BURRATA – What is is & How to eat it?

Heavenly, creamy, delicate “burrata” is the fresh Italian cheese that dreams are made of, and once tried, will leave you with little doubt as to why it is crowned the queen of Italian cheeses.


Take the most exquisite mozzarella you’ve ever tried and imagine tearing it open with a fork (or even better, pulling it apart with your hands), and the smooth white outer skin revealing an oozing soft and creamy interior: the perfect combination of sfilacciata (or “un-pulled”) mozzarella (the root of whose name, “mozzata,” means “chopped off”) and fresh cream.


Burrata or “buttered” in English, originally hails from the city of Andria in the Murgia area, in the Puglia region of Southern Italy where it was first made around 100 years ago and is still made by hand with just three simple ingredients: cow’s milk, rennet and cream.

Burrata is best eaten as fresh as possible – ideally within 24 hours of being made, and always at room temperature.

The delicate creaminess balanced by mild acidity make it delicious served with fresh tomatoes, prosciutto crudo and good quality extra virgin olive oil. Or for simplicity at its finest, try slices of burrino spread onto warm pieces of bread accompanied by a full-bodied red wine.

Burrata is also easy to cook with lending itself to antipasto as well as pasta dishes as well as with meat, fish and vegetables.


4 large heirloom tomatoes (about 2 1/2 pounds) or 4 to 5 large plum tomatoes

Fleur de sel or coarse kosher salt

Freshly ground black pepper

1 teaspoon dried oregano

1/4 cup torn fresh basil leaves plus additional whole leaves for garnish

1/4 cup extra-virgin olive oil

4 (2.5-ounce) rounds burrata cheese

    1. Cut tomatoes into wedges and place in large bowl. Sprinkle with fleur de sel and pepper. Crush oregano between palms to release flavor; add to tomatoes. Add 1/4 cup basil and olive oil and mix well. Let stand at room temperature at least 30 minutes and up to 1 hour, stirring occasionally.
    2. Place 1 burrata cheese round in center of each plate. Fan tomatoes around cheese, dividing equally. Drizzle with dressing from bowl. Garnish with additional basil leaves and serve.