BURRATA CHEESE BLOG

The Pasta Alla Checca is a Roman first course meal typically eaten hot or cold—the perfect recipe for the summer, full of genuine flavors from our Bel Paese!

Burrata is a dairy preparation typical of Puglia, made with raw cow's milk. Its shape is reminiscent of a small ‘sack’ of soft spun dough, which contains within it a heart of mozzarella frayed by hand in thin threads (stracciatella) mixed with fresh cream.

Burrata is a fresh cow's milk cheese made from spun paste—a dairy preparation typical of Puglia but appreciated throughout Italy. Its round shape, like a sack, is reminiscent of mozzarella, although there are fundamental differences between the two fresh cheeses. Let's find out more.

Burrata is a typical Apulian product that is delicate and tasty from a relatively recent origin. But what is it, and how is it done? Let's find out!

The Burrata di Andria PGI is becoming increasingly sought after by great chefs. The Apulian specialty is slowly passing from small dairies to starred kitchens around the world.

A key ingredient in Apulian cuisine is cheese, and there is a great variety to choose from. A cheese that stands out from the crowd is Burrata a cheese created only about 50 years ago. Let's see how Burrata is made in the city where it was invented. Riccardo Olanda accompanies us in the production process of Burrata in the production of his family's cheeses in the town of Andria.

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.

It is the Burrata di Andria, which achieved IGP recognition in just one year. The producers, almost a century after the birth of one of the most popular typical Apulian products, formed a consortium. As always, it is not easy to trace the origin of this product with certainty. It seems that the paternity goes to Lorenzo Bianchino, the dairyman who worked in the Alta Murgia National Park at the beginning of the 20th century.

Burrata is an excellent seasoning, because it adds an intense and decisive flavor with delicacy, especially if the smoked version is used. We find it in pasta and rice dishes, used to add taste and creaminess in recipes such as spaghetti with aubergine and burrata cream, or with burrata mousse and crispy pancetta. There is also this classic melting pot: risotto with burrata, anchovies and turnip tops.