Simple and complex. Gorgeous. A welcoming embrace of pasta filata that wraps a soft heart of cream and mozzarella. The Apulian burrata is a matryoshka of goodness, perfect to be enjoyed on the plate with salads and summer vegetables, but also to be used in the kitchen, to garnish pizza or, why not, to prepare an ice cream.

The origin of the Apulian burrata
It is one of the essences of Puglia, that generous language of the heel of Italy that stretches between two seas. And it is in the Bari countryside, especially in the area of Andria, today in the new province of Barletta-Andria-Trani, that this sack of soft porcelain closed in a bundle is born that embraces a soft and creamy heart. The ingenious invention seems to date back to the beginning of the 1900s and is attributed to a certain Lorenzo Bianchino who, to reuse the leftovers from the processing of the pasta filata and the cream that emerged from the milk, inserted them in a sheet of mozzarella. Thus was born the burrata, fresh cheese which belongs to the family of pasta filata obtained by working the curd with boiling water.
Fonte: Gambero Rosso – Aut. Mara Nocilla

Valori Nutrizionali medi / Nutrition Facts per 100 g di prodotto: Valore energetico / Energy 1162 kj – 281 kcal Proteine / Protein 11,8 g Carboidrati / Carbohydrate 1,7 g (di cui zuccheri / of which sugars 1,7 g) Grassi / Fat 25,2 g (di cui acidi grassi saturi / of which saturates 13,2 g) Sale 0,5 mg - Origine del Latte: ITALIA - Sede di produzione e responsabile delle informazioni: Bollo CEE IT T5N8T CE – Putignano (BA)- Italia - Alcune informazioni (es. lotto, eventuale data di scadenza o altro indipendentemente da noi), potrebbero differire rispetto a quanto evidenziato sul sito; in caso di dubbi non esitate a contattarci via mail. Verificate sempre quanto riportato in etichetta sul prodotto prima di consumarlo.

Conservare in frigorifero. Dopo l’apertura, consumare entro 2-3 giorni.  – Formaggio fresco a pasta filata, con crema di latte.