Gourmet Caprese with Burrata di Andria PDO: The Starred Recipe

Italy's Greatest Salad, Elevated

The Caprese is Italy's most iconic salad: tomato, mozzarella, basil. Simple, fresh, tricolored like the flag. But one ingredient transforms it into a Michelin-worthy dish: swap the mozzarella for Burrata di Andria PDO and master every detail.

Classic Caprese vs. Gourmet Caprese

Classic Caprese

• Mozzarella Fior di Latte
• Red tomatoes
• Basil
• Olive oil, salt

Gourmet Caprese (LAPA Version)

• Burrata di Andria PDO (intensely creamy!)
• Colourful heirloom tomatoes (yellow, green, black)
• Fresh basil + light pesto
• Extra virgin olive oil — premium grade
• Balsamic reduction (sweet-acidic)
• Maldon salt (crunchy flakes)
• Pink pepper (decorative)

Burrata di Andria PDO

Ingredients (4 people as a starter)

Essential

• ✅ Burrata di Andria PDO: 2 x 250g LAPA (500g total)
• ✅ Mixed heirloom tomatoes: 600-800g (4-5 colour varieties!)
• ✅ Fresh basil: 1 large bunch (20-30 leaves)
• ✅ Premium extra virgin olive oil: 100ml (intensely fruity!)
• ✅ Balsamic vinegar of Modena PGI: 100ml
• ✅ Maldon salt (flakes): 5-8g
• ✅ Black/pink pepper: to taste

Optional Gourmet Upgrades

• ✅ Balsamic reduction: 50ml (shop-bought or homemade)
• ✅ Basil pesto: 50g (fresh!)
• ✅ Toasted pine nuts: 30g
• ✅ Baby rocket: 50g (bitter contrast)
• ✅ Tomato cream: 50ml (concentrated)
• ✅ Edible flowers: for decoration

Step-by-Step Recipe

1. Choose Your Tomatoes (CRITICAL!)

Recommended heirloom varieties:

Balsamic reduction:

Why use different varieties?

• Spectacular colours (presentation!)
• Complementary flavours (sweet + sour + umami)
• Varied textures (meaty + juicy + crunchy)
• High perceived value (€3-5/kg vs. €2 standard)

Green Zebra Tomato

Why use different varieties?

Quantity: 150-200g per person (600-800g for 4)

2. Prepare the Tomatoes (30 min ahead)

Method:

• Wash gently (do NOT scrub!)
• Pat dry with paper towels
• Room temperature: remove from fridge 30-60 min before serving
• Cut: - Beefsteak: thick slices 1cm - Medium tomatoes: slices 8mm - Cherry tomatoes: halved or whole

- Beefsteak: thick slices 1cm - Medium tomatoes: slices 8mm - Cherry tomatoes: halved or whole

• Remove seeds if excessive (optional)
• Salt lightly: fine salt + 10 min rest (draws out liquid)
• Blot excess liquid with paper

Room temperature:

Seasonality: June-September ONLY — no winter greenhouse tomatoes

3. Prepare the Burrata (Last moment!)

Method:

Method:

• Room temperature: 30 min out of fridge for maximum creaminess
• Drain from its storage liquid
• Pat dry gently with paper towels
• Cut (2 options):

Option A: Whole opened burrata

• Position burrata on plate
• Score a cross on top (4 segments)
• Open gently — cream flows out!
• Result: a spectacular creamy "flower"!

Option B: Halved burrata

• Cut burrata in half
• Place both halves on the plate
• Cream visible at the centre
• Easier to eat

Option A: Whole opened burrata

• Outer shell (pasta filata, 3-5mm thick)
• Creamy heart (stracciatella + cream)
• When opened: cream flows out — SPECTACULAR!

4. Make the Balsamic Reduction (15 min)

PRO TIP: Salt the tomatoes 10 min before — concentrates flavour and removes moisture!

Critical timing: open or cut the burrata ONLY at the moment of service!

