





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.
“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.”
“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.”
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.
Mozzarella is the mainstay of Italian cooking, our fresh mozzarella cheese is made with strict attention to detail that goes into every step of our production – from the selection of the freshest whole milk to the meticulous processing of the valuable curd, the perfect timing of the creation of the cheese, to the final inspection and in-house processing and packaging. This attention to detail guarantees the quality that is synonymous with the Lioni name. Our fresh mozzarella will inspire you to create a culinary masterpiece!
They recently received top honors in two categories at this year’s American Cheese Society competition for its fresh and creamy Ovoline mozzarella and its luscious authentic Burrata cheese. Winners were announced at the ACS’s annual conference, the largest event of its kind for American-made cheeses.
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 – 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
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.
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.