Burratina – 125g

A miniature burrata with a heart of soft stracciatella cream — Italy’s most indulgent fresh cheese, in its most elegant form.

Burratina is the smaller, individual-portion version of burrata, the now-iconic fresh cheese that originated in the masserie — the farmsteads — of Puglia in the early twentieth century. Where a full burrata is designed to be shared, a burratina is entirely yours: a neat, palm-sized pouch of hand-stretched mozzarella, tied at the top and filled with stracciatella — torn shreds of mozzarella soaked in fresh double cream. When you break through the outer shell, the filling spills out in a slow, luxurious cascade.

The outer shell is made using the same pasta filata technique as mozzarella — warm curd stretched by hand until smooth and elastic, then shaped around the creamy filling and sealed. The contrast between the two textures is what makes burratina so extraordinary: the skin is delicate but has a gentle chew, while the interior is barely set, almost liquid, intensely rich and dairy-fresh. The flavour is pure and clean — sweet cream, fresh milk, and the faintest tang — with a finish that lingers long after the last bite.

This is a cheese that demands to be eaten fresh, ideally within hours of being made.

Tasting Notes

Aroma: Fresh cream, clean dairy, delicate and milky Flavour: Sweet, rich, creamy with a gentle tang Texture: Firm outer shell, molten creamy interior Finish: Long, buttery, luxuriously smooth

How to Use It

Place the burratina whole on the plate and bring it to room temperature for at least fifteen minutes before serving — cold dulls the flavour and firms the cream filling. Break it open at the table so the stracciatella spills naturally and becomes the dressing for everything around it.

The classic pairing is simple: ripe heritage tomatoes, a scattering of fresh basil, flaky sea salt, and the finest extra virgin olive oil you own. The cream inside does the rest. It is equally magnificent on toasted sourdough with a spoonful of good pesto, or alongside roasted cherry tomatoes still warm from the oven.

For something more adventurous, serve with sliced peaches or figs, a drizzle of aged balsamic, and a few shards of toasted walnut. The richness of the cream filling matches brilliantly with anything sweet-acidic. On an antipasto board, place it at the centre and build everything else around it — Prosciutto Toscano, grilled vegetables, marinated artichokes, and good bread.

Avoid cooking with it wherever possible. The filling loses everything under heat. If you must add it to a warm dish, add it last, off the heat, and serve immediately.

Pair with a chilled Fiano di Avellino, a crisp Pinot Grigio, or a glass of lightly sparkling Franciacorta.

Product Details

Country of origin: Italy (Puglia)

Milk type: Pasteurised cow’s milk and fresh cream

Production method: Pasta filata outer shell, hand-filled with stracciatella

Rind: None — soft, thin natural skin

Texture: Smooth outer shell with a liquid cream and curd filling

Serving suggestion: Serve whole at room temperature, broken open at the table

Suitable for: Suitable for vegetarians. Not suitable for vegans.

Storage: Keep refrigerated in its liquid.

Consume by the date shown. Best eaten on day of purchase once opened.