Mozzarella, burrata and zizzona, what are the differences?

When I think of mozzarella, one of the first images that my heart processes is the pizzicagnolo counter with those beautiful mozzarella in plain sight in their governing liquid.
Then, over time, next to the mozzarella, I also remember the burrata and only “recently” did I discover the filth and - I must tell the truth - I was left with my mouth wide open.

Let's start with the similarities between mozzarella, burrata and zizzona: these are three fresh Italian cheeses, appreciated all over the world for their creaminess and unique flavor.
Now it's the turn of the differences: have a good journey into taste!

Mozzarella

Mozzarella is the best known and most common cheese among the three. It is native to the Italian region of Campania, in particular the areas of Naples and Caserta. Mozzarella is traditionally produced with buffalo milk, but over time many dairies have switched to producing it with cow's milk.

It is a filata cheese, characterized by an elastic texture and a slight sweetness. Its classic shape is that of a medium-sized ball, but it can also be presented in a larger format such as DOP buffalo mozzarella from Campania. It is often used as the main ingredient to prepare the famous Margherita pizza, but it is also an essential element in Capri salads and traditional Italian recipes.

E&' a cheese that by law is considered fat but which in reality is not fat at a nutritional level because it is among those with the highest percentage of water (about 60%).

Mozzarella and wine pairing
We recommend a fresh and aromatic white wine such as a Greco di Tufo or a Vermentino.

An in-depth analysis of buffalo mozzarella from Campania and the differences between buffalo mozzarella and fiordilatte.

Burrata

Burrata, on the other hand, is a fresh and creamy cheese native to the Italian region of Puglia. Its creation dates back to the 20th century and is said to have been invented by a dairy in Andria.

The burrata consists of an outer shell of mozzarella, while the inner shell is filled with a combination of fresh cream and ragged mozzarella threads. #39 This makes the burrata incredibly soft and buttery, with a texture that melts in the mouth. It is characterized by a sweet and delicate flavor, with a lactic note. Burrata is traditionally served accompanied by ripe tomatoes, basil and extra virgin olive oil, but it is also delicious to enjoy on its own or as an ingredient in creative recipes.

Burrata - wine pairing
A rosé wine or a sparkling wine like a Franciacorta

Do you want to know even more about burrata? Here is our super in-depth content on the Apulian burrata.

Zizzona

Zizzona is a lesser-known cheese than mozzarella and burrata, but just as valuable. Originally from Campania, it has become a PDO like Zizzona di Battipaglia. Zizzona is a unique variant of buffalo mozzarella. Its distinctive feature is the rounded and protuberant shape, from which its name derives, which in the Molise dialect means 'big breast'. The zizzona is made with buffalo milk and has a creamy texture, with a thin skin and a soft white inner paste. It has a delicate flavor and a sweet note reminiscent of fresh milk. Zizzona is often eaten as an appetizer or accompanied by raw ham, cherry tomatoes or grilled vegetables.

Zizzona - wine pairing
We dare with a medium-structured red wine such as an Aglianico or a Chianti Classico

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A quick summary to be the most prepared when this question is asked in &' inside a room!

In summary, mozzarella is a filata cheese characterized by an elastic texture and a sweet flavor, burrata is a fresh and creamy cheese filled with cream and ragged mozzarella, while zizzona is a rounded and protuberant variant of buffalo mozzarella with a creamy texture and a delicate flavor. Each of these cheeses has its own charm and lends itself to different culinary preparations. Whether you choose mozzarella for a pizza, burrata for a &' salad or zizzona as an appetizer, these Italian cheeses

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