burrata

Burrata is a fresh Italian cheese from the region of Apulia (Puglia), known for its delicate texture and rich flavor. It is made from mozzarella and cream, and is distinguished by a solid outer shell enclosing a soft, creamy interior. The name burrata is linked to the Italian word burrare, meaning to stuff or fill.

Traditional burrata consists of an outer pouch of solid mozzarella that is tied at the top. Inside, it contains shredded mozzarella curds (stracciatella) mixed with cream, creating a soft buttery center. The cheese is formed by shaping a circle of mozzarella, filling it with the stracciatella-cream mixture, and sealing the edges to form a pouch.

Burrata is typically sold fresh and is best enjoyed soon after production. It is commonly served at room temperature to appreciate its texture, often accompanied by ripe tomatoes, basil, olive oil, and a drizzle of balsamic or flatbread. It can also be used in salads or melted into warm dishes; because of its delicate interior, it is usually prepared just before serving. Refrigerate burrata and store it in its liquid if possible, consuming within 2–3 days.

Most burrata on the market is made from cow's milk, though buffalo-milk varieties exist in Italy and abroad. It is associated with Apulian cucina, and in some regions is produced under local traditions, though production has become widespread in Italy and globally.