Burrata (in Italian language “burrata”) is a fatty fresh cheese with an appearance very similar to a wicker wine bottle. Inside, it is filled with a mix of cream and “stracciatella” that is nothing other than thin rags of mozzarella. This gives “Burrata” an unusual, soft texture: the outer shell is stringy, while the inside is unexpectedly soft and creamy.
The taste of “Burrata” is similar to the one of mozzarella, except for its filling that is more flavoured and savoury. The slightly acid taste of tomatoes and the spicy tones of rocket salad complete very well the rich taste of the filling of “burrata”. This is the reason why we serve “burrata” accompanied with these two vegetables. Eventually, some black pepper can be grinded on the top.
Burrata was invented in 1956 by Lorenzo Bianchino in a farm near Andria, in Apulia, as he had to find a way to utilize the big overproduction of cream of that year. “Burrata di Andria” – this is its full name – was immediately a success in Italy and abroad. Despite its huge popularity, “Burrata” is craft-made still today.
Burrata pairs well with still white wines, as the natural acidity of white wine cleanses your palate from the fatty tones left by this rich and fatty cheese. A suggestion could be Martina Franca, a white wine produced in the same area of origin of “burrata”.
Premium fresh morzarello cheese with cream. One of the best cheese in the planet. Best to be paired with tomatoes, rocket leaves and parma ham. Burrata is usually available in fine Italian restaurants and retail at high price due to the short shelf live, about 2 days. Supplier only fly in burrata cheese every Monday and Thursday and every time the cheese reaches Singapore they will all be swept up. You can find it PocoLoco!