Cheese Type: Curd cheese, Spun paste
First produced by the Bianchini Family in the Puglia region in the 1920s, Burratina is prepared as a Mozzarella. The difference is its white filled paste gets some pieces of cream inside called stracciatelle. Soft, creamy, and delicate, the Burratina – smallest version of Burrata – is perfect to eat as an appetizer. This Truffle Burratina has its stracciatelle sparkled with Black Truffle fragments.
Add some fresh basil leaves and a dash of olive oil for an explosion of flavour in your mouth.
White wines (Sauvignon Blanc, Cotes du Roussillon, Sancerre)
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