What is Stracciatella?
Cut open a burrata and watch the creamy center spill onto your plate—that luscious filling is stracciatella. This traditional cheese from southern Italy is made by mixing delicate shreds of pulled mozzarella curd with fresh cream, creating a texture that’s more liquid than solid. It’s so soft, in fact, that the best way to serve it is by spooning it straight from the container.
Origins in Apulia
Stracciatella originated in Andria, a town in Italy’s Apulia region known for its cheesemaking traditions. In the past, mozzarella was often shaped into knots rather than balls. When any knots went unsold and became too firm, cheesemakers peeled them apart into strands, soaked them in cream, and created a new delicacy. Eventually, someone had the idea to tuck this mixture into a sheet of mozzarella, inventing the now-famous burrata.
Stracciatella vs. Burrata
Burrata may steal the spotlight, but stracciatella is the real star. It’s what you fall in love with when you cut into that pouch of mozzarella. In truth, the only thing burrata adds is the thin outer layer, while the flavor and indulgence come from the stracciatella inside.
How Stracciatella is Made
The process begins with fresh mozzarella curds, the same ones used to make mozzarella balls. The curds are softened in hot water, stretched into ropes, then shredded into fine strands. These strands are mixed with rich cream until the mixture thickens into a silky, spoonable cheese. After resting, the cream is partly absorbed, leaving behind the luxurious filling known as stracciatella.
Watch the video below and see how it's made by an Italian producer.
