the invention of the Burrata is the result of the Apulian skilful dairy art. in the first decades of the last century, during a heavy snowfall, it was impossible to bring milk into the city from the farms.
So, in order not to waste the milk, it was necessary to transform it.
On that occasion, the cheesemaker Lorenzo Bianchino, had the idea of creating a bag of spun dough in which to enclose the threads, made of the same pasta, immersed in the cream that emerged from the milk (the so-called stracciatella); he closed everything and carefully modeled the embouchure, giving it the characteristic apical shape. Thus was born the first Burrata di Andria, one of the most prized and particular dairy products of Puglia.
