Burrata di Andria
Andria, Bari, Puglia
The masterwork of Pugliese cheesemaking: a thin Mozzarella shell filled with a mixture of fresh mozzarella shreds (stracciatella) and fresh cream, tied at the neck to form a small purse. Created in Andria (Bari province) in the 1950s by Lorenzo Bianchino as a way to use Mozzarella scraps. When cut or torn, the cream-and-stracciatella filling floods the plate in a cascade of pure milk fat and fresh-cheese shreds. Must be eaten within 24-48 hours of production — it is not a keeping cheese.