Burrata
What it is
Burrata is fresh mozzarella's decadent cousin: a pouch of pasta filata (pulled mozzarella) shell wrapped around a soft, oozing filling of stracciatella — shredded mozzarella curds bathed in cream. Cut it open and the rich, milky center spills out. It is meant to be eaten within a day or two of making.
How it's made
Mozzarella curd is heated and stretched (the pasta filata process) into a thin, pliable sheet, which is formed into a little pouch. The pouch is filled with stracciatella — leftover scraps of the stretched curd shredded by hand and soaked in fresh cream — then tied off at the top. The contrast between the firm-elastic shell and the loose, creamy filling is the entire idea.
Flavor profile
Fresh, milky, and sweet, with two textures in one: a tender, slightly springy outer skin and a luscious, runny, cream-soaked interior. Delicate and rich, at its peak only when very fresh.
Culinary uses
Served fresh and barely adorned — torn over ripe tomatoes with olive oil and basil, set on grilled bread or pizza after baking, paired with prosciutto, peaches, or roasted vegetables. It is almost never cooked; heat would waste its fresh, oozing center. The drama of cutting it open at the table is part of the experience.
Regional variations
Burrata originates in Puglia, specifically Andria, and "Burrata di Andria" carries protected geographical status. Sizes range from large rounds to small bocconcini; the cream-to-shell ratio varies by maker.
Cultural & historical context
Burrata was created in Puglia in the early 20th century, reportedly as a way to use up mozzarella scraps and cream — another thrift invention turned luxury. Why substitution fails: ordinary mozzarella has no creamy center; cutting into a regular ball gives you firm cheese, not the spilling stracciatella that defines burrata. There is simply no substitute for the filled-pouch construction, and freshness is non-negotiable — a stale burrata loses the whole point.
Reference notes
Tags: `pasta-filata`, `fresh-cheese`, `stracciatella`, `cream-filled`, `italian`, `pugliese`. Related ingredients: buffalo mozzarella, fior di latte, stracciatella, ricotta. Related cuisines: Italian, Pugliese. Suggested links: Buffalo Mozzarella, Stracciatella, Caprese, Pasta Filata (technique).