Burrata
burrata di Andria · burrata pugliese · stracciatella kaas
Burrata: what every chef needs to know
Ask a seasoned cook about Burrata and you will hear about a fresh Italian cheese originating from the Puglia region first made in the 1930s in Andria. The outer shell is made from pulled mozzarella (pasta filata), filled with stracciatella: a mixture of torn mozzarella strips soaked in fresh cream. When cut, the creamy filling spills out, making burrata one of the most striking presentations in modern Italian cuisine. The name derives from the Italian word "burro" (butter), referring to the butter-rich texture of the filling. Burrata has a high fat content (approximately 20 g per 100 g) thanks to the fresh cream. Shelf life is extremely short: maximum 48 hours from production at 0–4°C (32–39°F). Always serve at room temperature to allow the creamy core to express itself fully. In commercial kitchens, burrata is used on warm dishes, pizza, bruschetta and as a spectacular centrepiece in cold starters and main courses.
Burrata: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Burrata: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Burrata: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Remove burrata from the refrigerator at least 30 minutes before serving. Cold burrata loses its creamy character: the filling becomes firm and the flavour flat.
Always place burrata on the warm pizza AFTER baking. Baking it directly destroys the stracciatella filling completely.
Cut the burrata only at the table in front of the guest. The flowing cream is the spectacle. Use a sharp knife with minimal pressure.
Burrata: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Burrata: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round, but summer (June–September) is peak season: ripe tomatoes provide the classic and most delicious accompaniment.
Burrata: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Burrata: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
A regional white wine from Campania with blossom and citrus notes: the classic southern Italian pairing with fresh buffalo milk cheese and creamy burrata.
Fresh acidity and white grapefruit cut through the rich cream of the burrata filling and provide balance on the plate.
Italian traditional-method Brut with fine bubbles and autolytic depth: the carbonation acidity cuts through the fat richness of the cream without disturbing the delicate milk flavour.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Burrata
What is the difference between burrata and mozzarella?
Mozzarella is a firm, elastic cheese made from stretched curd. Burrata has the same mozzarella shell but is filled with stracciatella: torn mozzarella strips mixed with fresh cream. Burrata is therefore much creamier, softer and richer in flavour, with a higher caloric density.
How long can burrata be kept?
Maximum 48 hours from production at 0–4°C (32–39°F). Always check the production date on the packaging when ordering. Burrata that is more than 48 hours old must not be served, even if smell and appearance still seem normal.
Can burrata be heated?
Heating completely destroys the creamy stracciatella filling. Always use burrata in cold preparations, or place it on a warm dish after cooking. On pizza or grilled vegetables, burrata is added after baking — never baked with the dish.
At what temperature should you store Burrata?
Store Burrata at 0 to 4 degrees Celsius, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Burrata professionally?
The primary professional technique for Burrata is Serve at cream temperature at 18-20 graden Celsius for 30 min from refrigerator. Always verify core temperature with a calibrated probe thermometer.
Does Burrata contain allergens?
Burrata contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
