Burrata di Andria PDO: The Creamy Jewel of Apulia for Elite Restaurants
Burrata di Andria PDO represents the pinnacle of Apulian cheese excellence and one of the most beloved ingredients by chefs worldwide. This fresh cheese, with its creamy heart of stracciatella and silky pasta filata surface, has conquered the most refined palates, transforming every dish into an unforgettable gourmet experience.
In this article, you'll discover everything you need to know about Burrata di Andria PDO: from its origin and certification to the technical characteristics that make it unique, up to practical tips for serving it perfectly in your restaurant. LAPA, leader in supplying quality Italian products in Switzerland, guides you through this culinary treasure of Apulia.
What is Burrata di Andria PDO? Origins and History
Burrata was born in 1956 in Andria, in the province of Barletta-Andria-Trani, in Apulia. Its invention is attributed to cheesemaker Lorenzo Bianchino from the Piana Padula farm, who sought a creative way to use leftover mozzarella production scraps.
The result was revolutionary: a pasta filata shell filled with stracciatella (mozzarella strands mixed with fresh cream), creating a world-unique texture contrast. The name "Burrata" derives from the dialectal expression "Burro" which referred to the cream used inside.
The PDO (Protected Designation of Origin) certification obtained in 2016 guarantees that burrata is produced following strict specifications in the delimited geographical area of the province of Barletta-Andria-Trani, using exclusively fresh cow's milk from local farms.
Technical Characteristics of Burrata di Andria PDO
To be defined as Burrata di Andria PDO, the product must meet precise technical parameters:
- Appearance: Spherical or pouch shape, with shiny white surface. Weight between 100g and 1kg.
- Shell: Elastic and thin pasta filata (2-3mm thickness) enclosing the creamy filling.
- Filling: Stracciatella composed of shredded pasta filata strands mixed with fresh cream, soft and stringy consistency.
- Moisture: 60-65%, conferring characteristic freshness and creaminess.
- Fat: Minimum 20% on dry matter (up to 25-30% in richer versions).
- Flavor: Delicate, sweet, with fresh milky notes and a buttery aftertaste. No sour or bitter hints.
- Shelf life: 5-7 days from production if properly stored (2-4°C).
The exceptional quality of Burrata di Andria PDO derives from using fresh milk milked within 12 hours of processing and artisanal production that preserves all organoleptic characteristics.
Burrata di Andria PDO vs Regular Burrata: Key Differences
Not all burratas are equal. Here are the main differences between certified Burrata di Andria PDO and generic burrata:
| Feature | Burrata di Andria PDO | Generic Burrata |
|---|---|---|
| Geographic origin | Province of Barletta-Andria-Trani (Apulia) | Produced anywhere in Italy or abroad |
| Milk used | Exclusively fresh local cow's milk (max 12h) | Cow's milk, sometimes pasteurized or preserved |
| Production specifications | Strict PDO specifications with constant controls | No mandatory specifications |
| Processing time | Traditional artisanal production within 24h | Variable, often industrial |
| Shelf life | 5-7 days (maximum freshness) | Up to 10-14 days (preservatives allowed) |
| Internal creaminess | Stracciatella with fresh cream, ultra-creamy | Variable, sometimes less rich |
| Price | Premium (€15-25/kg wholesale) | Standard (€8-15/kg) |
In summary: Burrata di Andria PDO offers superior guarantees of authenticity, freshness, and quality compared to generic burratas, justifying the premium price for restaurants aiming for excellence.
How to Use Burrata di Andria PDO in the Kitchen
Traditional Apulian Dishes
Burrata is extraordinary when served simply with:
- Fresh cherry tomatoes and basil, dressed with Apulian extra virgin olive oil
- Homemade bread toasted or Apulian friselle
- Prosciutto crudo from Parma or San Daniele for a classic appetizer
- Grilled vegetables (eggplants, zucchini, peppers) for a vegetarian gourmet dish
Creative Pairings for Modern Menus
Top chefs use burrata in innovative pairings:
- Gourmet pizza: added after baking on Margherita pizza or with confit tomatoes
- Fresh pasta: ravioli or tortelli filled with burrata with light tomato sauce
- Summer salads: with grilled peaches, arugula, and prosciutto
- Crostini: with black truffle, porcini, or fig compote
- Savory desserts: burrata with honey, caramelized walnuts, and multi-grain bread
Chef's Tips for Serving Perfect Burrata
To maximize Burrata di Andria PDO in your restaurant:
- Serving temperature: 18-20°C (room temperature). Remove from fridge 30-40 minutes before serving.
- Cutting: Open burrata at the table in front of the customer for a wow effect. The creamy filling must flow out scenically.
- Portion: 100-125g per person as appetizer, 80-100g as ingredient in composite dishes.
