The“Burrata”is a typical cheese produced in the province of Bari, in the south of Italy. It has the shape of a small “sack” made of soft pasta filata cheese which contains a generous quantity of “Stracciatella”(a delicate mixture of fresh cream and mozzarella frayed in thin threads).
Its weight varies between 150 g and 500 g and it is the result of a careful processing. Originally it was produced prevalently in the areas of Andria (Bari) and Martina Franca (Taranto) and it was wrapped in a covering

made of vegetable fibre.
The “Burrata”is considered a “young product”, as its origins date back to one century ago, probably made in the “Masseria Bianchini” (farm Bianchini), near Andria.
The“Stracciatella”is the filling of the “Burrata” the frayed mozzarella with fresh cream.

The flavour of the“Burrata”is strictly related to the processing of the“Stracciatella”and to its balanced mixture of mozzarella and fresh cream. Moreover, cream must be extremely fresh, sweet, with the right consistence (30-35% fat). Then the flavour is soft, a mix between the whipped cream and the “fresh mozzarella”, the taste is delicious and agreeable.
It is a savoury fresh dish, which needs no other condiment and must be eaten within few days from production. It must be preserved in the refrigerator.
It can be enjoyed together with “sea food” (oysters, etc.) and dry white wines, as “Castel del Monte” D.O.C..