Burrata: an irresistible, delicious Puglian invention

Inimitable for its creaminess, burrata is one of the most sought-after and appreciated types of fresh cheese: soft, tasty, and easy to pair with other dishes, burrata has made a name for itself in the world of gastronomic delicacies since the mid-20th century, when it was first prepared in a farmstead in Andria (BT).

The Pugliese Burrata: A Centuries-Old Story

Tradition holds that in the workshop of brothers Vincenzo and Lorenzo Bianchino, manteche, also known as “burrini,” were already habitually produced, which are cheeses with an exterior comparable to scamorza or caciocavallo and an inside filled with buttery ricotta. Following the same principle, on a winter day, the master cheesemakers began to use the pasta filata they had on hand to encase in a wrapper the cream of milk they needed to preserve, blending it with some added pasta filata.

Thus was born a specialty currently recognized as a product with Protected Geographical Indication, with the IGT mark awarded by the European Union in November 2016: alongside IGT, some types of burrata classified as PAT (Traditional Agricultural Food Products) should also be mentioned, such as the burrini from Campania or the buffalo burrata from Lazio.

But how is burrata produced?

The first step to obtain burrata is the acidification of the milk, which is fermented and then heated: once it reaches 35-37°C, rennet is added and everything is left to coagulate.

The next step is the breaking of the curd and the separation of it from the whey; one can proceed with a stretching process using hot salted water, which will result in two differentiated processes. The first will consist of shredding and cooling the pasta filata, which, combined with cream, will make up the filling of the burrata; the second will continue with the creation of a firmer pasta, which will be shaped into a small bag (in which the filling will be collected).

If no salting has been done previously, at this point the bag can be immersed in brine, and then proceed with packaging in the preserving liquid.

Nutritional Properties and Storage Times of Burrata

Being an extremely perishable fresh product, burrata should be immediately stored in the refrigerator and consumed by the expiration date indicated on the packaging (or within 1-2 days of purchasing a loose product). By following these guidelines, this sweet Pugliese cheese will maintain all its organoleptic characteristics and will be ready to amaze you with its flavor.

Burrata is a source of calcium, phosphorus, and other minerals, as well as vitamins like B2; it significantly contributes to the intake of proteins and lipids, consequently providing a high caloric intake. The best advice for enjoying your burratas, therefore, is to serve them alongside simple dishes like salads, taking advantage of their characteristics for a scenic moment - that of the burrata cutting, which will dress the chosen dish for your lunch or dinner with the soft filling of cream and stracciatella cheese.

Enjoy your meal!