Stracciatella di Burrata: Apulian Excellence for Premium Dining in Switzerland
Stracciatella di burrata represents one of the most precious treasures of Apulian cheesemaking tradition, a product that in recent years has conquered the kitchens of Europe's most refined restaurants. Unlike burrata, which features an outer shell of mozzarella and a creamy heart, stracciatella is precisely that silky, enveloping filling, composed of hand-torn mozzarella filaments immersed in fresh cream. This dairy delicacy has earned a place of honor on premium dining menus thanks to its versatility, velvety texture, and delicate yet distinctive flavor. For Swiss restaurateurs and chefs seeking authentic, superior-quality Italian ingredients, LAPA in Embrach stands out as the ideal partner, offering genuine Apulian stracciatella alongside over 3,000 carefully selected Italian products, guaranteeing freshness and traceability from producer to professional kitchen.
History and Origin of Stracciatella di Burrata
The history of stracciatella di burrata has its roots in the countryside of Andria, in the heart of Apulia, during the 1920s. It was Lorenzo Bianchino, master cheesemaker at the Bianchini dairy farm, who first created this extraordinary fresh cheese, seeking an ingenious way to utilize the mozzarella scraps that remained from daily production. In an era when nothing should be wasted, Bianchino had the brilliant insight to tear these fragments of still-fresh pasta filata, mix them with local milk cream, and enclose them in a pouch formed by a thin sheet of mozzarella. Thus burrata was born, whose name derives precisely from the buttery consistency of its creamy interior.
Initially, stracciatella was simply the filling of burrata, a functional yet extraordinary element from a gustatory standpoint. Only in recent decades have producers begun to market stracciatella as an autonomous product, responding to increasingly insistent requests from chefs who desired that creamy texture without burrata's outer shell. This evolution has allowed stracciatella to conquer its own gastronomic identity, becoming a starring ingredient in countless haute cuisine preparations.
The region of origin, the area of Andria and the Murgia barese, obtained in 2016 the PGI (Protected Geographical Indication) recognition for Burrata di Andria, a certification that also protects stracciatella produced according to traditional specifications. This European recognition guarantees that the product is made exclusively with fresh milk from Apulian farms, following artisanal processing techniques handed down through generations. PGI stracciatella must meet precise parameters of composition, texture, and flavor, representing the highest quality level available on the market for discerning restaurateurs who accept no compromises on raw materials.
Technical Characteristics and Production
Authentic stracciatella di burrata consists of only three fundamental ingredients: whole fresh milk, fresh cream, and rennet. Its production begins with the preparation of pasta filata according to traditional Apulian technique, a process that requires experience, sensitivity, and perfect timing. The milk is heated to controlled temperatures between 33 and 38 degrees Celsius, combined with natural rennet, and left to coagulate until forming the curd. This is then broken into small pieces and left to acidify naturally, a fundamental process for developing the right elasticity and characteristic slightly acidulous flavor.
The crucial moment is the stretching: the matured curd is immersed in hot water at approximately 80-90 degrees Celsius and worked manually or with the aid of wooden forks until obtaining a smooth, glossy, and extremely elastic paste. At this point, instead of forming spheres or braids as with traditional mozzarella, the master cheesemakers tear the still-hot paste into irregular filaments of varying sizes, creating those characteristic "rags" that give the product its name. These fragments are immediately immersed in fresh cream, generally with a fat content between 25% and 35%, which envelops each filament conferring the creamy, silky texture so appreciated by chefs.
The difference between artisanal and industrial production is substantial. In traditional artisanal processing, every phase is executed manually, from breaking the curd to stretching, from tearing the filaments to dosing the cream. The expert cheesemaker constantly evaluates the consistency of the paste, water temperature, the right moment for stretching—elements impossible to completely standardize. Industrial production, while respecting the basic principles of the technique, uses machinery that automates many steps, guaranteeing greater uniformity but often sacrificing that complexity of texture and flavor that characterizes excellent artisanal products.
The ideal texture of stracciatella should present visibly distinguishable but not too thick filaments, immersed in a cream that is neither too liquid nor excessively dense. On the palate it should offer a creamy yet fresh sensation, with the mozzarella filaments retaining a slight resistance to chewing. The flavor should be sweet and milky, with delicate notes of fresh cream and a slightly acidulous finish typical of pasta filata.
