Regione Italiana
valori nutrizionali






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 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

How to make mayonnaise
Mayonnaise is probably one of the ...

Try Barilla Classic Blue Box's Orzo. ...

How to clean squid and shrimp
Shrimp and squid are commonly found ...

Potato Gratin
Incredibly tempting, this recipe for a ...

Oven Ready Lasagne
No boiling is needed for Barilla's ...

Barilla® Fettuccine with Shrimp & Vegetables
Ornament your Fettuccine with fresh shrimp ...

Thick spaghetti with Mushrooms and Anchovies
Anchovies, mushrooms and breadcrumbs give this ...

Milanese-style Ossobuco
A classic Italian dish that is ...