The origins of Burrata

We invite you to discover this white ball during your corporate retreat in Puglia, take a moment for an incentive to explore the origins of the Burrata and get to know the farmers who have managed to preserve the traditional method and share their expertise to ensure the quality of their products. The burrata is this jewel that quickly became known in France. Packaged in a white porcelain case, its main feature is its soft outer paste and creamy core. What makes this cheese so special is that it tends to be less hard in taste compared to other cheeses we’re used to in France. This is because the burrata consists of an outer layer of mozzarella surrounding a stracciatella or a creamier ricotta inside.

But beware! Burrata and Mozzarella are different, for sure, neither can replace the other! Both are 100% Italian, but come from two different regions: Mozzarella di Buffala originates from Campania, while Burrata comes from the farms in the Puglia region at Andria! The creation of this cheese with a tender heart is relatively recent, dating back to the 1920s/1930s.

The origins of the Burrata are linked to the poor economic conditions in the Puglia region, so it was necessary for local farmers to optimize their raw material resources and avoid any kind of milk wastage. It’s within this initiative that the brilliant idea was born for a farmer to recover the shredded mozzarella not used and mix it with fresh cream from the same milking, and stuff this mixture into a stretched mozzarella dough to form a ball stuffed with what is called Straciatella! And here we are, years later, the burrata has become a pillar of modern Italian cuisine. Having become very popular, Burrata is now found in most shops, on the menu of Italian restaurants, and on the shelves of Italian delicatessens.

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