Burrata — Fresh Mozzarella’s Richer Cousin
Burrata is a fresh Italian cheese from Puglia made from mozzarella and cream. The outer shell is solid mozzarella; the inside (called stracciatella) is a loose mixture of mozzarella shreds and fresh cream that spills out when cut. The result is one of the most luxurious textures in Italian food — simultaneously firm and liquid, rich and fresh.
How to Serve Burrata
Burrata must be served at room temperature — cold burrata is firm and loses its character. Remove it from the refrigerator at least 30 minutes before serving. Serve with good olive oil, flaky sea salt, crushed tomatoes, or stone fruit. Never cook burrata — heat destroys its texture. Add it at the very end to warm dishes (pasta, pizza) just before serving.
Burrata vs Mozzarella
Fresh mozzarella is firm throughout. Burrata has the same exterior but a liquid cream center. Stracciatella is the interior filling sold separately — increasingly common in Italian delis and excellent drizzled over everything.