Despite the challenging macroeconomic environment, the popularity of fresh cheeses continues to grow in the out-of-home sector.

Ricotta, mozzarella, burrata and stracchino can now be found on the menus of restaurants, pizzerias, bars, catering services and even artisan ice cream parlours.

The main reason?

They are light and versatile, and perfect for modern cuisine with a focus on taste and well-being.

Inspirational corner:
...from the kitchen to the ice cream counter

 

Light dishes with plenty of personality!
Fresh cheeses take centre stage in bowls, gourmet sandwiches, creative pizzas, spoon desserts and cold dishes.


Fresh and refined aperitifs
From ricotta mousse to single-portion burrata and crostini with stracchino and herbs, there is a growing demand for quick, gourmet, ready-to-serve ideas. These are also ideal for savoury pastry shops or ice cream parlours with a savoury/hybrid offering.


Fresh cheeses in ice cream parlours, too? Yes, please!
Flavours such as ricotta and honey, burrata and tomato, and stracchino with herbs are winning over curious palates everywhere.