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an oral myth – Glasgow Foodelicious


The story of this delicious cheese supposedly originated in southern Italy between 1920 and 1959, but unlike mozzarella which was made in Campania, Burrata was born in Andria, a town in the Puglia region, to minimize food waste. In fact, it was an ingenious and useful way to use mozzarella leftovers from cheese making.

How Burrata came about

When cheese merchants made the stretched curd mozzarella, there was always something left over.

Cream was also made from the dense layer that formed during morning milking. Wiping off the mozzarella rags with your fingers and mixing them into this cream made the perfect filling for the burrata: and that’s how this incredible cheese was created!

The cows that provide the milk that contribute to the birth of the burrata graze in the valleys around the Castle of Castel del Monte. Their milk is tender and has the right consistency to create this extraordinary cheese.

Between legend and myth

According to Riccardo Campanile, a historian from Puglia, Burrata was born on a snowy winter day in a small town in southern Italy in a masseria (farmhouse) near Castel del Monte: Masseria Bianchino. Local cheese maker Lorenzo Bianchino is said to have invented Burrata. However, there is no written trace of the claim, as the tradition was mostly passed down orally.

Therefore, some Andria Burrata manufacturers also claimed the invention. There are also discrepancies with the date of birth: some claim it was in the first half of the 20th century.

Legend has it that cheese merchant Lorenzo Bianchino was looking for a way to preserve fresh milk after a snow storm prevented him from delivering the milk to town. He couldn’t afford to waste all the good, so he managed to find a way to reuse it: he saved and created the dense layer that had naturally formed over morning milking, inspired by that Preservation method for butter, make a bowl from the spun mozzarella batter and add the cream to the bowl to keep the freshness.

He also thought of recycling the leftover pasta spun from mozzarella processing by mixing it with the fresh cream. The invention was successful and that was the birth of the Burrata!

THIS IS A GUEST MAIL FROM Alessandro Annunziata FROM Murgella; Specialists in a wide range of Italian filata cheeses.
IF YOU WANT TO SUBMIT CONTENT FOR GLASGOW FOODELICIOUS, ACCEPT OUR GUIDELINES ON POSING GUESTS.

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