Burrata, mozzarella and stracciatella are among Italy’s culinary pleasures. These fresh cheese are simple and beautifully made, proving that outstanding ingredients need very little to please.
Whenever I travel through Italy, I make the most of every opportunity to eat these fresh cheeses.
During a recent visit to Venice and Trieste I enjoyed as much mozzarella, burrata and stracciatella as I could, accompanied by magnificent summer tomatoes that were at their seasonal best.
Fortunately, we now have those fresh cheeses in Australia, but maybe some makers are not as good as they could be.
Three Fresh Cheeses, Three Different Experiences
Fresh mozzarella, whether made from cow’s milk (fior di latte) or buffalo milk (mozzarella di bufala), has become widely available outside Italy. Burrata, however, remained relatively unknown for many years, although it has now become one of the most sought-after cheeses on restaurant menus around the world.
The reason is easy to understand. Burrata offers the delicate freshness of mozzarella with an indulgent creamy centre that transforms even the simplest dish into something memorable.
What is Stracciatella?
Stracciatella is the luscious filling found inside traditional burrata. It is made by combining finely shredded strands of fresh mozzarella with rich cream, creating a soft, almost spoonable cheese.
Its name comes from the Italian verb stracciare, meaning “to tear” or “to shred,” referring to the torn strands of mozzarella curd that are folded through the cream.
It is delicious served on its own with crusty bread, but inside burrata it becomes something even more irresistible.
Burrata: Puglia’s Creamy TreaT
Burrata originates in Puglia, the region of southern Italy famous for its olive groves, beautiful coastline and handmade orecchiette pasta.
The outer shell is made from stretched mozzarella curd, while the centre is filled with creamy stracciatella. As soon as you cut through the delicate casing, the creamy filling gently spills onto the plate.
It is one of those foods that never fails to impress.
The name burrata comes from burro—the Italian word for butter—a reference to its rich, buttery texture. Traditionally, some versions were filled with fresh cream rather than stracciatella, making the connection even more obvious.
Freshness Matters
Like all fresh cheeses, burrata is best eaten as soon as possible after it is made—ideally within 24 hours.
It is usually sold immersed in lightly salted whey or water, which helps preserve its freshness and delicate texture. Unlike aged cheeses, burrata is all about freshness, softness and clean dairy flavours.
Two traditional styles of burrata—the classic round burrata and the hand-tied version, both filled with creamy stracciatella.
Both burrate delicious and both enveloping the creamy filling.
Burrata and Tomato Salad
When beautiful tomatoes are in season, burrata needs almost nothing else.
Combine ripe heirloom tomatoes with sweet cherry tomatoes, fragrant basil leaves, a drizzle of exceptional extra virgin olive oil and perhaps a few slices of mild red onion. Finish with flaky sea salt and freshly ground black pepper.
The combination is extraordinary: the sweetness and gentle acidity of the tomatoes, the perfume of basil, the richness of the creamy cheese and the peppery fruitiness of the olive oil create perfect balance.
An Italian Meal in Paris
I purchased ingredients and assembled this salad in Paris.
The tomatoes, basil and red onion came from markets around the Mediterranean, while the burrata itself was Italian.
It was a reminder that wonderful cooking is often less about complicated recipes and more about choosing excellent ingredients and allowing each one to speak for itself.
Sometimes the simplest meals are the most memorable.
the friends made it for expressed that the mild acidity of tomatoes, basil, super-duper good quality extra virgin olive oil was ecstasy.
A SAVOURY COEUR À LA CRÈME to accompany a summer fresh tomato salad or summer vegetables
PUMARORU CA CIPUDDA (Tomatoes with onions). INSALATA DI POMODORO (Tomato salad)