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.
Burrata — literally “buttered” in Italian — is a fresh cow’s or buffalo milk cheese that combines two textures in a single piece:
When cut, the creamy filling spreads across the plate. That is why it is always served whole and opened just before eating.
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.
| 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.
Although the authentic version is Burrata di Andria IGP, variations are now made in Italy and elsewhere:
The quality of burrata is judged by its freshness, not its price.Here are the signs:
“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:
It pairs well with a fresh white wine — Vermentino or Falanghina — or a light sparkling wine.
At ÔVEN, burrata has its own section on the menu, with five different preparations:
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.
| 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 |
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.
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.
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.
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.
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.
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.
