The history of burrata
Burrata is one of Italy's most famous and loved cheeses, appreciated by chefs and food lovers all over the world. A stretched curd shell which encloses an incredibly creamy heart.
The origins of Burrata di Andria IGP date back to the 1920s, when it was invented by a local cheesemaker located in the small village of Andria, in Puglia region, in the South of Italy.
According to the tradition, following an unusual heavy snow, local cheesemaker Lorenzo Bianchino was unable to bring the fresh cow milk from his farm to the city center. To avoid wastage, he decided to transform it instead. He created a shell of stretched curd cheese and filled it with a mix of mozzarella and cream, also known as stracciatella. This is how the first burrata was created.
Since then, burrata has been made manually following the original recipe.
In 2017, Burrata di Andria obtained the Protected Geographical Indication recognition. This important recognition safeguards the authenticity of the real Burrata di Andria IGP and makes it easily recognisable by the consumers.
The Protected Geographical Indication is attributed by the European Union to those agricultural and food products for which a given quality, reputation or other characteristic depends on the geographical origin, and whose production and transformation takes place in a specific geographical area.
Every phase of the production process of the Burrata di Andria IGP is monitored and documented by the Consortium, which guarantees the traceability and compliance with the production regulations.