- Seasoning: High-quality EVOO, flaked salt (Maldon or Fleur de Sel), freshly ground black pepper.
- Presentation: Minimalist white plate to enhance the pearly white of burrata. Add color with fresh plant elements.
How to Store Burrata di Andria PDO
Ideal Temperature and Conditions
Burrata is a very fresh and perishable cheese. For optimal storage:
- Temperature: 2-4°C (lower part of refrigerator)
- Storage: Immersed in its governing liquid (whey and water) in original packaging
- Shelf life: Consume within 5-7 days from production for maximum freshness
- Never freeze: Freezing destroys the creamy structure and unique texture of burrata
How to Recognize Fresh and Quality Burrata
Indicators of excellent freshness:
- Bright white surface without yellow spots or dark areas
- Sweet, milky aroma without sour or fermented notes
- Elastic and resistant shell consistency (not too soft or torn)
- Clear and transparent governing liquid
- Production date maximum 3-4 days before purchase
Expired or poor-quality burrata shows: dull or yellowish surface, sour smell, easily tearing shell, cloudy liquid.
Burrata di Andria PDO LAPA: Premium Quality and Service for Switzerland
Why Choose LAPA Burrata
LAPA is the reference supplier in Switzerland for restaurants, pizzerias, and hotels wanting to serve authentic and freshest Burrata di Andria PDO:
- Direct supply chain: Collaboration with the best artisanal dairies in Andria, PDO certified
- Guaranteed freshness: Burrata produced 48-72h before delivery
- Cold chain: Constant refrigerated transport at 2-4°C from Apulia to Switzerland
- Fast delivery: 24-48h throughout Switzerland (Zurich, Geneva, Basel, Lugano, Bern)
- No minimum order: Order even just 5-10 burratas, perfect for small restaurants or à la carte menus
- Multilingual support: Support in Italian, German, French for orders and consulting
Available LAPA Formats
LAPA offers Burrata di Andria PDO in different formats for every need:
- 100g: Perfect single portion for gourmet appetizers
- 250g: Classic format for 2 people or main course
- 500g: For sharing or family dishes
- 1kg: Professional format for chefs (to portion in kitchen)
Order online on LAPA's digital catalog or contact customer service for a personalized offer.
Frequently Asked Questions about Burrata di Andria PDO
What's the difference between burrata and buffalo mozzarella?
Burrata consists of a pasta filata shell (similar to mozzarella) filled with stracciatella and cream, while buffalo mozzarella is a compact pasta filata cheese without filling. Burrata is much creamier and richer, mozzarella has uniform and elastic texture. Burrata is mainly used raw, mozzarella also cooked (pizza).
Can I freeze burrata?
No, absolutely not recommended. Freezing irreversibly alters the creamy structure of the internal stracciatella and makes the shell rubbery. Burrata should be consumed fresh within 5-7 days and stored only in refrigerator at 2-4°C.
How to open and serve burrata at the table?
Bring burrata to room temperature (20°C). At the table, cut the top of the shell with a sharp knife. Let the creamy stracciatella flow onto the plate, gently opening the burrata. Season with EVOO, salt, and pepper. The scenic effect of the flowing filling is part of the gourmet experience.
How long does burrata last once opened?
Once opened, burrata should be consumed immediately (within 1-2 hours). It cannot be reclosed or stored after opening because the creamy filling oxidizes quickly and loses quality. Therefore it's important to calculate portions well and open only necessary burratas.
Is Burrata di Andria PDO suitable for vegetarians?
Depends on the rennet type used. Most PDO burratas use animal rennet (not vegetarian). Some artisanal productions use vegetable or microbial rennet. Always verify with the producer. LAPA can supply burrata with vegetable rennet on request for vegetarian menus.
Which wines to pair with burrata?
Fresh and fruity white wines from Southern Italy: Fiano di Avellino, Falanghina, Vermentino, Greco di Tufo. Alternatively, a light rosé like Primitivo Rosato or Negroamaro Rosato. Avoid tannic or too structured wines that would overpower burrata's delicacy.
Conclusion: Burrata di Andria PDO as Excellence in Your Menu
Burrata di Andria PDO represents one of the most prestigious and appreciated ingredients in contemporary Italian cuisine. Its delicate flavor, unique creamy texture, and versatility in the kitchen make it perfect for refined appetizers, gourmet main courses, and creative pairings that will amaze your customers.
Choosing authentic PDO-certified burrata means guaranteeing your restaurant a superior quality product, traceable and made according to centuries-old artisanal traditions. LAPA offers you freshest Burrata di Andria PDO with fast delivery throughout Switzerland, no minimum order, and dedicated assistance.
Enrich your menu with the queen of fresh cheeses! Contact LAPA today for a personalized offer or order online on our digital catalog with 3000+ premium Italian products.