Infinite specialties, both sweet and savory, characterize and make unique the gastronomic heritage of Southern Italy: from pizza, babà, Caprese cake, typical of Naples, to pasticciotto Pugliese, to Calabrian desserts, such as Cannolo with Sicilian delicacies, including the very famous eggplant parmigiana, the caponata, and the typical fruit of Martorana—a triumph of taste and colors. It does not end here. Listing them all, one by one, would be impossible!
Not to be overlooked, the dairy delicacies are unique and envied all over the world, and one of them is undoubtedly the burrata, produced in the beautiful Puglia. Just looking at it, it stimulates the appetite and makes the mouth water!
Originally from Andria and widespread especially in the Apulian sub-region of Murge, it could be mistaken, erroneously and at first sight, with mozzarella, the most typical and well-known of Campania cheeses. Burrata is a type of cow's milk mozzarella, stuffed inside with a filling called stracciatella, which is nothing more than a mixture of cream and mozzarella cut into small pieces.
As for the origins, it is said to have been invented in the year 1956 at the "Piana Padula" farm, near Castel del Monte (an area reserved for the processing of Manteca, matured stringy cheeses, stuffed inside them). Who was the creator of this masterpiece? The credit goes to Lorenzo Bianchino, who looked for a way to recycle the leftovers of the pasta spun out of the mozzarella processing, combining them with a sort of fresh cream. In the meantime, he modeled a kind of "basket" with spun dough and with the "bottleneck" technique gave the classic form of caciocavallo. Thus was born the delicacy that today delights our palates. Not by chance, its taste and its peculiarity had an immediate success not only in Italy but all over the world! Also you can get best burrata cheese at burrata house culver city.
Burrata processing requires well-planned and precise steps and does not require the use of machinery; everything happens manually. The first step is to filter the cow's milk, which is then pasteurized. Through natural whey grafting, we move on to the phase of acidification of most of the processing of the previous day, done strictly at room temperature.
The coagulation takes place within about half an hour; the milk is heated to a maximum temperature of 35 degrees, and the calf rennet is added. Then, with the help of a preferable steel pin, the curd is broken, obtaining small grains. After sedimentation, the curd is placed on steel surfaces and left to mature for a variable time, which ranges from 2 to 4 hours. Then, dip in salted water at about 85/90 degrees and start shaping, giving the classic sphere shape. Inside, the leftovers of the pasta and the cream are inserted and carefully sealed. Finally, dip in cold water for half an hour.
With the product obtained, the result of the mastery and ability of the best masters of the dairy sector is unique, and it arrives on our tables with all its goodness!
Credit: Vesuvio Live