Murgella Burrata 🧀

It all started in 1957 in a small workshop located in Putignano, in the province of Bari where the family history of Caseificio Palazzo originates.

The excellent quality of the product combined with effective business strategies, enabled the company to become an international producer in the HoReCa and large-scale retail sector, reaching 32 countries to date. From Europe to the East Asia, from Canada to South America, thanks to the production capacity of the new industrial plant and an extensive and efficient logistic network, their products are distributed and loved all over the world.

Burrata is a fresh, stretched-curd cheese of relatively recent origins, similar to mozzarella but with a softer, creamier consistency. It was born in the province of Bari in the early decades of the 1900's and is now considered one of the most delicious specialties of Puglian dairy production.

The Puglian Murgella Burrata is made by hand, creating a stretched curd bag which is then filled with a creamy filling made from mozzarella paste and cream, called Stracciatella.

The bag thus filled is then carefully closed, cooled and the product is ready to be packaged. The Burrata then appears as a sphere with a smooth surface and a whitish colour.

The best way to have the Murgella Puglian Burrata is to eat it as is, or with a drizzle of extra virgin olive oil and a few basil leaves.

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