Ingredienti

Burrata


Burrata


Regione Italiana
valori nutrizionali
TIPOLOGY
Cheese

ITALIAN REGION

DOP
NO

IGP
NO




Burrata

History

Burrata is a cheese with a fairly recent history. It was first made at the beginning of the 1920s in the area of Andria on the farm of the Bianchini family (which was later converted into a burrata production facility). Originally, burrata was made with buffalo’s milk, but today cow’s milk from two milkings is used together with super fresh cream.

Burrata

Burrata is a pulled cheese like mozzarella, known in Italian as pasta filata, and is made in a very unique way. Once the cooked curd is divided into pieces, the cheesemaker immerses them in very hot water and is then formed into a pouch. The cream is poured inside and the pouch is closed by pinching the top together, making a pear shaped sack.

Like mozzarella, burrata is a fresh cheese and should be eaten as soon as possible in order to enjoy the flavor. Burrata can weigh between ½ to 1 lb. The paste is a shiny milk color and is wrapped in a smooth pouch without a rind. It is normally sold wrapped in green leaves. Burrata has a rich, buttery flavor with notes of milk enzymes that can be brought out with the addition of salt and freshly ground pepper. It is a delicate cheese that can be served with spring lettuces that compliment its flavor.


Let us inspire you


Gluten Free Rotini
Try Barilla's Gluten Free Rotini pasta. ...

How to make potato gnocchi
Tender, but firm, our chef will ...

Macaroni Gratin
Baked pasta is a great dish ...

Penne Rigate in Eolian Sauce
Penne rigate are made to retain ...

Fried Squash Blossoms
This elegant appetizer of crispy fried ...

Barilla® PLUS® Elbows Baked with Cheese, Olives & Basil
A simple and nutritious family favorite ...

Parma-style Risotto with Italian sausage
The flavors of fall, a simple ...