The origins of Burrata di Andria IGP date back to the 1930s and it was invented by a local cheesemaker located in the village of Andria, in Puglia region. According to the tradition, because of an heavy snowfall the cheesemaker couldn't bring the fresh milk from the farm to the city center and, in order not to waste it, decided to transform it. He created a shell of stretched curd cheese and filled it with a mix of mozzarella and cream, also known as stracciatella. 
Since then, Burrata has been made manually following the original recipe. 
Thanks to the incredibly soft and creamy texture and delicate taste, burrata is perfect to be enjoyed as it is, but it is also a perfect ingredient for many recipes, including pizza and starters dishes. 

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 guarantess the traceability and compliance with the production regulations.