How it is made
The name burrata comes from the Italian word burro (butter), referring to its rich and creamy texture. Its production requires skill and speed:
- mozzarella shell: the cheese curd is stretched and kneaded in hot water using the traditional pasta filata technique to create a soft, elastic pouch;
- creamy filling: the pouch is filled with torn mozzarella strands blended with fresh cream – the mixture known as stracciatella;
- signature pouch: the top is twisted or sealed with hot water, forming the characteristic burrata shape.
How to enjoy it
Burrata is best served fresh and at room temperature, we recommend to take it from the refrigerator at least 30 minutes before consumption. It pairs beautifully with:
- ripe tomatoes and extra virgin olive oil;
- crusty bread or focaccia;
- seasonal salads or grilled vegetables;
- pasta dishes or gourmet pizzas
Casa Madaio burrata is a true celebration of Italian dairy craftsmanship – simple, elegant and irresistibly creamy.
