What is burrata and how does it differ from mozzarella?
Burrata is a fresh Italian cheese from the region ofPuglia, in southern Italy. On the outside, it has the familiar mozzarella shell; inside, a creamy mixture ofstracciatella— shredded mozzarella soaked in cream — that flows out when cut. That is what sets it apart from traditional mozzarella: a solid ball versus one with a creamy centre.
What exactly is burrata?
Burrata — literally “buttered” in Italian — is a fresh cow’s or buffalo milk cheese that combines two textures in a single piece:
- Outside: a thin layer of hand-stretched mozzarella forms the shell.
- Inside: stracciatella, strands of mozzarella immersed in panna, Italian fresh cream.
When cut, the creamy filling spreads across the plate. That is why it is always served whole and opened just before eating.
Origins and history
According to the best-known account, burrata originated inAndria, a small town in Puglia, when a local cheesemaker namedLorenzo Bianchinomade use of the mozzarella and cream left over from the day’s production. Today,Burrata di Andriahas European UnionPGI— Protected Geographical Indication — status: only cheese produced in Puglia using the traditional method may bear this name.
Burrata vs mozzarella: the key differences
| Characteristic | Mozzarella | Burrata |
|---|---|---|
| Texture | Solid, firm and uniform | Firm shell with a creamy centre |
| Inside | Solid mozzarella | Stracciatella: strands of mozzarella with cream |
| How it is served | Sliced or diced | Whole, opened when served |
| Designation | Mozzarella di Bufala Campana DOP (Campania) | Burrata di Andria IGP (Puglia) |
| Flavour | Mild and milky | Sweeter, creamier and richer |
| Shelf life | Up to two weeks | 24–48 hours after production |
The main difference lieson the inside. Mozzarella is solid all the way through; burrata conceals a cream you only discover when you cut it. This also explains their different shelf lives: the cream inside burrata means it keeps for much less time.
Types of burrata
Although the authentic version is Burrata di Andria IGP, variations are now made in Italy and elsewhere:
- Burrata di Andria IGP — the original from Puglia, handmade with cow’s milk.
- Buffalo burrata — creamier and more expensive, made with buffalo milk.
- Burrata affumicata — lightly smoked over straw, with a more intense flavour.
- Burratina — an individual version, one generous mouthful.
- Truffle burrata — with truffle-infused stracciatella.
How to recognise good burrata
The quality of burrata is judged by its freshness, not its price.Here are the signs:
- The knot on top is tightly closed and the ball has not leaked any liquid.
- When cut, the filling flows out slowly: if it is watery, too much time has passed.
- It smells of fresh milk, never sour.
- It is served at room temperature, not straight from the fridge.
How to serve it and what to pair it with
“Good burrata is made cold and opened warm.”
Fabio Morisi, Executive Chef
Burrata is eatencold or at room temperature, never hot: heat breaks down the texture of the filling. These are the traditional pairings:
- Caprese — with ripe tomatoes, fresh basil and extra virgin olive oil. The most classic pairing.
- With pesto, olives and walnuts, as an antipasto.
- With Iberian ham, Madrid’s most popular Italian-Spanish pairing.
- With truffle and grated tomato, for the most indulgent version.
- On pizza, added uncooked as it comes out of the oven: it is never baked.
- With pasta or gnocchi, broken over the hot dish at the last moment.
It pairs well with a fresh white wine — Vermentino or Falanghina — or a light sparkling wine.
Where to eat burrata in Madrid and Murcia
At ÔVEN, burrata has its own section on the menu, with five different preparations:
- ÔVEN burrata — tomato, gourmet baby salad leaves, pink peppercorns, black olives, sun-dried tomatoes, walnuts and pesto.
- Iberian burrata — with Iberian ham, crisp pan de cristal bread, grated tomato, extra virgin olive oil and gourmet baby salad leaves.
- Burrata tartufo — on a bed of grated tomato, with rocket and truffle paste.
- Burrata and Iberian ham pizza — organic base, mozzarella, fresh burrata added after baking, Iberian ham shavings and basil.
- Handmade gnocchi with confit tomatoes and burrata — gnocchi with confit tomato, fresh burrata and basil.
And if you are after mozzarella rather than burrata, theCapreseon our menu is made with buffalo mozzarellaDOP Campana, layered tomatoes and Genoese pesto oil. Discover them all on thefull menu.
We have nine restaurants: eight in Madrid and one in Murcia. If you are going to the football, our restaurant inBernabéuis just steps from the stadium; in the city centre, you will findGran Vía 55, Gran Vía 6andPreciados; and outside Madrid, ourMurcia pizzeria, on Plaza de Julián Romea.
Summary: what to know about burrata
| What it is | Fresh Italian cheese with a creamy stracciatella centre |
| Origin | Andria, Puglia region (southern Italy) |
| Designation | Burrata di Andria IGP |
| Difference from mozzarella | Creamy centre rather than a solid texture |
| How it is served | Cold or at room temperature, whole, opened when cut |
| Shelf life | 24–48 hours after production |
| Classic accompaniment | Tomato, basil and extra virgin olive oil |
Frequently asked questions
Should burrata be eaten cold or hot?
Always cold or at room temperature. Taking it out of the fridge fifteen or twenty minutes before serving brings out its flavour. If heated, the stracciatella inside loses its creamy texture and becomes watery.
How long does fresh burrata keep?
Between 24 and 48 hours after it is made. It has the shortest shelf life of any fresh cheese, which is why deliveries are so frequent. A five-day-old burrata no longer tastes or behaves the same.
What is the stracciatella inside?
It consists of hand-shredded mozzarella strands immersed in panna, Italian fresh cream. It gives burrata its creamy centre and is also sold separately as a spread or an accompaniment to pasta.
Where does the original burrata come from?
From Andria, in Puglia, southern Italy. It has European Union PGI status, so only cheese produced in that area using the traditional method may be called Burrata di Andria IGP.
What is the best way to cut burrata?
Just before serving, make one clean cut through the centre with a sharp knife. The filling spreads over the plate, and that is where the bread comes in: focaccia or pan de cristal for dipping.
Are burrata and mozzarella the same thing?
No. Burrata contains mozzarella — it forms the outer shell — but it is not mozzarella. Mozzarella is solid and uniform; burrata is a mozzarella pouch filled with stracciatella and cream. Their texture, flavour and shelf life are different.