Burrata is made with an external bag of thin stringy paste similar to that of ‘fiordilatte’ and is filled with cream mixed with milk enzymes and small off cuts (called ‘lucini’) of mozzarella. When the season permits, they are further enveloped in the large, fleshy leaves of a plant called ‘vizzo’ whose pungent aroma penetrates the cheese.
Available in various sizes, including the new version 125 g, 250 g, 1 kg.
