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  • Pasta Alla Checca
    July 12, 2019

    Pasta Alla Checca

    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!

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  • La Burrata
    July 7, 2019

    La Burrata

    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.

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  • Burrata: history, how it is made, and the combinations
    July 5, 2019

    Burrata: history, how it is made, and the combinations

    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.


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  • American Documentary on Andria's Burrata Product Capturing New York
    June 27, 2019

    American Documentary on Andria's Burrata Product Capturing New York

    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.

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  • History of Burrata - One of The Dairy Masterpieces of The South
    June 25, 2019

    History of Burrata - One of The Dairy Masterpieces of The South

    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.

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  • EVERYTHING YOU NEED TO KNOW ABOUT THE BURRATA OF ANDRIA
    June 17, 2019

    EVERYTHING YOU NEED TO KNOW ABOUT THE BURRATA OF ANDRIA

    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.


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  • How to Combine Burrata: a Versatile Food for Tasty Recipes
    June 13, 2019

    How to Combine Burrata: a Versatile Food for Tasty Recipes

    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.

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