Burrata di Andria IGP is a creamy cheese with an outer shell of pasta filata (stretched curd) and an incredibly soft heart of stracciatella (shredded mozzarella and cream). It was invented in Andria in 1956 as a creative way to use leftover scraps from mozzarella production.
Freshness is essential: Burrata di Andria should be consumed within 48 hours of production to fully appreciate its creaminess and the delicate flavor of the milk. On the outside it is smooth and compact like mozzarella; on the inside, when cut, it reveals its velvety cream.
It has become a symbol of Apulian gastronomy worldwide, served with fresh tomatoes, warm bread, or as an ingredient in gourmet dishes.
