Stuffed pumpkin flowers are an irresistible and tasty appetizer that has been popular all over Italy. The flowers are deprived of the pistil, then filled with a slice of fresh burrata and delicious dried tomatoes before being dipped into the batter.
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.
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...
