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The ancient tradition ... the modern technology
Sorì has never neglected an important aspect regarding the historical aspect for the production of
MOZZARELLA DI BUFALA CAMPANA DOP.: the cooking in combecina, that is to say the spinning by hand in apposite tubs by wood of curd ,it has to spin with sticks by wood through warmer water at 90° c.
Sorì certified firma BRC-IFS- ISO 9001, has at once conjugate the ancient tradition of the manufacture of
MOZZARELLA DI BUFALA CAMPANA DOP with the modern automations, to insure itself with the aid of young highly qualified personal large production of fresh spanned pasta cheese in a short time ,monitored and controlled daily through ca. 80 analysis carried out our own internal laboratory ,confirmed by comparisons among principal laboratories that are Sinal confirmed on the national level.
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