One of the major challenges for restaurateurs is managing the limited shelf life. Quality artisanal stracciatella has a maximum duration of 12 days from production if kept sealed under optimal conditions, but expresses its maximum potential within the first 48-72 hours. This rapid perishability is due to the high content of free water and absence of preservatives, characteristics that make it an extremely fresh product but require impeccable logistics management and careful, planned stock rotation.
Difference Between Stracciatella and Burrata
Understanding the difference between stracciatella and burrata is fundamental for correctly using these two products in professional kitchens. Burrata is a fresh pasta filata cheese composed of two distinct elements: an outer shell formed by a sheet of mozzarella several millimeters thick, and a creamy inner filling consisting precisely of stracciatella. When you cut a burrata, the soft heart flows out creating a scenic effect much appreciated in tableside service. Stracciatella, instead, is exclusively that creamy filling, sold without the outer shell, generally presented in sealed trays or containers.
From a compositional standpoint, burrata offers an interesting contrast between the more compact and slightly elastic consistency of the outer shell and the silky creaminess of the interior. Stracciatella, not having this shell, presents a uniformly creamy texture from beginning to end. This makes it more versatile for certain culinary applications where you need to incorporate the cheese into a preparation rather than present it as an autonomous element.
Gastronomic applications reflect these structural differences. Burrata lends itself magnificently to presentations that valorize its spherical form and the dramatic effect of cutting at the moment of service: classic is burrata served whole or cut in half on a bed of tomatoes, arugula, or other vegetables, where it becomes the absolute protagonist of the dish. Stracciatella, instead, excels when it must be distributed, spread, or incorporated: it's perfect for dressing hot pasta where it partially melts creating a velvety cream, for enriching risottos in the final minutes of cooking, for being placed on freshly baked pizzas, or for being spread on bruschetta and crostini.
Plating also reflects these diversities. Burrata requires a central space on the plate, should be presented as intact as possible at least until the moment of cutting, and benefits from garnishes that surround it without covering it. Stracciatella can be arranged in elegant quenelles using two spoons, spread in thin layers, deposited in small strategic portions on the plate, or used as a creamy base on which to place other ingredients. Its more informal and rustic nature permits more creative and contemporary compositions.
From an economic standpoint, stracciatella tends to have a slightly lower price per kilogram compared to burrata of equal quality, since it doesn't require the additional processing of the outer shell. For restaurateurs this can translate into an advantage in terms of food cost, especially when the product is used as an ingredient rather than as a main course. However, both products are positioned in the premium segment of fresh cheeses, with artisanal Apulian quality representing the absolute excellence of the segment.
Applications in Premium Dining
Stracciatella di burrata has established itself as a versatile and precious ingredient in the kitchens of starred restaurants and the most innovative chefs, thanks to its capacity to elevate both traditional and contemporary preparations. Its creamy texture and delicate yet distinctive flavor make it perfect for balancing more assertive ingredients, adding richness without heaviness, and creating interesting contrasts of temperature and consistency.
In appetizers, stracciatella shines in combination with seasonal vegetables. During summer months, the classic pairing with heritage tomatoes of different varieties, dressed simply with high-quality extra virgin olive oil, fresh basil, and a sprinkle of Maldon salt, remains an evergreen that the most discerning clients continue to appreciate. Contemporary chefs, however, also experiment with bolder pairings: stracciatella with roasted beets and toasted hazelnuts, with grilled peaches and prosciutto crudo, with fresh figs and aged balsamic reduction, or with fermented vegetables for a contrast between creaminess and vibrant acidity.
In the world of pasta, stracciatella has revolutionized the approach to creamy preparations. Unlike sauces based on traditional cream that can be heavy, stracciatella added at the end of cooking to very hot pasta creates a light and airy cream, maintaining a milky freshness that perfectly balances ingredients like crispy guanciale, sautéed zucchini, or porcini mushrooms. Particularly appreciated are short pastas like paccheri or mezzi rigatoni, which capture the cream in their interstices, and long pastas like fresh egg tagliatelle, where the stracciatella distributes uniformly enveloping every strand.
In the gourmet pizza sector, stracciatella has found one of its most popular applications. Added to the pizza after cooking, it maintains its freshness and creaminess without dehydrating or separating as would happen in the oven. The most successful combinations include white pizza with stracciatella, artisanal mortadella, and crushed Bronte pistachio; pizza with cherry tomatoes confit, stracciatella, and fresh basil; or autumn versions with roasted squash, stracciatella, and fried sage. The key is always adding the stracciatella as the last element, distributing it in generous portions that the customer can spread as desired.
