ITALIAN EDUCATION
BURRATA AND MOZZARELLA EDITION
DID YOU KNOW..?
Burrata comes from the Italian word "Burro" which translates to butter, reflecting the creamy texture.
WHATS THE DIFFERENCE?
SHELF LIFE
Burrata is best consumed fresh, usually within 24-48 hours, as the creamy interior can spoil quickly. In comparison to mozzarella which generally has a longer shelf life and can be stored in the refrigerator for up to 3-5 days.
WHAT IS THE DIFFERENCE?
TEXTURE
Mozzarella is a semi-firm cheese. It's smooth. springy texture helps hold its shape well. While Burrata has a soft outer shell similar to mozzarella, but with a creamy, almost liquid interior made of Stracciatella and cream.
WHAT IS THE DIFFERENCE?
FLAVOUR
Burrata's creamy center gives it a rich, decadent flavor profile, in comparison to mozzarella which has a mild, milky and slight tangy flavor.
WHATS THE DIFFERENCE?
PRODUCTION
Mozzarella is made by heating curds and stretching them through a process called 'Pasta Filata' to create its peculiar texture. However, burrata is made by forming a pouch with mozzarella and filling it with a mixture of Stracciatella (shredded mozzarella) and cream, then sealing it.
WHATS THE DIFFERENCE?
USAGE
Burrata is often used as a luxurious addition to salads, appetizers, and as a standalone dish, usually paired with fresh tomatoes, olive oil, and bread. Whereas mozzarella is more versatile and used in many dishes including pizzas, salads, lasagnas, sandwiches...
WHATS THE DIFFERENCE?
ORIGIN
Mozzarella originates from Southern Italy, particularly the Campania region, where it has been produced from as early as the 12th Century. While burrata hails from the Apulia region of Southern Italy, specifically from Andria since the early 20th Century.
WHATS THE DIFFERENCE?
SHELF LIFE
Burrata is best consumed fresh, usually within 24-48 hours, as the creamy interior can spoil quickly. In comparison to mozzarella which generally has a longer shelf life and can be stored in the refrigerator for up to 3-5 days.
WHAT IS THE DIFFERENCE?
TEXTURE
Mozzarella is a semi-firm cheese. It's smooth. springy texture helps hold its shape well. While Burrata has a soft outer shell similar to mozzarella, but with a creamy, almost liquid interior made of Stracciatella and cream.
DID YOU KNOW?
- Balsamic vineger is the perfect accompanyment to mozzarella due to it's rich sweet & tangy flavour.
- Burrata & Mozzarella are traditionally served at room temperature to maximise flavour.
- Burrata and mozzarella are quintessential components of Italian cuisine, each embodying unique textures and flavours that reflect the rich culinary heritage of Italy. Mozzarella, with its smooth and elastic texture, is a staple in many classic Italian dishes, such as Caprese salad and Margherita pizza, adored for its subtle, mild taste. Burrata, on the other hand, elevates the experience with its creamy, luscious interior, encased in a soft mozzarella shell, offering a delightful contrast of textures. Both cheeses are not only integral to Italian cuisine, but also symbolize the country's dedication to artisanal techniques and high-quality ingredients.
HOW IS BURRATA MADE?
Making Burrata follows a three step process. It starts with Stracciatella, followed by this being encased in a mozzarella shell to form ultimate combination.
METHOD
Stracciatella
- Fresh mozzarella curd is combined with boiling water and a generous amount of salt.
- Curds are then stirred and pressed until a solid mass is formed.
- The curd is then stretched and folded like douah until it is smooth and glossy, and then shaped into a rope and formed into pieces. This is then placed in a bowl with cream and salt, this combination is referred to as Stracciatella.
The Shell
• This is repeated again, however formed into a disk this time, instead of rope.
The Combo
- The creamy filling is then stuffed into the centre of the shell.
- then pull the sides of the mozzarella shell up until they meet at the top
- Using hot water, pinch the top tightly to seal.
- That's it...You've made burrata!
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