Reduction recipe:

• Balsamic Vinegar of Modena PGI: 200ml
• Sugar: 20g (1 tablespoon)
• Small saucepan on LOW heat
• Simmer 12-15 min
• Stir occasionally
• Goal: volume reduced by 50% (100ml), syrupy consistency
• Allow to cool — it thickens further!

Option B: Make at home

Option A: Whole opened burrata

5. Make the Light Basil Pesto (10 min)

Pesto ingredients:

• Fresh basil: 30g (1 bunch)
• Pine nuts: 20g
• Parmigiano Reggiano: 30g
• Garlic: 1/2 clove (just a hint!)
• Extra virgin olive oil: 80ml
• Salt: to taste

Method:

• Blend: basil + pine nuts + garlic + salt
• Blend for 20 seconds
• Add Parmigiano
• Drizzle in olive oil while blending
• Consistency: creamy but fluid — not too thick!
• Taste and adjust salt

Method:

6. Restaurant-Grade Plating (5 min)

Option 1: Individual Plate

• Large white flat plate (28-30cm diameter)
• Base: tomato slices in alternating colours (outer ring)
• Centre: burrata opened as a flower
• Burrata cream: let it drip onto the plate
• Pesto: 3-4 strategic drops (don't cover burrata!)
• Balsamic reduction: decorative drizzle (zigzag or dots)
• Basil: fresh leaves on top (5-6)
• Extra virgin olive oil: generous drizzle over everything (15-20ml)
• Maldon salt: flakes over burrata and tomatoes
• Pink pepper: decorative grains (optional)
• Finish: scattered toasted pine nuts, baby rocket (contrast)

Option 2: Sharing Platter

• Oval platter or large plate (35-40cm)
• Tomatoes: artistic arrangement (alternating colours)
• Burratas: 2 pieces, strategically positioned
• Seasonings: as above but more generous
• Presentation: rustic-elegant

Option 3: Deconstructed Caprese (Starred!)

• Black or white flat plate
• Base: tomato cream spread (50ml)
• Tomatoes: mixed colour cubes (diced)
• Burrata: centre, opened as a flower
• Pesto: strategic drops ("rain" technique)
• Reduction: crossed lines
• Basil: baby leaves + edible flowers
• Texture: pine nuts, salt flakes, pink pepper
• Result: a 3-Michelin-star-worthy dish!

7. Serve

Option A: Buy ready-made (€8-12/100ml — convenient!)

Option B: Make at home (economical!)

Accompaniment:

• Toasted artisan bread (perfect for the burrata cream!)
• Artisan breadsticks
• Rosemary focaccia

How to eat:

• Cut a piece of burrata + tomato
• Scoop up the burrata cream with bread
• Enjoy the creaminess + tomato acidity + basil fragrance!

Common Mistakes (and How to Avoid Them)

❌ Mistake #1: Cold Burrata

How to eat:

Consistency check: should drip slowly from a spoon — not pour like liquid!

❌ Mistake #2: Out-of-Season Tomatoes

Storage: glass jar, room temperature, 3-6 months

Pesto ingredients:

❌ Mistake #3: Over-Seasoning

Method:

Use: small decorative drops on the plate (5-10ml/portion)

❌ Mistake #4: Cutting the Burrata Too Early

Option 1: Individual Plate

Option 2: Sharing Platter

❌ Mistake #5: Too Much Salt

Option 3: Deconstructed Caprese (Starred!)

Timing: serve IMMEDIATELY after plating!

Gourmet Variations

Caprese with Burrata and Prosciutto di Parma

Add:

• Prosciutto di Parma 24 months: 8 thin slices
• Wrap the burrata or arrange alongside
• Sweetness of prosciutto + creaminess of burrata = perfect pairing!

Caprese with Burrata and Melon

Fresh summer version:

• Cantaloupe melon: 300g, cubed
• Alternate tomato and melon
• Sweet melon + creamy burrata + balsamic acidity = flavour explosion!

