Every single step of the process to make BURRATA and STRACCIATELLA, is completely manual and only whole pasteurised cow milk is used.
The process is identical to Fior di Latte but Burrata is made by forming a shell or bag which will then be filled with STRACCIATELLA (the ripped bits of mozzarella dough).
First we form a thin sheet of dough to contain the filling, after it is filled, it is closed at the top to form a small bundle, and finally it is given a roundish shape and tied at the top to form a sort of tuft or clump, the entire process is carried out by hand.

The Burratas are immersed in brine for a few minutes to give the right amount of saltiness and then run under cold water for about 20-30 min. to give them firmness.

Ingredients: cow milk, cream, salt and rennet.
Weight:  approximately 350g.
Packing: plastic food bag, externally decorated with green leaves.
Shelf life of packed product: 9 days.

Cheese characteristics:
SHAPE: it looks like a sphere with a diameter of 7 – 10 cm, with a typical pear shape, tied at one end to prevent the filling from seeping out.
EXTERNAL FEATURES: this cheese has a characteristic porcelain white appearance with a glossy skin.
INTERNAL FEATURES: when a burrata is cut in half, white liquid cream and stretchy strings of paste pour out.
AROMA: strong scents of butter and milk.
FLAVOUR, balanced, salty but sweet, the paste is oily and fatty.

Availability: all year, but must be ordered.

Food pairing: Great with fresh truffles in flakes, with avocado pear, tomato, dressed with extra virgin olive oil, also good with prosciutto and other cold cuts or cooked to make first course dishes that are served warm.

Wine pairing:: best if served with the wines from where it is produced, like Primitivo di Manduria or Moscato di Trani.