Burrata of Andria with frisella and olives paté by Boutique del Formaggio e Salume (Scandiano, RE). The perfect aperitivo with Garganega Brut.
Burrata is a typical product of Apulia in the south of Italy. It is produced from cow’s milk, rennet, and cream. Burrata was probably first made around 1920, but may have origins dating back to about 1900 with the Bianchini farm in the city of Andria. In the 1950s, it became more widely available after some local cheese factories began producing it and it can be a useful way of using up the ritagli (“scraps” or “rags”) of mozzarella. Established as an artisanal cheese, burrata maintained its premium-product status even after it began to be made commercially in factories throughout Apulia. Burrata is also produced in the United States, particularly in artisanal cheese shops in cities on the East Coast with historically large populations of Italian Americans.
Frisella is a tarallo (toroidal Italian snack foods: a cracker similar in texture to a breadstick) cooked in the oven, cut in half horizontally and cook done again in the oven. It has a porous and compact surface. It is important to distinguish between frisella and bread: frisella is not a bread, as it is baked twice. To taste it wet it in cold water and season with fresh tomato, oregano, salt and a little olive oil extra virgin olive oil.