Burrata is a fresh Italian pasta filata cheese without rind, produced in Apulia region, in the Murge area and in particular in the city of Andria, its home town.

It is made with cow or bufala milk, its weight can vary from 150 to 500 grams, it looks like a smooth mozzarella, but it differs from it inside, in which it encloses a very soft heart of cream and delicious buffalo stracciatella which has a buttery consistency.
Burrata quickly became popular throughout Italy and then the world, as one of the tastiest and most recognisable typical products of the Apulian culinary tradition.
The unmistakable taste is given by the flavour of fresh or cooked milk combined with cream. The best way to enjoy this real delicacy is a taste that combines the outer bag and the inside stracciatella in a single mouthful.

How was Burrata di Andria born?
Burrata di Andria was born thanks to the intuition of the Andria dairyman Lorenzo Bianchino. During a heavy snowfall in the winter of 1956, which hit the Murgia region and Andria in particular, the cheesemaker tried to find a way to preserve and transport the dairy products, which was becoming increasingly difficult due to the cold weather. So he thought of creating a sort of protective bag made of the same texture as the mozzarella to protect the one he had frayed, combined with cow’s cream. Burrata di Andria was born.
And from a simple and ingenious idea, in a short time became an extraordinary success in Italy and around the world, becoming a symbolic product of Puglia.

Why is it called Burrata?
The name comes from the Italian word ‘Burro’ for Butter. Burrata was given to it just to recall the “buttery” taste of its tasty heart and not because its filling is enriched with butter.

How is Burrata made?
It is a product made following a strictly manual and artisanal processing method that involves several stages: from the heating of the initial milk to its acidification, from the addition of rennet to the filling. After these initial stages, part of the cheese is cut into small irregular pieces and frayed. These pieces are then combined with the liquid cream: this is the stracciatella, which will form the soft filling of the Burrata.
The remaining part is instead used to form the bags that will be its outer shell and is sealed with a string and boiling water, then stored at a temperature between 4 ° C and 6 ° C.

What to pair Burrata with?
Burrata should be taken out of the fridge at least an hour before eating it in order to fully appreciate its flavour and texture at its best. According to tradition, it should be eaten at room temperature as it is.
Otherwise it can be served with tomatoes and a drizzle of extra virgin olive oil, but it is also perfect in pasta or risotto for a stringy effect!

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