These fresh cheeses look alike, but they are not used the same way. They share one technique, pasta filata: the curd is dipped in hot water, then stretched and shaped. What sets them apart is what happens next, and the milk they start from.
Stracciatella
Shreds of pasta filata, pulled apart by hand and mixed with cream. The name comes from the Italian stracciare, "to tear". It is from Apulia. It has no shape of its own: it is sold in tubs and served with a spoon.
Spoon it over pasta just before serving, onto a pizza fresh from the oven, or alongside tomatoes, anchovies or grilled vegetables. It does not take heat well, so always add it at the end.
Burrata and burratina
Burrata is a pouch of pasta filata, closed at the top and filled with stracciatella. It also comes from Apulia and is usually made from cow's milk. Cut it open and the creamy centre spills out. A burratina is the same thing, smaller: one portion for one person.
In a restaurant, burratina is handy: one piece per plate, no cutting. Serve it whole with olive oil, salt, pepper and bread, and open it at the last moment. On a pizza, add it after baking.
Our special burratine are flavoured and sold in tubs. On an antipasti platter, all you need to do is open the tub.
Special burratine in tubs.
Mozzarella di bufala
It is made from buffalo milk. Mozzarella di bufala campana DOP is made from buffalo milk only, mainly in Campania. It tastes stronger than cow's milk mozzarella, slightly tangy, and lets out a little whey when you cut it.
- Zezzona di bufala is a large, round buffalo mozzarella with a small nipple on top. A big piece to share at the table.
- Smoked mozzarella di bufala has a thin, straw-coloured rind. It keeps longer than fresh mozzarella and works well in baked dishes.
Zezzona, a big piece to share.
Ricotta di bufala is not a pasta filata cheese. It is made by heating the whey a second time: ricotta means "cooked again". Mild and creamy, it goes into fillings and desserts, or is eaten as it is.
Side by side
| What it is | Texture | Best for | |
|---|---|---|---|
| Stracciatella | Shreds of pasta filata and cream | Runny, eaten with a spoon | Pasta, pizza fresh from the oven, toast |
| Burrata, burratina | Pouch of pasta filata filled with stracciatella | Firm outside, creamy inside | Starters, served whole; pizza after baking |
| Mozzarella di bufala | Pasta filata made from buffalo milk | Soft, full of whey | Caprese salad, starters; pizza, well drained |
Storing and serving
- In their liquid: keep burrata and mozzarella in the fridge, in the liquid they come in. It keeps them soft. Only drain them when you serve.
- Quickly: these are fresh cheeses, at their best in the first few days. Go by the date on the pack, and once opened, finish them the same day. Stracciatella is the most delicate.
- Not too cold: take them out of the fridge half an hour before serving. Too cold, they lose flavour and softness.
- No freezer: the texture does not survive it.
For a restaurant or a deli, it is better to order in step with sales than to build up stock: fresh cheese does not keep.
See also: creamery and cheese, choosing your Parmigiano Reggiano, frequently asked questions, business offer.