Simple and complex. Gorgeous. A welcoming embrace of pasta filata that wraps a soft heart of cream and mozzarella. The Apulian burrata is a matryoshka of goodness, perfect to be enjoyed on the plate with salads and summer vegetables, but also to be used in the kitchen, to garnish pizza or, why not, to prepare an ice cream.
The origin of the Apulian burrata It is one of the essences of Puglia, that generous language of the heel of Italy that stretches between two seas. And it is in the Bari countryside, especially in the area of Andria, today in the new province of Barletta-Andria-Trani, that this sack of soft porcelain closed in a bundle is born that embraces a soft and creamy heart. The ingenious invention seems to date back to the beginning of the 1900s and is attributed to a certain Lorenzo Bianchino who, to reuse the leftovers from the processing of the pasta filata and the cream that emerged from the milk, inserted them in a sheet of mozzarella. Thus was born the burrata, fresh cheese which belongs to the family of pasta filata obtained by working the curd with boiling water. Fonte: Gambero Rosso – Aut. Mara Nocilla