Burrata di Andria

Burrata di Andria is a traditional Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is also sometimes referred to as "buttery" in texture. Burrata is typically served fresh, at room temperature and is a staple of the Italian cuisine.

History

Burrata di Andria originated in the city of Andria, in the Apulia region of Italy, in the early 20th century. It was initially made as a way to utilize the ritagli (scraps or rags) of mozzarella cheese. The cheese is still produced in the traditional way in Andria and is a protected DOP product.

Production

The production of Burrata di Andria involves a process similar to that of mozzarella. The cheese is made from cow's milk, rennet, and cream. The outer shell is formed by spinning and then cutting off the top, forming a pouch. The pouch is then filled with a mixture of shredded mozzarella and cream, known as stracciatella. The pouch is then sealed, forming the final product.

Serving

Burrata di Andria is typically served fresh, at room temperature. It is often served with olive oil, salt, and pepper. It can also be served with tomatoes, basil, and prosciutto. Burrata is also a popular topping for pizza and pasta dishes.

See also

• Mozzarella
• Italian cuisine
• Cheese

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