Tis The Season Of Sharing
Tis The Season Of Sharing
Tis The Season Of Sharing
Welcome, Summer!
It’s time for longer days, warmer nights, and a whole lot of sunshine. Whether you’re hitting the beach, planning a picnic, or just soaking in the golden vibes, summer is here to spark some joy.
Bring Italy home with this simple and delicious Caprese salad. Layer ripe tomatoes and creamy slices of fresh mozzarella alternately on a platter, tucking a fresh basil leaf between each. Use heirloom tomatoes for extra color and flavor. Sprinkle with flaky sea salt, drizzle with pesto for a flavorful twist, and finish with a splash of high-quality olive oil. Fresh, vibrant, and effortless—just like summer should be.
The True Heart of Celebration
The season of sharing is the season of gathering family around the table, filling our homes with warmth, laughter, and the comforting aroma of home-cooked meals. It is a time to pause from the busyness of life, savor every bite of delicious food, and treasure the moments spent with loved ones. From the joy of passing dishes to heartfelt conversations over dessert, to the little traditions that make each year special, this season reminds us that the greatest gift is togetherness. Every shared meal, every laugh, and every act of kindness—big or small—adds to the tapestry of memories that make the holidays unforgettable. In this season, love is served alongside every dish, and the simple pleasure of family gathered around the table becomes the true heart of celebration.
The Ultimate Fall Plate
Squeezing out every last golden hour before the chill sets in — and we did it right.
Wrapped up the season with one unforgettable plate:
- Perfectly grilled steak, flame-kissed and juicy, still sizzling as it hit the board.
- Fire-roasted corn, smoky, sweet, and caramelized in all the right places.
- A creamy burrata nestled right on top — melting slowly into the warmth, turning every bite into pure luxury.
- Finished with a bold drizzle of fresh pesto — bright, herby, and just the right contrast to all that richness.
That final combo… steak juices mingling with creamy burrata cheese, charred corn adding that sweet crunch, pesto cutting through with freshness. It’s the kind of plate that doesn’t just taste good — it feels like the season itself.
Golden light. Crisp air. The sound of the grill fading into laughter and clinking glasses. One of those simple, perfect evenings that reminds you why the last grill of the season always hits different.
Here’s to warmth that lingers, flavors that stay with you, and one more night around the fire.
Stuffed Artichokes with Caciocavallo Cheese
- 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.
Stuffed Artichokes with Caciocavallo Cheese
- Servings: 6
- Prep Time: 30 Minutes
- Cooking Time: 1 Hour
- 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.
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.
Stuffed Artichokes with Caciocavallo Cheese
- 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.
In memoriam : Salvatore Salzarulo
February 7, 2024
It is with a heavy heart that we relay the news that Salvatore Salzarulo, Co-Founder of Lioni Latticini, has passed away.
As an obituary read, Salvatore will always be remembered as a political enthusiast, passionate soccer follower, health optimist, and a self-educated, well-read gentleman. He left an indelible mark on all who knew him, he was a true visionary, and an honorable leader with integrity, valor, respect, and compassion.
What Our Customer's Have To Say
5/5
"Lioni 'Burrata con Panna' is the best supermarket brand of burrata I have
found in the States..."
"For over a century, the process of making mozzarella has been a labor of love for Italian cheese makers, and in the tradition of never letting food go to waste, the scraps from making mozzarella were put to good use. This is how burrata was born."
"For over a century, the process of making mozzarella has been a labor of love for Italian cheese makers, and in the tradition of never letting food go to waste, the scraps from making mozzarella were put to good use. This is how burrata was born."
Angela Petruzzelli –
November 27, 2023
Food and Wine writer, contributor of Appetito Magazine and Pugliese owner of Sprezza Cucina in Richmond, VA.
Food and Wine writer, contributor of Appetito Magazine and Pugliese owner of Sprezza Cucina in Richmond, VA.
“Lioni is delighted that our Burrata Con Panna has become a supermarket favorite! Today Burrata has become a staple cheese for restaurant chefs and for home chefs alike, and we are thrilled to have captured the true essence of its Puglia origins.”
5/5
"You have a fan here…Have been disappointed over the years with French and Italian cheeses made here…
This was as good as Italian Stracciatella!!"
Sharon E. – August 29, 2022
“Our family takes great pride in differentiating our mozzarella from others in the market because we source the finest ingredients to recreate that true Italian experience. In fact, Lioni’s award winning Stracciatella is made from imported Italian panna to produce the most authentic cheese on this side of the Atlantic.”
Our Experience at the Summer Fancy Food Show – NYC 2025
We had an incredible time at this year’s Summer Fancy Food Show in New York City—an event that continues to set the standard for innovation, flavor, and connection in the specialty food industry.
