Mozzarella, burrata, and zizzona: what are the differences?

When I think of mozzarella, one of the first images my heart conjures up is the counter of the delicatessen with those beautiful mozzarella balls on display in their brine.
Then over time, alongside mozzarella, I also remember burrata, and only "recently" did I discover zizzona and - I must tell the truth - I was left speechless.

Let's start with the similarities between mozzarella, burrata, and zizzona: they are three fresh, stretched-curd Italian cheeses appreciated around the world for their creaminess and unique flavor.
Now let's move on to the differences: enjoy your journey through taste!

Mozzarella

Mozzarella is the most well-known and widespread cheese among the three. It originates from the Italian region of Campania, particularly from the areas of Naples and Caserta. Mozzarella is traditionally made with buffalo milk, but over time many dairies have started producing it with cow's milk.

It is a stretched-curd cheese, characterized by an elastic consistency and a slight sweetness. Its classic shape is that of a medium-sized ball, but it can also be presented in larger formats like the buffalo mozzarella from Campania DOP. It is often used as a main ingredient to prepare the famous pizza margherita, but it is also an essential element in caprese salads and traditional Italian recipes.

It is a cheese that, by law, is considered fatty but is actually not at a nutritional level, as it has one of the highest percentages of water (about 60%).

Mozzarella - wine pairing
We recommend a fresh and aromatic white wine such as a Greco di Tufo or a Vermentino.

An in-depth look at Campania buffalo mozzarella and the differences between buffalo mozzarella and fiordilatte.

Burrata

Burrata is a fresh and creamy cheese originating from the Italian region of Puglia. Its creation dates back to the 20th century, and it is said to have been invented by a dairy in Andria.

Burrata consists of an outer shell of mozzarella, while inside it is filled with a combination of fresh cream and torn mozzarella. This makes burrata incredibly soft and buttery, with a texture that melts in your mouth. It is characterized by a sweet and delicate flavor, with a milky note. Burrata is traditionally served accompanied by ripe tomatoes, basil, and extra virgin olive oil, but it is also delicious enjoyed on its own or as an ingredient in creative recipes.

Burrata - wine pairing
A rosé or a sparkling wine like Franciacorta are excellent choices.

Want to learn more about burrata? Here is our super in-depth content on Pugliese burrata.

Zizzona

Zizzona is a less well-known cheese compared to mozzarella and burrata, but equally precious. Originating from Campania, it has become a DOP like Zizzona di Battipaglia. Zizzona is a unique variant of buffalo mozzarella. Its distinctive feature is its round and protruding shape, from which its name is derived, meaning "big breast" in the Molisan dialect. Zizzona is made with buffalo milk and has a creamy consistency, a thin rind, and a soft white interior. It has a delicate flavor with a sweet note reminiscent of fresh milk. Zizzona is often consumed as an appetizer or paired with raw ham, cherry tomatoes, or grilled vegetables.

Zizzona - wine pairing
We dare to pair it with a medium-structured red wine like Aglianico or Chianti Classico.

Want to know even more about zizzona? Here is the zizzona under the spotlight!

A quick summary to be the best prepared when this question comes up in a room!

In summary, mozzarella is a stretched-curd cheese characterized by an elastic consistency and sweet flavor, burrata is a fresh and creamy cheese filled with cream and torn mozzarella, while zizzona is a round and protruding variant of buffalo mozzarella with a creamy consistency and delicate flavor. Each of these cheeses has its charm and lends itself to different culinary preparations. Whether you choose mozzarella for a pizza, burrata for a salad, or zizzona as an appetizer, these Italian cheeses offer an unforgettable gastronomic experience.