Regarding plating techniques, professional chefs have developed several approaches. The quenelle technique remains the most elegant: using two hot spoons briefly dipped in boiling water, you shape the stracciatella into elongated oval forms that maintain their shape on the plate. Alternatively, you can create a "lake" of stracciatella gently spread with the back of a spoon, on which to place other ingredients. Some contemporary chefs prefer irregular and natural deposits, which recall the artisanal nature of the product.
The most successful pairings include tomato in all its forms (fresh, confit, in quality passata), aged prosciutto crudo which offers sapidity and texture contrast, black or white truffle which finds in the creaminess of stracciatella the perfect vehicle for diffusing throughout the dish, and citrus that with their brilliant acidity balance the richness of the cheese. Even less obvious pairings like acacia honey, fruit preserves, or bitter vegetables like chicory and puntarelle work excellently.
Serving temperature is crucial for best expressing the organoleptic qualities of stracciatella. The product should be removed from refrigeration at least 30 minutes before service, reaching a room temperature of approximately 18-20 degrees Celsius. At this temperature the cream doesn't appear congealed, the mozzarella filaments express their optimal elasticity, and the flavor manifests in all its complexity. Stracciatella that's too cold is less creamy and has flattened flavors, while excessively warm stracciatella can separate the fat component from the aqueous one.
Professional Management and Storage
Proper storage of stracciatella is fundamental for maintaining its qualitative characteristics and guaranteeing food safety in professional environments. The product must be maintained constantly at temperatures between 0 and 4 degrees Celsius, in the coldest zone of the refrigerator dedicated to dairy products. It's essential to avoid thermal fluctuations that would accelerate deterioration and favor microbial proliferation. Sealed packages should be stored in their original box to protect them from cross-contamination and foreign odors, particularly problematic for a product with such delicate flavor.
Order planning requires particular attention given the limited shelf life. For optimal management, restaurants should order stracciatella bi-weekly or weekly, in quantities calculated on anticipated consumption. A product with 10-12 days remaining from production may seem to have an adequate margin, but considering that it expresses maximum potential within 48-72 hours of opening, rotation must be rapid and methodical. The FIFO (First In, First Out) system is mandatory, with daily checks of expiration dates.
The moment of removal from refrigeration before service is critical for final quality. As already mentioned, 30 minutes before use represents ideal timing for standard portions. For larger quantities or in particularly cold environments, it might be necessary to extend this period to 40-45 minutes. It's advisable to remove from the refrigerator only the quantity actually necessary for anticipated service, keeping the rest cold. Stracciatella brought to room temperature and then refrigerated again undergoes accelerated qualitative degradation.
Quality indicators to verify before use include appearance, odor, and texture. Optimal stracciatella presents milk-white filaments immersed in ivory-white cream, without excessive whey separation or presence of watery liquid on the surface. The odor should be fresh, delicately milky and slightly acidulous, never pungent acid, ammoniacal, or with rancid notes. The texture should be creamy and homogeneous, with filaments that maintain a certain consistency without being rubbery. Any deviation from these standards should lead to elimination of the product.
Among the most common plating errors to avoid are using stracciatella that's too cold which doesn't release flavor, application on excessively hot surfaces that make it melt losing its characteristic texture, excessive portions that weigh down the dish, or conversely portions too scant that don't allow appreciating the product. Another frequent error is mixing the stracciatella too vigorously, breaking the filaments and transforming it into an anonymous cream that loses its rustic character. Delicacy in handling is always the winning strategy.
Gourmet Recipes with Stracciatella
The culinary applications of stracciatella in premium dining are practically infinite, but some preparations have established themselves as contemporary classics that every chef should master. Stracciatella with legumes represents a regional pairing that unites the richness of Apulian cheese with legumes typical of southern Italian cuisine. Chickpeas, lentils, or cannellini beans are prepared cooked over low heat with Mediterranean aromatics, rosemary, bay leaf, and garlic, dressed with quality extra virgin olive oil. The legumes are served warm, creating a bed on which to place generous spoonfuls of room-temperature stracciatella, completing with crispy croutons, a grinding of black pepper, and a thread of raw oil. The contrast between temperature, textures, and flavors makes this dish memorable.
