Burrata: an irresistible, delicious and appreciated Apulian invention

Inimitable for its creaminess, burrata is one of the most requested and appreciated types of fresh cheese: soft, tasty and easy to combine with other dishes, burrata has been talking about itself in the world of gastronomic delicacies since the mid-twentieth century, when it was prepared for the first time in a farm in Andria (BT).

The Pugliese burrata: a centuries-old story

Tradition has it that in the workshop of the brothers Vincenzo and Lorenzo Bianchino, butters were already usually produced, also called “burrini”, or cheeses consisting of an exterior comparable to scamorza or caciocavallo cheese and an internal part filled with buttery ricotta. Following the same principle, on a winter's day the master cheesemakers began to use the spun dough they had available to enclose the heavy cream they had to keep, mixing it with some addition of spun

dough.

Thus, a specialty was born, currently recognized as a Protected Geographical Indication product, with the IGT brand assigned by the European Union in November 2016: together with the IGT, we should also mention some types of burrata classified as PAT (Traditional Agri-Food Products), such as burrini from Campania or the Lazio buffalo burrata.

But how is burrata made?

The first step to obtain a burrata is the acidification of the milk, which is fermented and then heated: once it reaches 35-37°C, rennet is added and everything is allowed to coagulate.

The next step is breaking the curd and separating it from the whey; you can proceed to a spinning with boiling salted water, from which two different processes will result. The first will consist of fraying and cooling the spun pasta, which combined with the cream will make up the filling of the burrata; the second will continue with the creation of a more solid pasta, which will be given a bag-like shape (in which the filling will be

collected).

If no salting has been carried out previously, at this point you can immerse the bag in brine, and then proceed with the packaging with liquid for cleaning.

Nutritional properties and storage times of burrata

Since this is an extremely perishable fresh product, burrata should be immediately stored in the refrigerator and consumed within the expiration date indicated on the package (or within 1-2 days from the purchase of a bulk product). Respecting these indications, the Apulian sweet cheese will keep all its organoleptic characteristics and will be ready to amaze

you with its flavor.

Burrata is a source of calcium, phosphorus and other minerals, as well as vitamins such as B2; it contributes significantly to the supply of proteins and lipids, thus providing a high calorie intake. The best tip for enjoying your burrata, therefore, will be to serve them in combination with simple dishes such as salads, taking advantage of their characteristics for a spectacular moment — that of cutting the burrata, which will season the dish chosen for your lunch or dinner with the very soft filling of cream and cheese stracciatella

.

Bon Appetit!