BURRATA CHEESE BLOG

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.

Burrata, stracciatella cheese, cow's milk, and buffalo mozzarella have in common the fact that they are fresh cheeses. Apart from this, though, these are incredibly different products in taste, consistency, history, and uses in the kitchen. You can check fresh...

With a very light, compact layer and a soft heart, its perfect on its own, better if with friends, for recipes with burrata, the adjective is a must. Originally from Puglia, now also available in Hong Kong, the burrata is...

MEET MIMMO DI STEFANO Cheesemaker Mimmo Bruno, raised in Puglia Italy, was the first artisan in the United States to recreate Burrata, a cream-filled fresh mozzarella. Today, he handcrafts the Italian delicacy at his family-owned plant, Di Stefano Cheese in...