Winter citrus salad with stracciatella is a refined appetizer perfect for cold months. Sicilian blood oranges, pink grapefruit, and mandarins are used, peeled to the quick and cut into slices or supremes. These are arranged on a plate with fennel sliced paper-thin on a mandoline, Gaeta black olives, and portions of stracciatella distributed harmoniously. The dressing includes delicate extra virgin olive oil, a pinch of fine salt, and optionally a few fresh mint leaves. The brilliant acidity of citrus, the anise freshness of fennel, and the creaminess of stracciatella create an extraordinary gustatory balance.
Pasta with stracciatella and fried sage has become a classic of new Italian cuisine. Fresh egg tagliatelle or pappardelle are prepared, cooked al dente and drained reserving some cooking water. In a pan, fresh sage is fried in clarified butter until crispy, then the pasta is added, tossed with the cooking water, and off heat abundant stracciatella is incorporated mixing delicately. The dish is completed with a grating of lemon, freshly ground black pepper, and the crispy sage leaves as final garnish. The simplicity of ingredients enhances the quality of the stracciatella.
White pizza with stracciatella and mortadella is now a must in gourmet pizzerias. A pizza base is prepared with long-fermentation dough, dressed before cooking only with extra virgin olive oil and salt. After cooking in a wood-fired oven, on the still-hot surface generous portions of stracciatella are distributed which partially melt, paper-thin slices of superior-quality artisanal mortadella, and completed with toasted Bronte pistachio crumbs and a grinding of pepper. The alternation of temperatures and textures makes every bite a complete sensory experience.
Gourmet bruschetta with stracciatella offers infinite variations. The base is always natural-leavening artisanal bread, cut in thick slices, grilled, and lightly rubbed with garlic. On this base you can spread the stracciatella and complete with cherry tomatoes confit, basil, and colatura di alici; or with sautéed porcini mushrooms and fresh thyme; or again with roasted squash, chestnuts, and balsamic vinegar reduction. The key is always the contrast between the crispy warmth of the bread and the creamy freshness of the stracciatella.
Premium Positioning and Profit Margins
Stracciatella di burrata is positioned in the premium segment of fresh cheeses, with retail prices oscillating around $51.84 per kilogram for superior-quality artisanal products with PGI certification. In the horeca channel, wholesale prices for restaurateurs typically vary between $25.92 and $36.72 per kilogram, depending on order volume, delivery frequency, and specific product quality. The most prestigious producers in the Andria area can reach even higher quotations, justified by completely manual processing and milk from selected farms.
For restaurateurs, profit margins on stracciatella can be excellent if the product is managed correctly. A standard portion for an appetizer ranges between 50 and 75 grams, with a raw material cost ranging from $1.30 to $2.75 depending on purchase price. Considering that an appetizer with stracciatella can be priced on the menu between $15.12 and $23.76 in mid-to-high-end restaurants, and even beyond in fine dining, the gross margin on the main raw material can easily exceed 80%, an excellent percentage in the restaurant sector.
In pasta preparations, where the portion of stracciatella is reduced to 40-60 grams per plate, the ingredient cost decreases further while the selling price of a gourmet first course can easily reach $19.44-$28.08. The important thing is to valorize the product on the menu, clearly communicating to the customer the Apulian origin, artisanal quality, and possibly the PGI certification when available. Premium segment customers are willing to pay a significant premium for authentic and traceable ingredients.
Menu pricing strategies should take into account not only the direct cost of stracciatella, but also its capacity to elevate the quality perception of the entire restaurant. A menu that includes Apulian PGI stracciatella immediately communicates attention to raw materials, knowledge of Italian gastronomy, and search for excellence. This permits a higher overall positioning that reflects positively on all menu items. Stracciatella thus becomes not only a profitable ingredient in itself, but a strategic element of the restaurant's brand positioning.
LAPA Stracciatella: Apulian Excellence for Swiss Restaurants
LAPA, a company based in Embrach in the Canton of Zurich, represents an ideal partner for Swiss restaurateurs and chefs seeking authentic, superior-quality stracciatella di burrata. With a catalog exceeding 3,000 carefully selected Italian products, LAPA has built its reputation on the ability to import and distribute Italian gastronomic excellence while maintaining the highest standards of freshness and traceability. The stracciatella in their assortment comes directly from the best Apulian dairies, guaranteeing that genuineness and distinctive flavor that only products from their region of origin can offer.
