Stracciatella of Burrata Cheese
Stracciatella, produced in the province of Andria and Corato, is nothing but the delicious and creamy inner part of Burrata; it is made of cream mixed with milk enzymes and small scraps of mozzarella, called in slang "lucini".
Spun paste type
Flavor Natural, creamy and slightly acidulous
Aroma Candid, fresh cow's milk
Stracciatella, like Burrata, is a sui generis cheese, very often used as an ingredient in a recipe; it is part of the family of "pasta filata" cheeses traditional to Southern Italy (among the many, mozzarella, provola, caciocavallo, etc.). Pasta filata cheeses are a pride of our gastronomic tradition, as well as a regret of the French, especially those based on buffalo milk. In fact, many transalpine producers have tried to replicate this production technique by planting buffaloes, without ever achieving good results.
Over the years, the Guffanti family has specialized in the selection, aging and refinement of the best Italian and international dairy products: the experience gained with Gorgonzola, which remains the trademark, has gradually been transferred to all other types of cheese.
After 5 generations, the attention for the artisanal quality of the cheese product and the passion for an accurate refining continue to characterize the Guffanti-Fiori family, consolidated in our days as one of the best refiners in the world.
Drained net weight 250 g
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Fresh pasta filata cheese with cream
Ingredients. MILK, UHT CREAM (min. 25%), salt, acidity regulator: E270.
Milk origin: Italy
Keep at: 0 - +4°C
Nutritional values per 100 g: energy 961 kJ/ 232 kcal, fat 20 g, of which saturated fatty acids 14.25 g, carbohydrates 1 g, of which sugars 1 g, protein 12 g, salt 0.33 g.
Luigi Guffanti 1876 srl via Milano 140 28041 Arona (NO)
EN E4P2M CE
Ingredients containing allergens are highlighted in CAPITAL letters.