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  • Writer's pictureFilippo Milano

Burrata di Andria and Mozzarella di Gioia del Colle, the Best of Puglia

Updated: Aug 1, 2020

Burrata and treccia are our main mozzarella products, something that the apulian people are very pride.

Burrata di Andria

Burrata is a typical product of Murgia, Puglia. It is produced from cow's milk, rennet, and cream. Burrata may have origins dating back to about 1900 on the Bianchini farm in the city of Andria within Murgia, an area in the Apulian region.

In the 1950s, it became more widely available after some local cheese factories began producing it and it can be a useful way of using up the ritagli ("scraps" or "rags") of mozzarella.

In November 2016 "Burrata di Andria" became a Protected geographical indication (PGI) product.

Established as an artisanal cheese, burrata maintained its premium-product status even after it began to be made commercially in factories throughout Apulia.

When the burrata is sliced open, a spurt of thickened cream flows out. The cheese has a rich, buttery flavour and retains its fresh milkiness.

Thanks to its flavour and differing textures inside and outside, it goes well with salad, prosciutto crudo, crusty bread, fresh tomatoes with olive oil, cracked black pepper, or pasta.

Regarding prosciutto crudo Puglia has its own prosciutto produced in Martina Franca where we only use animals that live in the wild in the lower Apulian Murgia. This fantastic product is handcrafted. Once unnerved, the meat is reduced, with the tip of the knife, to very small pieces and left to rest for 24 hours in steel containers

In November 2016 "Burrata di Andria" became a Protected geographical indication (PGI) product.

During your journey stop in one of the many local caseifici (dairy little factories/shops) and buy just couple of them, we love eating them on the beach with a good bottle of beer.

Mozzarella di Gioia del Colle

It is a fresh pasta filata cheese, obtained from only whole, raw, possibly thermized or pasteurized cow's milk, and is characterized by a production technology based on the use of native whey-grafting. The "Mozzarella di Gioia del Colle" comes in the following three different forms: spheroidal, knot and braid. Its weight, according to the shape and size, varies from 50 to 1,000 grams.

Below what we call nodini:

It is marketed immersed in a government liquid consisting of water, possibly acidulated and salted. The use of preservatives and additives / adjuvants is not allowed.

In addition to being a delicious table cheese, accompanied by raw vegetables, or even only with oil and aromatic herbs, thanks to its versatility it is used in many preparations: from appetizers, to condiments for cold or hot first courses, to the main ingredient for pizza, a tasty condiment for baked preparations to which it contributes with its ability to melt. It goes well with soft, medium-bodied white wines, which provide a pleasant acidic sensation to contrast its delicate but decisive aroma, and with young red wines not aged in barrique.

In October 2019 "Mozzarella di Gioia del Colle" became a Protected Designation of Origin (DOP) product. The application for registration of the Mozzarella di Gioia del Colle as a Protected Designation of Origin (DOP) has been published in the Official Journal of the European Union.

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