Burrata

May 10, 2010 / Food & Wine
Andria, Puglia

Burrata is a delightful gift of nature. The cow’s milk cheese is a dairy delight produced exclusively in the Puglia region, specifically in and around the vast Murgia plateau. Burrata is a fresh cheese made up of a pasta filata casing and shredded creamy filling. It is worked manually like many other southern Italian pasta filata cheeses such as mozzarella, scamorza, provolone, cacocavallo and provola.

The ingredients for burrata are cow’s milk (50%), curd and whey (obtained by using part of the previous day’s production). The milk used is not buffalo, rather the Frisona cow species.

The milk is coagulated by soaking for 20-30 minutes in curd, the mass is then manually shredded into cagliata. This is left to cool 4-5 hours after which it is ready to be stretched.

For burrata it is stretched to a 1 cm-thick slab which will eventually be shaped into the pouch, which is then filled with shredded pasta filata and heavy cream (hence the name, from burro, meaning butter). The burrata is then subsequently soaked for a few minutes in salted brine and then either tied in vizzo leaves or placed in parchment paper sacs, ready for commercial use.

The opulent, rich and buttery burrata flavor and its different textures make it a perfect match for prosciutto crudo, hard crusted bread or pizza bianca, fresh tomatoes and golden olive oil.

(In depth info at Portale Prodotti Tipici, Saporetipico.it)


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by Eleonora Baldwin

Food & wine connoisseur, freelance writer, film industry script supervisor and travel enthusiast. Visit her blog about Italian food at AGLIO, OLIO & PEPERONCINO, and her other blog (in Italian) about restaurants and regional specialties, FORCHETTINE.

12 Responses to “Burrata”

  1. OMG This burrata is making me drool. It’s never the same when they ship it to the states. You have to be in Puglia to savor it in all its goodness.

    Reply
  2. A sweet hello from Frog Hollow Farm. I remember having this in Italy, and I think we ate all of it – the pouch and heavenly insides. Were we supposed to do that? Love each and every one of your posts Eleonora! Ciao, bella!

    Reply
  3. How delightfully yummy!!! I have never seen this. I guess that’s one more reason to return to Italy!

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  4. to continue

    NOT a water buffalo cheese. It’s a cow’s milk cheese. The way the curd is worked is NOT unique to burrata. All cow’s milk and buffalo cheeses, including scamorza, caciocavallo, provola and provolone, are made by the same heat and stretch method. In the case of burrata, the sack is fully worked cheese, the inside strands are not, then mixed with heavy cream.

    In general, I am afraid, this was the rare ill-informed Italian Notebook piece.

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  5. When in Rome, I often buy a warm slice of pizza rossa (that’s a slice of pizza with a thin spread of tomato sauce) from the Forno al Campo de Fiori, march over to the local latteria (store selling primarily dairy products), run back up to my apartment as quickly as I can, top the pizza with that luscious burrata – then slowly savor my creation.

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  6. Katie

    Some of this is copied from the (also inaccurate) wikipedia entry on burrata. Exlpain?

    Reply
  7. Joseph D. Spano
    Joseph D. Spano

    ..as with all others (non Italiana ) issues are made where non is required. To enjoy Burrata is to enjoy it. Certainly over caffe we might discuss the ways to make it properly , yet in Gravina in Puglia, Eleanora is close to corretto!

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  8. cara,
    the first time i ate burrata was in Salerno. it was wrapped in leaves and when i tried it with crusty bread, it was very orgasmico – wow! love it! maria !

    Reply
  9. Denise

    For those that visit or live in San Francisco, The North Beach Restaurant in Little Italy has excellent Burrata. They make it onsite and serve it with tomatoes!

    Reply

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