For some time now it has been everywhere, in (almost) every restaurant, on TV and on kitchen blogs. It’s called burrata: a speciality with a melting heart, coming from the south of Italy, the homeland of buffalo mozzarella too.

But what is the burrata?

It is a fresh cheese made from cow’s or buffalo milk (less common) and consists of a paste spun on the outside, like that of mozzarella, and stracciatella on the inside, i.e. small pieces of mozzarellastracciati, torn, and cream. The name burrata, which is reminiscent of butter (burro in Italian), is therefore misleading.

The burrata was born at the beginning of the last century in Puglia, more precisely in the town of Andria. Nowadays it is found in other regions that make mozzarella, but it remains a typical speciality of Puglia.

The real burrata has a pocket shape tied at the end by a kind of plastic string (formerly by rush leaves). It is preserved in whey or salt water. Harder on the outside (about 1 cm), melting and creamy on the inside, the burrata has a very short shelf life. Indeed, it is highly recommended to consume it within 24 hours of its manufacture. As with buffalo mozzarella, it is best to eat it plain.

Now all you have to do is go to Apulia, close your eyes and savor, Giorgio.