Caprese with Burrata and Peaches

Fruity variation:

• Ripe yellow peaches: 2-3, cut into wedges
• Replace half the tomatoes with peaches
• Fresh mint instead of basil
• Result: fresh, original, summery!

Deconstructed Caprese Burrata in a Glass

Elegant finger food:

• Clear glass cups
• Layers: diced tomato, pulled burrata, pesto, reduction
• Repeat the layers
• Finish: basil, oil, salt
• Result: a gourmet aperitif!

Wine Pairings

Whites (Recommended)

• 🍷 Fiano di Avellino DOCG — Campanian, structured, floral
• 🍷 Vermentino di Gallura DOCG — Sardinian, saline, fresh
• 🍷 Falanghina Campi Flegrei DOC — Campanian, citrus notes
• 🍷 Lugana DOC — Lombard, delicate, versatile
• 🍷 Greco di Tufo DOCG — Campanian, mineral, elegant

Rosés

• 🍷 Rosato di Puglia — light, fruity, fresh
• 🍷 Bardolino Chiaretto — Venetian, versatile

Sparkling

• 🍷 Prosecco Valdobbiadene DOCG — fresh, light
• 🍷 Franciacorta Rosé — elegant, creamy (ideal with burrata!)

Rosato di Puglia

Gourmet Caprese FAQ

Burrata vs Mozzarella: What's the Difference?

Classic Mozzarella:

• Compact pasta filata
• Uniform texture
• Delicate flavour
• Price: €10-14/kg

Burrata di Andria PDO:

• Pasta filata shell + creamy heart (stracciatella + cream)
• Dual texture (elastic exterior, creamy interior)
• Intense, rich flavour
• Price: €18-28/kg (+80-100%!)

Why burrata for gourmet caprese?

• Spectacular creaminess — the "wow" effect
• High perceived value (justifies €18-25 per dish)
• Dramatic presentation (flowing cream)
• Richer flavour — a true gourmet experience

Why burrata for gourmet caprese?

How to eat:

Can I Use Regular Burrata (non-PDO)?

Yes, but...

Burrata di Andria PDO:

• Origin certification (Andria, Puglia)
• Local milk (Puglian cows)
• Controlled artisanal production
• Guaranteed authentic flavour
• Price: €24-28/kg

Industrial burrata:

• Produced anywhere
• Mixed-origin milk
• Variable quality
• Less creamy
• Price: €14-18/kg

Burrata di Andria PDO:

Cause: winter greenhouse tomatoes — no flavour!

How Much Burrata per Person?

Formula:

Industrial burrata:

For gourmet caprese starter (4 people):

• 2 burratas of 250g = 500g total
• 125g per person
• Presentation: 1 burrata for 2 (sharing) OR half burrata per individual

Formula:

Traditional Balsamic or PGI?

Traditional Balsamic Vinegar of Modena PDO:

• Aged 12-25+ years
• Naturally thick — no reduction needed!
• Complex flavour, perfect sweet-acid balance
• Price: €40-100/100ml (!)
• Use: directly — no reduction required (already thick)

Balsamic Vinegar of Modena PGI:

• Aged 2 months - 3 years
• Liquid — requires reduction
• Good but simpler flavour
• Price: €8-15/500ml
• Use: reduce to thicken

For gourmet caprese:

• Low/medium budget: PGI reduced (€1-2/portion)
• High/starred budget: Traditional PDO (€5-8/portion — but WOW!)

Balsamic Vinegar of Modena PGI:

Can I Prepare Caprese in Advance?

