Stracciatella di Bufala
stracciatella di bufala · buffalo stracciatella · stracciatella de bufflonne
Stracciatella di Bufala: what every chef needs to know
Hard to imagine a kitchen without Stracciatella di Bufala — the inner filling of burrata made from shredded mozzarella di bufala mixed with fresh cream. The name comes from "stracciare" (Italian: to tear/shred). The product has a PDO link through the bufala milk stream and is produced primarily in the DOP regions of Caserta (Campania) and Taranto (Apulia). Stracciatella is extremely perishable: maximum shelf life at 0–4°C (32–39°F) is 24–48 hours from production. The high water activity (aw greater than 0.96) and high fat content make it an optimal growth medium for Listeria monocytogenes if stored incorrectly. Buffalo milk has a higher fat content (7–8% versus 3.5% in cow's milk) and a richer, fuller flavour.
Stracciatella di Bufala: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (schatting) — 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: USDA FoodData Central (schatting).
Stracciatella di Bufala: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Stracciatella di Bufala: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Haal stracciatella 10 minutes for serve from the koeling; never completely at cream temperature let come because or the short shelf life.
add stracciatella to ná the fry of the pizza; verhitting provides a gummige, onaangename texture.
spoon stracciatella over fresh tomato sauce, sprenkel extra vergine olive oil and basili cum erover.
Combineer stracciatella with prosciutto di Parma, fresh basil and a druppel balsamic-reduction for a quickly antipasto.
Stracciatella di Bufala: 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.
Stracciatella di Bufala: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round but produced in limited quantities; highest quality in spring and autumn when buffalo milk production is at its peak.
Stracciatella di Bufala: 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.
Stracciatella di Bufala: 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.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Stracciatella di Bufala
How long does stracciatella di bufala keep?
Maximum 24–48 hours from the production date at 0–4°C (32–39°F). Always ask your supplier for the production date and use it as quickly as possible.
Can stracciatella be heated?
Not recommended: heating produces a gummy, unpleasant texture. Always add stracciatella after a dish has been cooked, never in the oven or on the hob.
What is the difference between stracciatella and burrata?
Stracciatella is the creamy inner filling of burrata. Burrata is the complete cheese: a mozzarella pouch (outer shell) filled with stracciatella. Stracciatella can also be sold on its own.
At what temperature should you store Stracciatella di Bufala?
Store Stracciatella di Bufala at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Stracciatella di Bufala professionally?
The primary professional technique for Stracciatella di Bufala is directly cold serve at 14-16°C for 10 min. Always verify core temperature with a calibrated probe thermometer.
Does Stracciatella di Bufala contain allergens?
Stracciatella di Bufala 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
