Burrata Andriese "Leaf"

Burrata is a fresh cheese made of a spun paste produced in Puglia, in the Murge area and in particular to Andria, its hometown. Even if it resembles mozzarella, its consistency is much softer and more stringy. It is made with cow's milk and has a spherical shape between 7 and 10 cm in diameter.

In the shape of a cloud, candid, smooth and soft, the burrata has quickly become popular throughout Italy and then in the world, as one of the tastiest and recognizable typical products of the rich Apulian culinary tradition. The recognition of the Community trademark PGI "Burrata di Andria" is still being recognized.

Characteristics of the Burrata Andriese "Leaf"

The burrata looks like a small bag of spun pasta, white and shiny, about 2 mm thick. This bag, made by hand, encloses a soft heart of spun and cream pasta called stracciatella. The name is not accidental and derives from the preparation method, with which the spun dough is “torn up” by hand to form pieces (lights) of irregular shape and length. The weight of a good burrata can vary from 100 g to 1000 g. The unmistakable taste is given by the taste of fresh or cooked milk combined with butter and cream. The best way to enjoy this true delight is a taste that joins the external bag and the stracciatella in a single bite.

How to recognize Burrata Andriese

The typical Apulian cheese differs from the others due to its particular processing technique and its organoleptic characteristics. The delicious burrata is prepared in different formats ranging from 100 grams to a kilo, round in shape that resemble a bag, with a characteristic apical closure. It has a milky white color, with a casing of a thickness greater than or equal to about 2 mm. The filling looks like a spongy frayed mass dipped in cream. When sliced, the cream should not be missing, internal frays are variable in size, the aroma must have pleasant hints of milk, butter, and cream.

How to tell if the burrata is fresh?

Being one of the freshest dairy products, it has a very short shelf life and therefore it is difficult to find it except in the place where it is produced and a few hours after its production. This "flaw" at the same time makes it special and unique. If it is fresh when sliced the stracciatella will flow into the dish and the inside, as long as it is well preserved, will be fresh and not sour when tasted.

What to eat along with burrata Andriese

The ravioli stuffed with burrata is a rich and substantial dish particularly appreciated in the winter season and is often included in the menus for Christmas or New Year's lunch.

The ravioli stuffed with burrata is a simple and very tasty dish, perfect for a family lunch or dinner. The delicate taste of Andria burrata combined with the Mediterranean scent of cherry tomato and basil sauce will transform each forkful into a riot of aromas and flavors.

Burrata: how to eat it

Burrata can be eaten alone or combined with tomatoes and salad. When tasted, it has the typical notes of milk and fresh cream. The smell is intense with milk and cream. The most persistent flavor is sweet. The acid taste is also perceived, synonymous with freshness. The structure is elastic in the outer casing, while it is soft and creamy internally.

Burrata can also be used to season some dishes instead of cheese: think of a summer Mediterranean pasta seasoned with semi-dry date tomatoes, extra virgin olive oil, frayed burrata, and basil or combined with pasta and scampi or as a main course, combined with turnip greens and anchovies.

Diet Burrata

You're wondering, but with all that cream, isn't the burrata very fatty? Of course, it is a caloric cheese, but its consumption should always be related to the daily caloric balance. Burrata is a "comfort food", it represents the idea of experiencing pleasure and satisfaction in eating, being pampered now and then. It is clear that to indulge in a burrata also means to counterbalance and renounce something else: a snack, do not accompany it with other caloric food consider vegetables instead.

Burrata means "buttery" in Italian, and is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is simply a skin made from stretched mozzarella while the inside contains a soft, stringy mixture of curd and fresh cream. When you cut open a Burrata, it oozes its buttery cream containing scraps of mozzarella. This cheese originated in the Apulia region of Italy known for sheep farming and agriculture. It is sold traditionally in asphodel leaves with a polyethylene plastic bag over it, and the green color of the asphodel leaves is an indicator for the freshness of the cheese.

Suggestion: Burrata is usually served fresh at room temperature and its taste goes very well with salads, crusty bread, prosciutto and salami, fresh tomatoes with olive oil and spaghetti.

8.8 ounce (250 gram) - WEIGHT APPROXIMATES

Ingredients: Pasteurized cow's milk, rennet, salt. (UHT: cow's milk cream with milk protein, modified maize starch. Additives E407 E466 E471 E472/b. Allergens: Milk, lactose

Packaging: Sealed Plastic Tray

Flavor: Buttery, milky
Texture: Soft, creamy and stringy
Color: White
Aroma: Fresh, milky
Region: Puglia

Product of Italy