Pistachio burrata: the bag with surprising taste

When tradition meets innovation, an intense journey to discover new flavors is born. In this case we are talking about pistachioburrata: a typical product, from recent origins, enriched by the flavor of pistachio grains.

What ingredients create the pleasant taste of burrata? How is it achieved?

Burrata is a sheet of buffalo milk mozzarella cheese with stringy texture, from a soft and creamy filling of mozzarella shreds combined with cream, which is called stracciatella. The specialty of burrata is precisely the flavor of stracciatella, which is decidedly sweet with a salty aftertaste.

The bag shape, which distinguishes burrata, is created after a long process, which includes pasteurization of the milk.

When was burrata born?

The history of burrata has fairly recent origins, beginning in 1956 with a very specific purpose: to store cream inside mozzarella wrappers so that it could be stored and transported without affecting the flavor and density. From this last simple act burrata was created, which is called such by its particular texture, in fact on the outside it is delicate and crustless and then encloses within it a compact and increasingly buttery mixture as one approaches the heart of the dairy product.

Let’s add to the goodness of burrata a touch of freshness: pistachio.

Notoriously burrata is paired with products that create a final contrasting flavor (sweet-savory), over the years it has been enriched with multiple ingredients, to create ever stronger flavors in this case a fresh product is used: pistachio. Pistachio granules are placed inside the burrata to enrich the casing and define a stronger flavor.

Pistachio possesses a salty base flavor, with a sweet aftertaste; therefore, it marries well with and accentuates in a special way stracciatella, known and loved for its delicate contrast.