The Consortium for the protection of Burrata di Andria PGI has concluded the process of modification of the production specifications with the publication in the Official Journal of the European Union. A result obtained in a relatively short time, which allows to better respond to the characteristics of the local raw material thus allowing also small producers to more easily adhere to the Control Plan, to better specify the size of the apex (head) closure and the way of manual fraying of the filling (stracciatella).
In fact, it will not be possible for the fillings to undergo breaking processes such as to turn them into a ‘minced’ mass, as the manual filleting is exactly what distinguishes Burrata di Andria PGI from other similar dairy products. In fact, it allows the cream to amalgamate with the string, giving it a unique tast, characterized by the right moisture, softness and exaltation of hints of fresh milk. All this as a greater guarantee of the craftsmanship of this product, thus distinguishing it from those made with mechanized production.
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“Thanks to these changes we will enhance the craftsmanship of production. At the same time we will facilitate consumers in distinguishing Burrata di Andria PGI from imitations and mechanically made products” – says the coordinator of the Consortium, Francesco Mennea.
