Burrata Tartufata (with Truffles)

Burrata Tartufata (with Truffles)

Burrata Tartufata is a fiordilatte mozzarella filled with cream, frayed mozzarella, and truffle. The unmistakable flavor of burrata mixed with truffle creates a mix to try. This typical recipe was born in Adria in the early 1900s and today is considered one of the tastiest delicacies of the Apulian dairy tradition. It is recommended in an arugula salad, with bread with a little olive oil or with sauteed vegetables.

A rich and elegant variant of the typical burrata, which releases a consistent taste of truffle that enriches the tasty and creamy filling of the burrata and gives it a strong and pleasant taste.

Taste and appearance

With Burrata Tartufata the unmistakable taste of the truffle meets the unique flavor of the burrata. It looks like a sphere with a diameter between 7 and 10 centimeters, with a smooth shiny white surface; its flavor is sweet and buttery, in this case with the grated truffle inside, together with the stuffing of stracciatella. This burrata is handcrafted, that is, entirely produced by hand.

Burrata is a special form of mozzarella but is always made from cow's milk. It has the shape of a small bag, very similar to mozzarella, inside which there is a viscous cream of fresh cheese consisting of cream and untreated mozzarella strands. Burrata means "buttered" in Italian, which indicates its creamy consistency. Burrata used to be made in Puglia to keep butter fresh longer. Without a refrigerator, butter quickly became rancid, but inside the cheese the butter kept longer, giving the cheese its name. Like mozzarella, burrata is best prepared with tomatoes. But it can also be enjoyed with pasta or as a topping on a pizza.

Burrata Tartufata is characterized by the presence of the truffle, which attributes a particular and unmistakable flavor to the filling of the burrata. Its typical bag shape is characterized by a cream-white color and a smooth, elastic and shiny surface. By cutting it delicately, it has a filling made up of handmade mozzarella and small pieces of truffle.

Shape:  typical pear or bundle shape, tied at the top to keep the filling out;

External appearance:  cheese with a characteristic white porcelain color, with fairly shiny skin;

Internal appearance:  once the burrata is split, a cream-white liquid and the ilaccia pasta filata come out with a presence of black dots, due precisely to the presence of grated black truffle;

Smell: butter and a very pronounced lactic hint is noticed on the nose, together with the characteristic aroma of the tuber;

Flavor: it is balanced, salty but sweet with a very greasy and fatty dough, a delicate truffle flavor in the mouth, which is however mitigated by the sweetness of the cream and stracciatella;

Ingredients: Pasteurized cow's milk, lactic acid, rennet, salt and Summer Truffles

Size:  7.05 ounce (200 gram).

Packaging: Sealed Plastic Tray

Average nutritional values per 100 grams of product:

• Energy value kcal 240

• Energy value KJ 1003

• Protein 14.4 g

• Carbohydrates 0,8 g

• of which sugars 0,8 g

• Fat 17 g

• of which saturated fatty acid 12 g

• Salt 0.33 g

Food pairings: novelties to try, it lends itself excellently with an infinite number of combinations, both raw and in the preparation of hot first courses.

Wine pairings: better if paired with wines from its production area, such as Primitivo di Manduria or Moscato di Trani.

Production

Burrata Tartufata is a product created to satisfy even the most refined palates: delicate on the outside and soft on the inside, it stands out from the classic burrata for its refined and peculiar flavor. Excellent eaten au naturel, without further seasonings, the burrata with truffle also lends itself particularly well as an appetizer: for example, accompanied by fresh tomatoes, EVO oil, it transforms a typical Apulian appetizer into a delicious revisited dish.

The Palazzo family, which for three generations has offered its consumer's typical Apulian cheeses of the highest quality, is proud to offer interesting reinterpretations of traditional products.

The burrata with truffle - is placed, for example, halfway between tradition and innovation: by combining, in fact, the authenticity and simplicity of the raw material and the refinement of a particular ingredient, it creates a winning culinary union.

Burrata Tartufata is an extremely balanced product with a very high nutritional value. Rich in proteins and fats, it goes well with slightly more basic foods: raw vegetables, extra virgin olive oil, can make the truffle burrata the undisputed star of an appetizer recommended by the Dairy.

This product should be enjoyed pure, only with a little olive oil and bread. An alternative would be to cover crispy fried potatoes with pieces of burrata just before serving.

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.

Now Infused with the amazing and aromatic black truffle. Handmade in Puglia, Italy.

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.

7.05 ounce (200 gram) - WEIGHT APPROXIMATES

Ingredients: Pasteurized cow's milk, lactic acid, rennet, salt and Summer Truufles

Packaging: Sealed Plastic Tray

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

Product of Italy