From June 29 to July 1, our team joined thousands of food enthusiasts, creators, and retailers at the Javits Center for a high-energy showcase of the best in global cuisine. The show was packed with bold flavors, breakthrough products, and insightful conversations. We were thrilled to share our story, connect with fellow makers, and experience the vibrant pulse of the industry firsthand.
Highlights from the Show
- Introducing our latest product line to a passionate audience
- Connecting with top buyers, chefs, and food media
- Live Cooking show sampling incredible bites created by passionate home cook and inspiring food influencer Joanna Moeller aka @spaghettiroots_nyc
- Gaining insights into emerging trends shaping the future of food
Being surrounded by such a diverse and dynamic community reminded us why we do what we do—crafting food that brings people together and tells a story with every bite.
A big thank you to everyone who stopped by our booth, tasted our offerings, and shared their excitement. We’re already looking forward to next year!
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.
2023 Hall of Fame Inductees
Giuseppe Salzarulo and Salvatore Salzarulo
Congratulations to the Founders and Owners, Giuseppe & Salvatore Salzarulo for their induction into the SFA Hall of Fame! The SFA Hall of Fame honors individuals whose accomplishments impact contributions, innovations, and successes within the specialty food industry.
Salvatore and Giuseppe Salzarulo celebrated more than 30 years in the Specialty Food Industry, manufacturing an authentic, outstanding, specialty cheese product known as “the Mozzarella”. As dedicated masters in the fresh mozzarella business, their passion is derived from family roots deeply tied to Lioni, Italy, an extraordinary work ethic, and an intense commitment to their craft.
Welcome, Summer!
It’s time for longer days, warmer nights, and a whole lot of sunshine. Whether you’re hitting the beach, planning a picnic, or just soaking in the golden vibes, summer is here to spark some joy.
Bring Italy home with this simple and delicious Caprese salad. Layer ripe tomatoes and creamy slices of fresh mozzarella alternately on a platter, tucking a fresh basil leaf between each. Use heirloom tomatoes for extra color and flavor. Sprinkle with flaky sea salt, drizzle with pesto for a flavorful twist, and finish with a splash of high-quality olive oil. Fresh, vibrant, and effortless—just like summer should be.
We’re excited to be part of the Specialty Food Association’s premier event — and this year is extra special!
We’re thrilled to feature Joanna Moeller aka @spaghettiroots_nyc at our booth at this year’s Summer Fancy Food Show.
Come connect, get inspired, and celebrate the love of food with us!
- Javits Center, NYC, Booth 2064
- June 29 – June 30
- 10:00 AM – 3:00 PM
Joanna Moeller is a passionate home cook and inspiring food influencer known for creating simple yet special dishes straight from her cozy kitchen in downtown Manhattan. Entirely self-taught and inspired by her mother from a young age, Joanna shares her love of cooking with a growing community on Instagram, where her heartfelt recipes and engaging content have made her a beloved presence.
With a background in photography, Joanna captures every step of her culinary creations herself—filming, styling, and photographing each dish. Her beautifully composed images and authentic storytelling set her apart and reflect the warmth and creativity she brings to everything she does.
When she’s not in the kitchen, Joanna enjoys life with her husband, their two teenage daughters, and three beloved dogs—all of whom occasionally make cameos in her feed. Her platform is more than just food; it’s a vibrant community built on shared meals, everyday inspiration, and the joy of home cooking.
Chef Spotlight
Chef Riccardo Orfino
Partner, and Executive Chef
Alice and Osteria 57
At the restaurants, there is special attention to a pescatarian and vegetarian lifestyle and its ethical impact on the environment. “Chef Orfino looks for that perfect balance between richness and acidity to exalt the essence of each flavor.” For Chef, It’s all about quality! Visit these highly popular restaurants in Greenwich Village to experience Chef Orfino’s distinguished dishes executed to perfection.
BURRATA –
Sourdough bread, grilled peaches, saba, almond
BURRATA – Fennel two ways, Sicilian pesto, fennel pollen
HOUSEMADE PACCHERI POMODORO BURRATA – San Marzano tomatoes, basil, burrata
LOBSTER BRUSCHETTA – Sourdough bread, Maine lobster, heirloom tomatoes, basil pesto, stracciatella
Mozzarella is
our family’s passion
and the
heart and soul
of our business
In The Spotlight
In The Spotlight
1st Place • Ovoline
2023 American Cheese Society Competition
Lioni’s Ovoline traditional fresh mozzarella cheese received the 1st place award
at the 2023 American Cheese Society competition, topping 21 entries in the
Fresh Mozzarella (under 8 oz.) category.
2nd place • Burrata Con Panna
2023 American Cheese Society Competition
Lioni’s Burrata Con Panna was awarded the highest honor in the 2023 American
Cheese Society competition in the Burrata category, topping 13 other burrata
entries. The American Cheese Society Judging and Competition, is the largest
event of its kind for American-made cheeses.
