Burrata is a creamy fresh cheese that is a specialty of the Puglia region. It is especially prevalent in the Murgia area of Puglia, where the cheese graces almost every table as an antipasto or even as a main course during a light meal. It's a close relative to fresh mozzarella but it's a two-layer cheese - a skin of mozzarella is filled with a creamy mixture that is part butter-cream left from the whey and bits of mozzarella. The name burrata means "buttered", deriving from the butter cream inside.
Burrata is a relatively newcomer on the cheese scene, especially in Italy where traditional products are still made as they have been for hundreds of years. This one, however, came about as a way to use up bits of mozzarella and cream after the primary production of mozzarella was done. The result is a super-creamy treat with an interior that has a texture similar to ricotta; the cream oozes out when the outer skin is cut into, perfect for soaking up with the crusty bread that the Murgia of Puglia is famous for!
Burrata is often served with ripe tomatoes and a drizzle of olive oil, or accompanying a salad.
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Its unique and special characteristics, very much appreciated even abroad, gives the name to "Fico Bianco del Cilento": once dried, the sweet peel gets light yellow coloured rather than chestnut brown if oven-cooked.