The ‘burrata’ is one of the most famous fresh dairy products, in Italy and abroad. Its tradition is rooted in Puglia, in the provinces of Bari and BAT (Barletta, Andria, and Trani).
Its preparation comes from the idea of reusing the leftovers of mozzarella stretched curd, combining them with whey cream or cream and enclosing them in a stretched curd casing.
Burrata and burrata stracciatella, composition and characteristics
The burrata – made from cow's milk and cream – is characterized by an outer bag-shaped casing, made of soft and elastic stretched curd, and an inner part composed of scraps of stretched curd and cream (i.e., stracciatella). The finished product is spherical in shape, with a short 'neck' closure on the top, weighing between 100 g and 1 kg.
The surface of the burrata – milky white in color, smooth, shiny, and crustless – consists of overlapping elastic fibrous layers. Its average pH ranges between 6.1 and 6.2, while water activity varies between 0.95 and 0.97. (1)
The inner part (stracciatella), with consistency varying according to the quantity and quality of cream used, is not spreadable. Its taste is typical of a fresh dairy product tending to acidity, while its aroma is dominated by fragrant and delicate cream, with a slightly sour milk scent. (2)
The ‘burrata stracciatella’ differs from burrata simply by the absence of an outer casing. It is therefore a dairy product composed of parts and/or residues of mozzarella and whey cream and/or cream.
Burrata di Andria IGP
The 'Burrata di Andria' It has been registered as a Protected Geographical Indication (PGI) through the implementing regulation (EU) 2016/2103. (3) This important recognition of the dairy tradition in Puglia was followed, as seen, by the registration of Mozzarella di Gioia del Colle PDO. (4)
The specification of the 'Burrata di Andria PGI' (5) highlights the production tradition inspired by manteche, aged stretched curd wrappers where butter was stored. The stretched curd wrapper was then used to contain the 'stracciatella', made by mixing the remnants of stretched curd processing (shreds) with cream.
Burratas of Italian traditions
The list of traditional Italian agro-food products (PAT) established and maintained by the Ministry of Agriculture – although without any legal value, as seen (6) – reports 'burrata' in the 'cheeses' category of the Puglia region, but also 'buffalo burrata' in the Campania and Lazio regions.
These traditional products Italian, upon closer examination, cannot even be classified as 'cheeses'. Indeed:
- 'cheese',, as defined by the Codex Alimentarius, is the 'solid or semi-solid, fresh or matured product, obtained following coagulation of milk, skimmed milk, partially skimmed milk, cream, whey cream or buttermilk, or a combination of such products, by the action of pressure or other appropriate coagulants, and partially draining the whey formed as a result of this coagulation process',
- 'burrata' and 'burrata stracciatella' are instead products composed of parts of stretched curd cheese with the addition of a second ingredient (whey cream and/or cream) that is not subject to acid or rennet coagulation.
Dario Dongo and Andrea Adelmo Della Penna
Notes
(1) Dambrosio A. et al. (2013) Microbiological Quality of Burrata Cheese Produced in Puglia Region: Southern Italy. Journal of Food Protection 76(11):1981-1984, https://doi.org/10.4315/0362-028X.JFP-13-067
(2) Di Cerbo A. et al. (2020) “Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features. Foods 9(11):1694, https://doi.org/10.3390%2Ffoods9111694
(3) Commission Implementing Regulation (EU) 2016/2103 of 21 November 2016, concerning the registration of a name in the register of protected designations of origin and protected geographical indications [Burrata di
Andria (PGI)]. http://data.europa.eu/eli/reg_impl/2016/2103/oj
(4) Dario Dongo, Michele Poligneri. Gioia del Colle, in name and in fact. Authentic PDO mozzarella. GIFT (Great Italian Food Trade). 22.12.20
(5) Mozzarella di Andria PGI, production specification https://tinyurl.com/asfwnc6m
(6) PAT, Barese focaccia without tomato? Lawyer Dario Dongo answers. FARE (Food and Agriculture Requirements). 11.1.22
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT – Food Times) and Égalité.
Graduate in Food Technologies and Biotechnology, qualified food technologist, follows the research and development area. With particular regard to European research projects (in Horizon 2020, PRIMA) in which the FARE division of WIISE S.r.l. benefit company participates.
