Apulia is traditionally regarded as the birthplace of burrata cheese.
Burrata is a fresh Italian cheese made from mozzarella and cream. Its outer shell is mozzarella, while its interior, called stracciatella, combines shredded mozzarella curds with cream. The name comes from the Italian word burro, meaning butter, referring to its rich, buttery texture.
The cheese is strongly associated with the southern Italian region of Apulia, especially the area around Andria. It was developed as a way to use leftover mozzarella curds and cream, and it was historically wrapped in leaves or other protective material for transport.
Burrata is often confused with mozzarella because both are made from stretched-curd cheese. However, mozzarella has a uniform texture, whereas burrata has a liquid, creamy center. Burrata is usually served fresh with tomatoes, olive oil, bread, or vegetables rather than aged.