What you CAN prepare ahead:

• ✅ Balsamic reduction: up to 3 months ahead (airtight jar)
• ✅ Basil pesto: up to 24h ahead (fridge, covered with oil)
• ✅ Cut tomatoes: up to 2h ahead (covered, fridge)
• ✅ Toasted pine nuts: up to 1 week (airtight container)

What you CANNOT prepare ahead:

• ❌ Opening the burrata: ONLY at the last moment (max 5 min before!)
• ❌ Salting tomatoes: max 15 min before (they release water!)
• ❌ Full plating: risk of wet plate and dried-out burrata

Restaurant strategy:

• Mise en place: tomatoes cut, seasonings ready
• On order: plate the tomatoes, open burrata, season
• Timing: 3-5 minutes from kitchen to table

LAPA Products for the Perfect Gourmet Caprese

Burrata di Andria PDO — LAPA

• ✅ PDO Certification — Protection Consortium
• ✅ Produced in Andria (Puglia — the origin zone)
• ✅ 100% local milk from Puglian cows
• ✅ Daily artisanal processing by hand
• ✅ Shell: pasta filata 4-5mm thick (consistent!)
• ✅ Heart: stracciatella + fresh cream (extreme creaminess!)
• ✅ Shelf life: 7-10 days from production (extremely fresh!)
• ✅ Flavour: intense, rich, lightly sweet

Available formats:

• 125g single: €3.50 (1 person main course)
• 250g: €6.50 (2 people starter) ✅ RECOMMENDED
• 500g: €12 (4 people starter or 2 main courses)
• 1kg: €22 (restaurants, events)

Why Choose LAPA Burrata Andria PDO?

• PDO certified (guaranteed origin and quality)
• Daily production — maximum freshness!
• Abundant cream (shell/cream ratio 40/60!)
• Refrigerated delivery in 24-48h — quality preserved
• Transparent shelf life — you always know how fresh it is

Storage:

• Fridge 2-4°C
• Keep in its own liquid
• Consume within 3-4 days of opening
• Remove from fridge 30-60 min before service

Premium Puglian Extra Virgin Olive Oil — LAPA

• ✅ Coratina cultivar (Puglia — intense!)
• Storage:
• ✅ Acidity <0.3% (extra quality!)
• ✅ Intensely fruity (green, artichoke, almond)
• ✅ October harvest — fresh oil every year!
• ✅ Light filtration to preserve organoleptic properties

Formats:

• 250ml: €12 (tasting)
• 500ml: €22 ✅ RECOMMENDED
• 1L: €40
• 3L: €110 (restaurants)

Why use premium oil for caprese?

• It carries the flavour — it is the main seasoning!
• Intense aroma enhances both basil and burrata
• Dense texture that "embraces" every ingredient
• Premium price justified — your guests will notice the difference!

Why premium oil for caprese?

Balsamic Vinegar of Modena PGI — LAPA

• ✅ PGI Certification
• ✅ 3 years ageing (vs 2-month minimum)
• ✅ 60% cooked grape must (vs 20% PGI minimum)
• ✅ 40% wine vinegar
• ✅ Natural density — less cooking needed for reduction!
• ✅ Balanced flavour — perfect sweet-acid

Formats:

• 250ml: €8.50
• 500ml: €15 ✅ RECOMMENDED
• 1L: €28

60% cooked grape must

Cause: salting tomatoes + burrata + seasonings combined

Gourmet Caprese Kit — LAPA

Complete Kit (4 people):

• Burrata di Andria PDO 2x250g (500g)
• Premium Puglian Extra Virgin Olive Oil 100ml
• Balsamic Vinegar PGI Reduction 50ml (ready to use!)
• Fresh basil 1 bunch
• Maldon salt 10g
• Detailed recipe + plating guidelines

Cost-per-portion reduction:

Add:

Fresh summer version:

Conclusion: Caprese is Sublime Simplicity

Fruity variation:

3 final secrets:

• LAPA Burrata Andria PDO: extreme creaminess, PDO certified, opened at the moment of service
• Seasonal heirloom tomatoes: colourful varieties, summer only, room temperature
• Delicate seasonings: premium oil, balsamic reduction, Maldon salt as a finish

food:

Questions or want to explore our catalogue of over 2,000 products? Call us: +41 76 361 70 21. Enjoy your Caprese!

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Enjoy your Caprese!