The popularity of Burrata has increased worldwide just over the last few years, inspiring chefs for sophisticated creations and pairings, but in Apulia, from where it originally comes from, burrata has been eaten for almost one century. And nowadays, it can be considered the queen of Italian cheeses.
But what makes burrata so unique? There are some peculiar elements which make burrata different from all other soft cheeses such as its particular process of production. Made with either cow milk or buffalo milk, burrata is indeed woven and shaped by the skilled hands of the Italian artisans who can achieve the perfect shape and texture through their knowledge and experience alone.
Texture is another core element which makes burrata such a unique cheese. Even though its appearance could be misled, the burrata interior has a completely different texture from its outer shell that can be considered as a kind of “pouch” made to hold and preserve the burrata filling. The burrata interior is composed by a soft cheese called Stracciatella, literally meaning “little rugs”, amalgamated with fresh cream.
Unlike mozzarella, which has a denser texture, the burrata filling is meant to be melted in your mouth thanks to its incredible soft creamy texture.
Today, burrata is getting more and more popular both in daily diet and in trendy restaurants. It is usually served at room temperature, and it can be paired with a wide range of ingredients, such as Parma ham, Tuscan fennel salami or vegetables. It can be added to pasta dishes as well as paired with meat and marinated fish; often it is used in salads and traditional boards, and it can also be considered as a topping for pizzas.
When it comes to burrata, serving suggestions are truly endless, but if you ask anyone born and raised in Apulia, they will suggest to eat burrata in a very simple way, ideally with some tomatoes seasoned with extra virgin olive oil, and a slide of good bread.