The Magic of Mozzarella: Unveiling Vecchia’s House-Made Fior di Latte

At Vecchia Pizzeria, our mission extends beyond just making pizza; we are dedicated to honoring centuries of Italian tradition with each ingredient we use. Among these treasures, our house-made mozzarella, affectionately known as fior di latte, stands out as a symbol of our commitment to authenticity—the “flower of milk.”

A Taste of Tradition

The journey of fior di latte begins in the sun-drenched countryside of Southern Italy, where the pure, creamy milk from local cows is transformed into a delicacy using only the simplest of ingredients: fresh milk, rennet, and salt. Unlike its distinguished cousin, mozzarella di bufala, which is crafted from the milk of water buffalo, fior di latte is made from cow’s milk. This gives it a delicate flavor, smooth texture, and an exceptional meltability that makes it perfect for our pizzas.

In Italy, cheese-making is not merely a process—it’s an art form, a way of life, and a proud regional tradition. From Campania to Puglia, techniques have been passed down through generations, each craftsperson perfecting the method of stretching curds into pillowy perfection. At Vecchia, we have embraced this time-honored practice, bringing a taste of Italy right to Birmingham.

From Italy with Love—Chef Benard’s Journey to the Source

To truly master the art of cheese, Chef Benard Tamburello embarked on a pilgrimage to the heart of Italy’s cheese-making country. At the famed Coop San Silvestro, a family-run dairy cooperative, he delved into a world where tradition, technique, and passion collide.

“Being able to step inside the doors of this amazing facility of farmers working hard was a dream come true,” Chef Benard recalls.

He witnessed the magic of cheese-making firsthand, as he found himself mesmerized by the sight of giant copper pots bubbling with fresh milk delivered twice daily from local cows. The delicate transformation unfolded before him: milk heated to a rolling boil, curds coalescing under the watchful eyes of the master cheesemaker.

Each moment was a treasure—milk poured in, stirred gently, and strained slowly, all expertly coaxed into cheese. As he observed the women crafting fresh ricotta—the soft, fluffy byproduct of curd separation—Chef Benard indulged in a taste straight from the warm vat. The flavor was unparalleled: delicate, creamy, rich, and utterly divine.

“There was no way to describe the flavor and the freshness of this beautiful ricotta cheese, it was divine,” Chef Benard shared, his eyes lighting up with the memory.

Armed with invaluable knowledge and a handful of secret techniques, he returned to Birmingham, eager to infuse that passion and precision into each batch of fior di latte mozzarella we produce at Vecchia.

Made Fresh, the Vecchia Way

Under the careful guidance of Chef Benard, we proudly handcraft our fior di latte in-house daily, using the finest milk and the same traditional Italian methods. Each ball of cheese is pulled and shaped, requiring an exquisite balance of temperature, timing, and touch. This meticulous process is not just about producing cheese; it embodies craft, memory, and the essence of Italy.

When our fior di latte graces one of our hand-stretched doughs and emerges from our wood-fired Acunto ovens, magic happens. The cheese melts to golden perfection, creating a pizza that is crispy, chewy, savory, and absolutely unforgettable.

Why It Matters

The difference in flavor is unmistakable. Our fior di latte is far from mass-produced; it’s the culmination of passion, travel, training, and tradition. It’s the result of Chef Benard’s journey across oceans in search of authentic, vibrant ingredients that bring a true slice of Italy home to Hoover.

So, on your next visit to Vecchia, take a moment to savor not just the pizza, but the story behind it—a story of farmers dedicating their lives to craft, of fire that transforms ingredients, and of a chef who believes in the importance of authenticity that starts at the source.

From the cows of Italy to the ovens of Vecchia—this is fior di latte. This is passion. This is pizza.

House-Made Flour!

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