Regions of Italy

A Tale of Stracciatella and Burrata: Embracing Tradition and Innovation in Italian Cheeses


In the vibrant region of Puglia in southern Italy, two dairy delicacies shine among centuries-old traditions: Burrata and Stracciatella. These cheeses not only embody delicious flavours but also compelling stories of passion and craftsmanship passed down from generation to generation.

Stracciatella is becoming more and more popular everywhere as chefs all over the world, who appreciate its taste and versatility, are featuring it on their menus.

Despite the confusion that may be generated by its name – which defines also an egg-enriched soup and a chocolate-flecked ice cream – Stracciatella is the trendiest of all the Italian fresh cheeses: a luscious, creamy cow’s milk cheese made of shreds of mozzarella (to shred is stracciare, in Italian) mixed with cream.

Stracciatella cheese is an Italian delight, known for its creamy texture and rich flavour. It’s made by combining fine shreds of mozzarella with fresh cream, resulting in a soft, spreadable cheese with a mild yet distinct taste. This process, rooted in Italian culinary tradition, emphasises the importance of simplicity and quality ingredients, creating a versatile cheese that enhances a variety of dishes. 

Stracciatella and Burrata are both Italian cheeses that share a creamy texture, but they have distinct differences.

Possibly the best by-product made with mozzarella leftovers, Stracciatella, which originated in Puglia at the beginning of the last century, consists of shredded mozzarella mixed with cream, offering a soft, loose texture.

Burrata, on the other hand, is Stracciatella wrapped in a layer of fresh mozzarella sealed with a knot. The mozzarella shell is filled with a creamy core that includes Stracciatella. The contrast between Burrata’s firm outer shell and its creamy interior makes it unique.

Stracciatella adds a creamy texture to pasta sauces and makes risottos richer, while its mild flavour complements pizzas and bruschettas. Burrata, with its creamy core, enhances salads and pairs well with crusty bread. Both cheeses offer a luxurious touch to dishes, inviting creativity in the kitchen.

In regional cooking heritage, Stracciatella and Burrata are often featured in traditional dishes.

Stracciatella is used to enhance the flavours of local soups and stews, adding a creamy dimension. Burrata, with its soft exterior and creamy inside, is typically served with fresh tomatoes and basil or atop friselle, a crispy Puglian bread, drizzled with olive oil. These dishes showcase the cheeses’ versatility and their deep roots in Puglian culinary traditions.

For a delightful pasta recipe, consider tossing al dente pasta with a generous helping of Stracciatella cheese, allowing its creaminess to envelop each strand. Top it with torn pieces of Burrata, allowing the soft centre to add a luxurious richness to the dish. Fresh basil, a drizzle of olive oil, and a sprinkle of salt can elevate the flavours further. This combination showcases the harmonious blend of these cheeses in a simple yet exquisite meal.

Another delicious way to enjoy Burrata is with a pasta dish where the cheese is the star. After cooking your pasta to al dente perfection, toss it in a light sauce of cherry tomatoes sautéed in olive oil with garlic and fresh basil. Once plated, top with a whole Burrata, allowing diners to break it open so the creamy inside blends with the pasta. The richness of the Burrata adds a luxurious texture and flavour that’s simply irresistible.

For a gourmet twist on pizza, try baking your pizza with a base of tomato sauce and a drizzle of olive oil, then topping it fresh out of the oven with whole Burrata cheese. The heat from the pizza gently warms the Burrata, making its creamy centre ooze over the slices. Finish with a sprinkle of fresh basil and a dash of extra virgin olive oil for a burst of flavour. This pizza offers a perfect balance of creamy, tangy, and aromatic notes

Although many people who travelled to Italy and discovered Stracciatella here keep asking for it in their local restaurants, Stracciatella still seems to be rather hard to find abroad. 

The main issue with this cheese is that it is so fresh and delicate that, just like Burrata, it has a rather short shelf life: this is why in Alifood we offer frozen IQF solutions that allow us to ship everywhere in the world while ensuring that all the organoleptic properties are preserved and the product can be enjoyed as freshly made.

For those passionate about preserving the freshness and flavour of premium ingredients, Alifood’s innovative approach is a game-changer: freezing the freshness of high-quality products, ensuring that the taste and nutritional value are maintained at their peak.

This method is ideal for ingredients like Stracciatella and Burrata, allowing these delicacies to be enjoyed far from their place of origin without compromising quality. Discover more about how Alifood freezes freshness here.

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About Alifood

About Alifood

We strongly believe that everything we plan and do should create value, for both our clients and suppliers. We do not see ourselves as mere food traders.

The sale of the products we select is just the last step of a complex, structured process that is based on strong business relationships and, in many cases, real partnerships. Our job is made of several functions: sourcing the right product, selecting a reliable producer, managing the entire logistics chain, providing all the necessary documentation and certifications and following up all the after-sale requirements besides consulting and tutoring on how to best use each single product. We do all this because we strongly believe that everything we plan and do should create value, for both our clients and suppliers. Our familiarity with the Italian food an agricultural industry, developed over the last twenty years, gives us the ability to efficiently deal with all the diverse needs pertaining to different markets.

Thanks to our experienced, professional and multilingual global working team, matching international demand and local supply is what we do best.

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