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The Burrata was born in Andria (Puglia) in the early 1900’s and soon spread throughout Puglia and Basilicata— a neighboring region whose gastronomic traditions are similar to Puglia.

Unlike Mozzarella di Bufala, Nodini, and other dairy products, fresh burrata has very limited availability. For this reason, not everyone has ever experienced this fantastic dairy product in person.

The burrata consists of an outer layer of spun dough and the inner part consisting of the stracciatella which is nothing but strips of mozzarella mixed with fresh cream. There is often confusion between the burrata and the stracciatella— the stracciatella is the internal part of the fresh burrata.

How to recognize a fresh burrata?

The fresh burrata looks like a cloud— pure white, smooth with the outer layer (about 1 cm thick) shaped like a bag and is tied on the head with food string. Inside there is the stracciatella that’s very juicy and tasty. 

By combining the outer bag and the stracciatella, the consistency, flavor, softness, and juiciness of the stracciatella burrata mixed together calls for a moment of true enjoyment.

Credit: www.esperienzegastronomiche.it

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