Cold chain management is crucial for a delicate product like stracciatella, and LAPA has implemented logistics protocols that ensure the maintenance of optimal temperatures at every stage of transport, from departure from Apulia to delivery in Swiss professional kitchens. This translates into a product that arrives at the restaurateur with the maximum remaining shelf life days and in ideal quality conditions. Delivery frequency can be customized based on the specific needs of each restaurant, allowing weekly or bi-weekly orders that guarantee maximum freshness.
Particular attention is dedicated to selecting producers who respect the PGI specification for Burrata di Andria for stracciatella, a certification that guarantees not only geographical origin but also respect for the strictest quality parameters in terms of raw materials, production methodologies, and final organoleptic characteristics. For Swiss restaurateurs who wish to communicate to their customers the authenticity and quality of the cheeses used, being able to count on PGI-certified stracciatella represents a significant competitive advantage.
LAPA also offers consulting support to restaurateurs, helping them select the most suitable products for their culinary concept, suggesting pairings, and providing detailed information on origin, characteristics, and optimal methods of use and storage. This partnership goes beyond simple supply, becoming a collaboration aimed at the restaurant's success and final customer satisfaction. For Swiss chefs and restaurateurs who accept no compromises on the quality of Italian raw materials, LAPA represents the reference point for excellence in the landscape of specialized distribution.
Frequently Asked Questions (FAQ)
What is the difference between stracciatella and burrata? Stracciatella is the creamy inner filling of burrata, composed of hand-torn mozzarella filaments immersed in fresh cream. Burrata, instead, is a complete cheese formed by an outer shell of pasta filata mozzarella that encloses precisely the stracciatella inside. In essence, stracciatella is a component of burrata sold as an autonomous product, without the outer shell. This makes it more versatile for being spread, distributed on pizzas and bruschetta, or incorporated in pastas and risottos, while burrata lends itself better to presentations where it's served whole or cut in half as the starring element of the dish.
How long does stracciatella last? Artisanal stracciatella di burrata has a shelf life of approximately 12 days from production if kept in the original sealed package and stored constantly at temperatures between 0 and 4 degrees Celsius. Once the package is opened, the product should be consumed within 2-4 days maximum, although it expresses its best organoleptic characteristics in the first 24-48 hours after opening. It's fundamental to store opened stracciatella in an airtight container to avoid absorption of foreign odors and oxidation. In professional environments, rapid stock rotation and frequent purchase of small fresh quantities always represents the optimal strategy.
At what temperature should stracciatella be served? Stracciatella best expresses its organoleptic qualities when served at room temperature or slightly cool, ideally between 18 and 20 degrees Celsius. To reach this optimal temperature, the product should be removed from the refrigerator approximately 30 minutes before service. Stracciatella that's too cold presents a less creamy texture, with the cream appearing more congealed, and flavors that are flattened and less perceptible. Conversely, if excessively warm it could separate the fat component from the aqueous one, losing its characteristic velvety consistency. The timing of removal from the fridge can vary slightly based on the ambient temperature of the kitchen and the quantity of product.
How much stracciatella is needed per portion? The quantities of stracciatella per portion vary based on the type of preparation. For an appetizer where stracciatella is the star, accompanied by tomatoes, vegetables, or cured meats, generally 50-75 grams per person is calculated. For first courses like pastas or risottos where stracciatella is incorporated as a creamy dressing, 40-60 grams per portion is sufficient. On gourmet pizzas, 40-50 grams distributed after cooking represents the ideal quantity. For bruschetta or aperitif crostini, 25-30 grams per piece is adequate. These quantities allow full appreciation of the product without weighing down the dish, maintaining optimal gustatory balance and sustainable food cost.
How much does stracciatella cost for restaurants? Wholesale prices of stracciatella di burrata for the horeca channel typically vary between $25.92 and $36.72 per kilogram for artisanal Apulian quality products. Variables that influence price include PGI certification, type of processing (completely manual or partially mechanized), order volume and frequency, and level of service offered by the distributor. The most prestigious producers in the Andria area, with completely artisanal processing and milk from selected farms, can reach even higher quotations. For premium restaurants that focus on absolute raw material quality, the investment in premium stracciatella pays off amply through high margins and customer satisfaction.