Burrata, a symbol of Italian culinary craftsmanship, hails from the Puglia region in the heel of Italy's boot. This delectable cheese, known for its creamy interior and soft outer shell, has a history as rich as its taste.
Burrata's origins trace back to the early 20th century, amidst the backdrop of a dairy farm. Legend has it that Lorenzo Bianchino, a resourceful cheesemaker from Andria, first crafted burrata in 1920. Faced with excess cream and leftover curds, Bianchino ingeniously used these ingredients to create a new type of cheese. To preserve the fresh cream, he encased it within a mozzarella shell, mimicking the traditional Italian butter pouch, or "burro," from which burrata derives its name.
Making burrata is a meticulous process that combines artistry and tradition. It begins with the preparation of mozzarella curd, which is kneaded and stretched in hot water until it achieves the desired elasticity. This mozzarella is then shaped into a pouch, ready to hold the rich filling. The filling, known as stracciatella, is a luscious mixture of fresh cream and shredded mozzarella curds. Once filled, the mozzarella pouch is sealed, forming the iconic burrata.
The result is a cheese that delivers a symphony of textures and flavors: a firm, slightly elastic exterior encasing a creamy, buttery interior that oozes with every cut. Burrata's delicate, rich profile has earned it a beloved place in Italian cuisine and beyond, including at Grazie where we serve it simply with vine ripened tomatoes, pine nuts, a drizzle of extra virgin olive oil and a sprinkle of salt.
Burrata's journey from a regional specialty to an international delicacy is a testament to the timeless appeal of simple, high-quality ingredients transformed through skillful craftsmanship.
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