Burrata di Andria PGI was born around 1930. It is said that because of a heavy snowfall, a cheese maker, Lorenzo Bianchino, unable to bring milk from the slopes of Castel del Monte to the city of Andria, in order not to waste it had to transform it. So he created a bag made of spun paste and filled it with fragments of the same paste immersed in the cream that naturally emerged from the milk.
Click here to discover the typical burrata on Italianfood.net platform
In February 2017 the Consortium for the protection of Burrata di Andria PGI was founded, with the aim of enhancing and promoting this product with a trademark of origin.
Currently, the large-scale retail trade in Italy absorbs about 70% of total production. Abroad, the demand comes mainly from restaurants and specialized deli store.
THE COMMITMENT OF THE PROTECTION CONSORTIUM
The creation of the Consortium has represented a turning point for the communication of Burrata di Andria PGI: from the creation of the website and related social media pages to the participation in local, national and international trade shows and events, up to the management of the communication of the various television events that from time to time have involved this typical product from Apulia.
Click here to discover the Burrata di Andria PGI Consortium member companies
WHEN SHORT SHELF LIFE IS A PLUS
This dairy product has an average shelf life of about 10 days. As strange as it seems, the short shelf life is not weakness but rather a strength in the haute cuisine of distant markets such as New York, Shanghai, and Tokyo. In fact, being able to offer burrata on the menu guarantees an exclusive appeal.
