Burrata
PAT - Traditional Agricultural Food Product
Place of Origin
Burrata is a typical product of the Murgia hills of Puglia. Its original creation can be attributed to the masseria Piana Padula, in province of Andria, and in particular to Lorenzo Bianchini who had the idea of creating a mozzarella bag filled with frayed mozzarella and cream.
It is of round shape with a closure at the top, a size between 7 and 10 cm and a weight that can vary between 100 grams up to 1 kilo. It has a delicate fresh sweet flavour.
It should be stored at a temperature between 4 and 6 degrees, and consumed within five days.
The preparation of Burrata consists in adding together fresh milk serum, an acidified part of the production of the day before, and calf rennet.
When cheese is ready a small sack is created and kneaded-curd cheese and cream are inserted inside it. This is then immersed in brine for a few minutes.
Burrata can be eaten alone, or it can be added to fresh salads, pasta, or eaten together with salami.
It is also very good to season pizza, instead of mozzarella.
Pairing
Burrata pairs well with white wines such as the Martina Franca Bianco DOC.
Cheese of Puglia
- Burrata (PAT)
- Cacio of the Gargano (PAT)
- Caciocavallo (PAT)
- Caciocavallo podolico Dauno (PAT)
- Cacioricotta (PAT)
- Cacioricotta caprino orsarese (PAT)
- Canestrato pugliese (DOP)
- Caprino pugliese (PAT)
- Fallone di Gravina (PAT)
- Fiordilatte (PAT)
- Giuncata (PAT)
- Manteca (PAT)
- Pallone di Gravina (PAT)
- Pecorino di Maglie (PAT)
- Pecorino foggiano (PAT)
- Pecorino of the Appennino Dauno (PAT)
- Ricotta (PAT)
- Ricotta forte (PAT)
- Ricotta marzotica leccese (PAT)
- Ricotta salata (PAT)
- Scamorza (PAT)
- Scamorza di pecora (PAT)
- Stracciatella Pugliese (PAT)
- Vaccino (PAT)
