Burrata: the creamy wonder of southern Italian cuisine

Special cheeses are one of the greatest treasures of the world-famous Italian cuisine. So today's article is about a South Italian cheese that has long been a hit with the world's culinary enthusiasts. Burrata is a truly exclusive cheese, known mainly for its creamy texture and its unique, delicious taste, which is unlike any other, and is becoming increasingly popular, both on its own and as an ingredient in traditional and modern dishes. In the following article, we will explore together the origins, characteristics and culinary versatility of burrata.
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The origins of burrata, towards Puglia
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Burrata cheese originates from the Puglia region of southern Italy and its history dates back more than a century. Its name, which literally means 'buttery', perfectly captures its rich flavour and soft, silky texture. Burrata was first made in the early 1900s by cheesemakers in southern Italy to use leftover mozzarella cheese. Traditionally made from cow's milk, but versions made from buffalo milk are also common. Burrata is made by mixing fine strands of cottage cheese or, in some recipes, pieces of mozzarella cheese, with cream, known in Italian as stracciatella, to create a creamy filling, which is then stuffed into an outer shell made from mozzarella to give it a pocket-like shape. It is the unique combination of these ingredients that gives burrata its distinctive flavour, its unique appearance and its soft texture.
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Special texture, culinary versatility
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Burrata's speciality is therefore clearly its silky texture, which distinguishes it from other cheeses. When you cut into its soft, delicate outer skin, the creamy interior flows out softly, thus maximizing the truth of 'eating with your eyes first'. The smooth and creamy filling, made with fine cottage cheese, mozzarella and fresh cream, has a very rich and indulgent flavour, slightly buttery, but also carries a sweetness and subtle acidity, creating a perfect balance.

Burrata's culinary versatility has made it a popular ingredient in both traditional Italian cuisine and innovative, modern takes on the dish. Its creamy texture makes it a perfect match for a wide variety of flavours and ingredients. In its classic preparation, burrata is simply served with fresh tomatoes, basil and a drizzle of extra virgin olive oil, because even when eaten in this simple way, its wonderful flavour comes out perfectly. But it's also perfect with crusty bread, in salads, as a topping for pasta dishes, risotto or even pizza. Of course, you can go even further, because its smooth taste makes it perfect to combine with fruit, such as grilled peaches, roasted beetroot or toasted walnuts.
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Useful tips for eating burrata
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Serve at room temperature! Eat burrata at room temperature to bring out its creamy texture and delicious flavour.

Handle with care: burrata is fragile, so be careful not to overcompress it when preparing it, as it can lose its shape and the pocket-like outer shell can easily break.

Pair it with fresh ingredients! As mentioned above, you can bring out its special flavour even more by pairing it with fresh ingredients such as ripe tomatoes, quality extra virgin olive oil and fresh basil.

Eat fresh! Eat burrata as soon as possible after purchase, as its texture and flavours are at their best when fresh. There is a legend in the city that Italians are only willing to eat burrata on the day it is made.
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Burrata on KIOSK's menu
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If you have never been to the south of Italy, or perhaps you have and want to relive the unique flavours of burrata, come and visit us at KIOSK! If only because here you can try a Hungarian artisan burrata, made truly unforgettable with mango, mint and hazelnuts.