
The Irresistibly Creamy Burrata
This hearty Italian centennial food is gaining more and more devotees around the world who are blown away, believe it or not, by its youth and freshness!
Centennial History
While recipes for most cheeses were created in the 15th and 16th centuries, burrata was born only a hundred years ago in southern Italy, in the small town of Andria in the province of Puglia. Burrata is actually a subspecies of mozzarella, which means that it is a young cheese that does not mature and can’t last a long time. It is made from shredded remains created during the preparation of traditional mozzarella, which are then mixed with cream and stored in a fresh pasta bundle. Thus, the form of a small ball is obtained, but inside it remains creamy, which is best seen when the cheese “bomb” is cut in the middle. The cream gives it its creamy structure, and this is also one of the main differences from the regular mozzarella—if you ask us, that’s where the burrata wins the battle! It is primarily made from buffalo milk and rennet, but due to the cheaper price, it is also increasingly produced from regular cow’s milk.
Delicious in Any Combination
Due to its neutrality, burrata simply fits into numerous dishes, and is used similarly to mozzarella, but with one important difference: real purists will not miss the opportunity to emphasize that burrata is always eaten fresh, without heat treatment. It is highly popular in salads, especially in combination with other typical Mediterranean foods such as tomatoes, olive oil, basil, capers, and olives. You will surely not be able to resist it even in a crunchy sandwich made with toasted bread. It pairs amazingly with light white wines, which we have plenty of on the wine list of our restaurant.
Burrata is served in combination with premium Adriatic shrimps, cherry tomatoes, red onions, fresh basil, and black olive powder. This is a unique, interesting, and irresistible appetizer that you simply have to try!