Honoring the Memory of
Lioni Latticini Co-Founder
1949 - 2024
Salvatore Salzarulo was born in Lioni, Italy on March 26, 1949. Raised there, he joined his father working in the family bread making business. In 1974, Salvatore married his teenage love, Michelina, and soon after began their family in Lioni, Italy.
In 1980, to obtain better medical care for his youngest daughter, Salvatore selflessly immigrated with his family to the US, settling in Brooklyn, New York. With his Uncle Giuseppe, they Co-Founded Lioni Latticini, Inc. and the Salzarulo family began its tradition in the Latticini business. With passion, dedication and hard work, they mastered the art and skill of mozzarella making. Over the next four decades, the Salzarulo family transformed their small neighborhood family business into a nationally renowned manufacturer and distributor of fresh mozzarella products.
Salvatore was hands-on each day making sure that Lioni continued to be of the highest quality and consistency and delivering a traditional fresh mozzarella product as he knew it to be. He was a true visionary, with great determination and a profound heart; an honorable leader who guided with integrity, valor, and respect. His pride for his family, his craft, and his organization will forever resonate.
Capturing The Essence Of Italian Mozzarella
Stuffed Artichokes with Caciocavallo Cheese
By Joanna Moeller aka @spaghettiroots_nyc
- Servings: 6
- Prep Time: 30 Minutes
- Cooking Time: 1 Hour
Ingredients
- 6 medium-sized artichokes
- 2 Lemons, halved
- 8 ounces plain breadcrumbs
- 4 cloves garlic, grated
- 1/2 cup Castelvetrano olives, chopped
- 1/2 cup fresh parsley, chopped
- 1 tablespoon dried Sicilian oregano
- 1 cup grated Parmigiano cheese
- 2 cups coarsely grated Lioni Caciocavallo cheese
- 1-1/2 cups chicken broth (1/2 goes into the breadcrumbs and the rest is used in the pre-bake)
- 1/2 cup extra virgin olive oil
- 3 tablespoons butter
- Sea salt to taste
- Black pepper to taste
Directions
- 1. Chop the stems.
- 2. Fill a large pot with water and squeeze the lemons into the water; add the lemons.
- 3. Peel the outer part of the stem and add along with the whole artichokes to lemon acidulated water.
- 4. Bring the pot of water to boil (boil for 12–15 mins) and remove the chokes and stems.
- 5. Remove the outer leaves, center and choke.
- 6. Chop the stems.
- 7. In a large bowl, combine the breadcrumbs, cheeses, herbs, garlic, olives, salt, pepper and chopped stems. Mix thoroughly.
- 8. Stuff the inside of the artichokes and the leaves.
- 9. Drizzle the tops with olive oil and top each with a 1/2 tbs. pat of butter.
- 10. Pour the remaining broth over the tops of the artichokes, leaving most for the bottom of the bake dish.
- 11. Bake at 400 for approximately 35–40 minutes until the tops have nicely browned.
- 12. Serve warm.