The Genuine EU project is intensifying its promotional efforts, driving a strategic campaign to protect and elevate the prestige of Burrata di Andria PGI and Mozzarella di Gioia del Colle PDO. Designed to combat imitation and evocation, this three-year European-backed initiative focuses on building stronger commercial bridges across Italy, France, and Germany, engaging directly with international buyers, distributors, and Horeca professionals.
The art of manual craftsmanship
At the core of the project is the protection of artisanal gestures that define these products. Burrata di Andria PGI remains a pinnacle of dairy expertise; Its identity is defined above all by its stracciatella – a delicate filling of cream and hand-shredded stretched curd cheese, which, in accordance with strict production regulations, must be shredded by hand.
This manual technique preserves tradition and defines the product’s distinctive quality, serving as an essential safeguard against imitation and look-alike products that have emerged as a result of the automation and industrialization of the production process.
The role of authenticity in dairy production
Equally critical is the process behind Mozzarella di Gioia del Colle PDO. Unlike industrial alternatives, this product relies on native whey-starter culture, a natural “living ferment” that grants a complex aromatic profile. The Consortium’s commitment ensures that milk comes from livestock grazing on Murgia pastures for at least 150 days a year. This focus on natural, traceable raw materials represents the gold standard for global importers seeking genuine quality.
As Francesco Mennea, Director of the Burrata di Andria PGI Consortium, notes, “In an increasingly complex global marketplace, PDO and PGI certifications are not merely labels, but a guarantee of controlled, traceable, and consistent excellence.” By promoting the claim “The Original is Unique,” Genuine EU reinforces the transparency and heritage that make European gastronomic treasures an essential reference for the international culinary stage.
