BURRATA OF ANDRIA

The Burrata of Andria is believed invented officially
Bianchini ancient Masseria of Andria early
1900, thanks to the creativity and genius of master
cheesemakers eager to avoid waste and reuse every
surplus production.

Burrata is a fresh cheese with a "shell" pasta
spun enclosing lint, more and spun dough
(made from mozzarella), and cream
fresh milk or whey.

The outer casing is made of thin calf rennet and
natural lactic ferments, is worked mostly hands-
nude in boiling water. Then clippings mozzarella
They are mixed with the cream and inserted in the casing
which is closed with a knot on the apex using
the spinning water.

BURRATA OF ANDRIA

NETWORK PORTALI, Pisa