Burrata is Puglia's most luxurious fresh cheese—an outer shell of mozzarella enclosing a soft, creamy interior of stracciatella (shredded mozzarella curd mixed with fresh cream) that, when cut open, spills forth in a rich, milky stream. Created in the 1920s in Andria (Puglia) as a way to use up mozzarella scraps, burrata has evolved from a humble recycling project into one of Italy's most coveted cheeses, its ascent to global fame driven by its irresistible textural drama—the firm outer pouch giving way to the luscious, liquid-cream interior. The production begins with fresh cow's milk mozzarella paste, which is shaped into a pouch. The filling—stracciatella—is made by shredding mozzarella curd into thin strips and mixing them with fresh heavy cream, creating a texture that is simultaneously stringy and liquid, rich and fresh. The pouch is filled, twisted shut, and tied. The result should be consumed within 24-48 hours of production—burrata is the most perishable of Italy's great cheeses, and each day's delay from production to consumption represents a meaningful loss of quality. At its peak, burrata is a revelation: the outer shell has the sprung elasticity of fresh mozzarella, while the interior—released by the first cut—is a cascade of sweet cream and tender cheese shreds. Burrata is served simply: at room temperature (never cold), with good bread and olive oil, or with ripe tomatoes and basil (a luxurious upgrade of the caprese). Some purists eat it with nothing at all, letting the cheese speak entirely for itself. The Puglian provenance matters: burrata from Andria and Gioia del Colle, where the tradition is strongest and the cow's milk carries the flavour of Puglia's pastures, is demonstrably superior to versions produced elsewhere.
Mozzarella shell filled with stracciatella (shredded curd + cream). Consume within 24-48 hours of production. Serve at room temperature—never cold. Cut open at the table for the dramatic cream release. Minimal accompaniments: bread, olive oil, tomatoes.
Remove from refrigerator at least 30 minutes before serving. The best burrata arrives in its own whey—don't discard this liquid; it's flavourful. A drizzle of the finest olive oil and a grind of pepper is all the accompaniment needed. In season, pair with fresh figs or peaches.
Eating it cold from the fridge (kills flavour and texture). Buying burrata more than 2 days old. Over-dressing or topping with strong flavours. Not cutting it at the table (missing the visual drama). Confusing with regular mozzarella.
Katie Parla, Food of the Italian South; Slow Food Foundation