How It's Made

Stracciatella ("little shreds") is made by hand-shredding fresh mozzarella curd into thin strands, then mixing it with fresh, homemade cream. On its own, it's a luscious, spoonable cheese. Burrata takes this one step further: an outer shell of mozzarella is hand-shaped into a pouch, filled with stracciatella, then sealed at the top — creating the signature burst when you cut into it.

Because of the cream filling, both cheeses are more delicate and perishable than standard fresh mozzarella, and traditionally made and sold in smaller batches closer to the point of consumption.

Flavor & Texture

Rich, creamy, and indulgent, with a buttery sweetness from the cream. The outer shell of burrata offers a touch of springiness before giving way to the soft, almost liquid center. Stracciatella alone is even softer — more like a spoonable cream than a sliceable cheese.

Serving Suggetions

Serve cold or just slightly chilled — unlike regular mozzarella, burrata and stracciatella benefit from being served a bit cooler to hold their shape and contrast nicely with warm components on the plate. Always cut or tear burrata at the table or just before serving for the best presentation, as the center doesn't hold once opened.

Pairings

Let it shine simply: good bread, olive oil, sea salt, and maybe a few charred or roasted vegetables. Stracciatella is excellent spooned over pasta, pizza, or grain bowls just before serving. Pair with a glass of Franciacorta or a dry Lambrusco to cut through the richness.