The Burrata of Andria was created in the early 1930s, when, due to a heavy snowfall, the casari (cheese makers) from Andria—experts in the art of making manteca (a technique of preserving butter inside a shell of scamorza cheese)—were unable to transport milk from the slopes of Castel del Monte (the famous castle of Frederick II of Swabia) to the city of Andria. To avoid wasting the milk, they decided to process it. Using the same techniques as those employed in making manteca, they created a pouch made of spun curd and filled it with strands of the same curd immersed in cream, which naturally rose to the surface of the milk. This filling was named “stracciatella,” as the spun curd was “torn” into shreds. Finally, they sealed the pouch with a distinctive closure at the top, giving birth to the first Burrata of Andria.
Today, the Burrata of Andria represents the highest agro-food expression of Puglia, embodying the ability to turn necessity into virtue, transforming a problem into an excellence not just in gastronomy but also in culture. It symbolizes an entire region, its values, its history, and its people. Thanks to its presence in fine dining, it has become synonymous with Italian identity in the best Michelin-starred restaurants around the world. Even its numerous imitations only serve to confirm its success.
The distinctive characteristics of the Burrata di Andria IGP (Protected Geographical Indication) are as follows:
– Carefully selected raw materials that strictly adhere to the qualitative, physical-chemical, organoleptic, and sanitary standards established by the production guidelines;
– Strands of curd, finely shredded into thin “irregular threads” that, along with the cream, make up the filling of the Burrata of Andria;
– A thin and uniform outer pouch (or casing) with a thickness of around 2 mm (originally, this pouch was inflated by mouth, though this is no longer done for obvious health reasons);
– The release of cream and curd strands when cut;
– A distinctive top closure;
– A pleasant taste with notes of fresh dairy and cream;
– Weight ranging from 100 to 1,000 grams;
– Storage temperature of 4°C.
It is recommended to bring it to room temperature 1-2 hours before consumption. In November 2016, Burrata di Andria was recognized by the European Union as a Protected Geographical Indication (PGI) product with the denomination “Burrata di Andria.” This recognition includes:
a) A production guideline that regulates the quality of raw materials, production and packaging methods, application of logos, and full traceability of the product from raw material to the finished product;
b) A mandatory control system that involves the intervention of a Control Body, appointed by the MASAF (Ministry of Agriculture, Food and Forestry), which ensures that producers comply with the guidelines, as well as the involvement of the Consortium, also recognized by MASAF, which protects the denomination.
Consortium
THE CONSORTIUM FOR THE PROTECTION OF BURRATA DI ANDRIA PGI
In February 2017, the Consortium for the protection of Burrata di Andria PGI was established with the aim of enhancing and promoting the Geographical Indication product, now made up of n. 15 of the most important Apulian dairy companies, has obtained recognition from the Ministry of Agriculture to carry out the functions of protection of the Geographical Indication product with Ministerial Decree N.0036584 of 05/16/2018 and can act in any location to protect Burrata di Andria PGI from fraud, imitations and information that can confuse or deceive the consumer. The need to protect Burrata di Andria arises from the desire to defend our excellence from continuous imitations from abroad. Today, through PGI logo, it is possible to indicate to consumers all over the world what the original product is. The Burrata di Andria was born with a great vocation for foreign markets, known, in the sixties, was in fact the passion of the Scia di Persia for our Excellence who asked for it to be shipped by air to have it as fresh as possible. While it is true that the main market is the Italian and European one, the fame of Burrata di Andria is now known throughout the world from New York to Dubai from Vancouver to Singapore without neglecting Shanghai and Tokyo, thanks also to its presence in haute cuisine, it is now synonymous with “Italianness” in the best starred restaurants around the world and its numerous imitations can only attest to its success.
CAPPELLETTI WHIT PARMIGIANA AND BURRATA DI ANDRIA PGI FOAM
4 people
Ingredients for 4 people Fresh pasta : – 150 g re-milled semolina – 150 g “00” flour – 150 g egg yolk – 1 whole egg Mix all the ingredients together, once the dough is finished, cover it with cling film and let it rest in the fridge until the next day.
Parmesan filling: – 3 aubergines – 3 eggs – Flour QB – 2 Burrata di Andria PGI (2 x 125g) – Tomato sauce to taste – Basil – Salt
