Stracciatella di bufala
|Stracciatella di bufala|
|Country of origin||Italy|
|Source of milk||Italian Mediterranean buffalos|
Stracciatella di bufala (Italian pronunciation: [strattʃaˈtɛlla]) is a cheese produced from Italian buffalo milk in the province of Foggia, located in the southern Italian of Apulia, using a stretching (pasta filata) and a shredding technique.
Stracciatella cheese is composed by small shreds—hence its name, which in Italian is a diminutive of straccia ("rag" or "shred") meaning "a little shred". It is a stretched curd fresh cheese, white in colour, and made the whole year round, but is thought to be at its best during the spring and summer months. This stracciatella is unusual in that buffalo herds and the cheeses made from their milk are much more common over on the western side of the Apennines in Lazio and Campania.
When mixed with thick cream, stracciatella is also used to make burrata (Italian for "buttered"): this is a rich, buttery textured cheese which comes enclosed in a bag of mozzarella and is thought to have been originally created in the early 20th century in Andria on the Murgia plateau. It is also now made outside Italy, especially in the United States and Argentina. Since neither stracciatella nor burrata keeps well even when refrigerated, these cheeses need to be consumed promptly, while they are still soft and fresh.
- Ottogalli, Giorgio (2001). Atlante dei formaggi: guida a oltre 600 formaggi e latticini provenienti da tutto il mondo (in Italian). Milan: Hoepli Editore. p. 211. ISBN 978-88-203-2822-1.
- "Stracciatella di bufala". prodottitipici.com (in Italian). Retrieved 4 October 2013.
- I cento di Milano e Lombardia 2013. I 50 migliori ristoranti Stefano Cavallito, Stefano Cavallito, Alessandro Lamacchia e Luca Iaccarino, Alessandro Lamacchia - 2012 p17 "Così la melanzana caramellata, Grana Padano riserva D'O caldo e freddo è un antipasto, eppure ricorda una tarte Tatin, pomodoro, basilico e spaghetti fritti e un dessert, mentre stracciatella di bufala, ananas ghiacciato.."
- Burrata: Puglia's Molten Mozzarella (Documentary). Hyde Park, New York: The Culinary Institute of America. 2011. Retrieved 5 October 2013.
- Testa, Rita (1984). "Burrata". Gastronomia e società (in Italian). Istituto nazionale di sociologia rurale. Milan: Franco Angeli. pp. 557–558.
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