All about Burrata di Andria PGI

History and curiosities about Burrata di Andria PGI

If you have tasted Burrata di Andria PGI at least once in your life, you may have wondered: how can it be so good? Answering this question is not easy but, behind its unmistakable taste, there is certainly a long tradition. In this article we take a leap into the past, to discover the history behind this Apulian excellence.

Burrata: a goodness of yesteryear

Like any self-respecting invention, Burrata di Andria PGI is also the result of a brilliant idea. It is said that, in the winter of 1956 , a very strong snowfall hit the Murgia. The city of Andria was also involved, but luckily the cheesemaker Lorenzo Bianchino had a real stroke of genius.

How to best preserve your dairy products during transport, made more difficult by the harsh climate? Soon said: in order not to waste precious raw materials, Bianchino decided to create a protective bag , made of the same dough as mozzarella, which contained a delicious filling. We are talking about the mozzarella frays dipped in the cream that emerged from the milk, the so-called stracciatella. The cheesemaker closed his “work” and modeled it to give it the shape we all know. Thus was born the characteristic head that makes Burrata di Andria PGI  unique, one of the leading products of Montrone dairy .

Burrata di Andria PGI and the Shah of Persia

But the story does not end here. It seems that this precious dairy product has even crossed national borders. His fame would be disclosed by a quotation in the 1931 Touring Club Guide . The rumors run fast, especially when it comes to dairy delicacies. And so it was that Shah of Persia also wanted to taste the prestigious Burrata di Andria IGP.

The result? He was immediately delighted, becoming one of the most assiduous supporters of the Made in Puglia product. Over the years, the Burrata di Andria PGI has gained more and more acclaim, entering many recipes of the Apulian cuisine. There are many renowned chefs who have chosen Burrata for their dishes: one of these is Alfonso Iaccarino , author of the beetroot risotto, Burrata di Andria PGI fondue and scampi slightly seared. Mouth water is guaranteed.

Other curiosities about Burrata di Andria PGI

Did you know why the Burrata di Andria PGI is called this way ? The meaning of the name “burrata” is evocative, and was chosen to recall that unmistakable “buttery” flavor that distinguishes it.

Another curiosity that perhaps few people know is related to the leaves used to package this dairy product of the Andriese tradition. Originally, to best preserve the Burrata di Andria PGI, leaves of typical herbs of the Murgia were used, such as those of asfodelo . The latter were used to give the cheese a pungent and particular taste. Today, to remember this tradition, the product is wrapped in leaves that reproduce those in asphodel, suitable for contact with food.

The Caseificio Montrone’s Burrata

Now that we have retraced a bit of the history of Burrata and told some anecdotes about this cheese, perhaps you will have a slight appetite. Have you ever tried the Burrata di Andria IGP from the Caseificio Montrone ? Ideal for making many exquisite dishes (here you will find many ideas for delicious recipes with burrata and more), it can also be served “natural “.

A basic tip to appreciate it in all its softness is, however, to take it out of the fridge at least an hour before consumption. If a little is left over, you can always keep the Burrata until it expires. But we are sure it will be very difficult to resist!