivatives, characterized by proteins of high biological value because they are constituted by amino acids essential for man, which only with diet can take. The glucose share is the lactose disaccharide, it's present but not in high concentrations thanks to the lactic fermentation that occurs during production. Thanks to the wide range of water-soluble vitamins of the B group, fior di latte can be considered a useful food to support the metabolic processes of various tissues.
Abundant is also the presence of the liposoluble vitamin A necessary to maintain the visual function, the ability to reproduce, the differentiation of cells, the antioxidant defense. It contains a modest sodium level and for this reason the fior di latte is among the few cheeses given in the diet for arterial hypertension. The minerals present in bulk quantities are calcium and phosphorus, fundamental to support the skeletal metabolism, a fundamental process in fetal development, in the growth phase and in the third age where there is an increased risk of osteoporosis.

The fresh milk flower should be tasted raw, however it has the flaw of having a low shelf life, maximum 2-3 days. It can also be used cooked; in this case, it is better to use it after a few days to lost all its liquid.

Today I propose a healthy and quick recipe: WHITE ZUCCHINI PARMIGIANA. 
Once you have rinsed the zucchini well cut into slices and grill them, in the meantime cut the chopped milk into pieces making sure that it has drained its liquid. Once the zucchini are cooked in a ceramic rotate, alternate layers of: zucchini, fior di latte, extra virgin olive oil, basil and mint. Once at the top end you can add some breadcrumbs to form a crispy crust. At this point your parmigiana will be ready to be baked in the oven for 15 minutes at 120 ° C. You can also add between the layers cooked ham or raw prawns for the most audacious of you, lately used a lot in gastronomy in combination with various types of dairy products.

I already have watering in my mouth ... enjoy your meal!

Dott.ssa Teresa di Lauro 

Biologa Nutrizionista