Burrata is a creamy fresh cheese that is a specialty of the Puglia region. It is especially prevalent in the Murgia area of northern Puglia, where the cheese graces almost every table as an antipasto or even as a main course during a light meal. It's a close relative to fresh mozzarella but it's a two-layer cheese - a skin of mozzarella is filled with a creamy mixture that is part dairy-cream left from the whey and bits of mozzarella. The name burrata means "buttered" and there's no denying it is buttery-creamy stuff!
Burrata is a relatively newcomer on the cheese scene, especially in Italy where traditional products are still made as they have been for hundreds of years. This one, however, came about as a stroke of genius, twice over! The first was stracciatella, those shards inside, that was a way to use up bits of mozzarella and cream after the primary production of mozzarella was done. The second was putting that stracciatella inside a thin skin of mozzarella-like cheese, that came about because of a snow storm. A dairy maker near Andria Puglia didn't want his stracciatella and cream to spoil but because of snow couldn't transport it on his usual run. So he tucked it inside the mozzarella ball layer to preserve it longer. The result is a super-creamy treat with an interior that has a texture similar to ricotta; the cream oozes out when the outer skin is cut into, perfect for soaking up with the crusty bread that the Murgia of Puglia is famous for!
Burrata is often served with ripe tomatoes and a drizzle of olive oil, or accompanying a salad.
The villages scattered all around the Cilento coast maintain a very ancient fishing technique, but non so closely tied to it than the pretty town of Pisciotta.
If you have searched the web looking for activities to do while vacationing on the Amalfi Coast, there is no doubt that you have already read about Mamma Agata and her incredible cooking school in Ravello.
Once you have peeled your eyes away from the stupendous scenery of the Amalfi Coast, one of the first things you’re bound to notice is the large lemons hanging from the trees.
The hills that surround the city of Salerno and stretch from the Amalfi Coast to the Cilento National Park give an extra-virgin olive oil with an intense colour and a unique fruity taste.
Agerola is known as "Città del Pane" - city of bread – nationwide popular brand that recognizes some Italian towns where this product assumes a special value due to the peculiar characteristics.
At Summer in Italy we do care about our guests, and this is why, in order to help you making your food shopping in Italy just perfect, we would like to share a few tips about high-quality local products.
Its unique and special characteristics, very much appreciated even abroad, gives the name to "Fico Bianco del Cilento": once dried, the sweet peel gets light yellow coloured rather than chestnut brown if oven-cooked.
Amalfi Coast
Sorrento Coast
Tuscany
Cilento National Park
Lake Como
Rome and Latium
Umbria
Capri and Ischia
Venice
Puglia (Apulia)
Liguria
Sicily
Lake Maggiore
Lombardy
Sardinia
Lake Garda
Abruzzo and Marche
Calabria
