BURRATA DI ANDRIA PGI

DESCRIPTION, HISTORY AND CHARACTERISTICS

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.