Learning more about our Burrata

What is Burrata?

A relatively modern specialty from Puglia, Burrata was invented in Andria at the beginning of the 20th century. Its name derives from its buttery center: burro means butter in Italian. A cow’s milk cheese and mozzarella variety, Burrata has a thin spun casing of stretched mozzarella and a decadent, soft and buttery center, which is made from fresh cream and unspun mozzarella curds. This gives the exterior a soft, springy texture while the interior melts in your mouth. Burrata is an incurably creamy cheese with a delicate hint of sweetness in its flavor.

Serve it sliced with ripe tomatoes, coarse sea salt, and basil for a classic antipasto, or melt it onto crostini and watch the cream bubble into rich little pools. Wonderful with smoked salmon and avocado or with Prosciutto and fresh fig. Try tossing Burrata into pasta, such as drained penne or spaghetti. For a truly rich caprese salad, encircle fresh Burrata with slices of ripe red tomatoes and torn basil leaves, and drizzle with olive oil.

Wine Recommendation

Pair burrata with Montepulciano. Also enjoy with light red wines such as Beaujolais Nouveau or Pinot Noir or white wines such as Chardonnay, Pinot Grigio, Semillon, or Sauvignon Blanc, Locorotondo, Verdicchio, or a Riesling Italico from Oltrepò Pavese.

Accompaniments

Fruit: Melon, fresh figs, avocado
Breads: Crusty Italian, focaccia, pizza,crostini,grissini
Condiments: Roasted peppers, anchovies, olives, fresh basil, cured meats, caviar, smoked salmon, balsamic vinegar, olive oil & black pepper, truffle oil, toasted nuts, honey, candied fruit

See our recipe section under “Entertaining with Cantaré”