Burrata di Andria

Burrata di Andria is a fresh cow's milk pasta filata cheese produced within the Region of Apulia, consisting of a stretched-curd casing enclosing a filling of hand-shredded pasta filata drenched in cream, known as stracciatella. The product is milk-white, round, and sack-shaped with a characteristic bunched-up closure, and must be packaged within the defined geographical area.

About this designation

Burrata di Andria was registered as a PGI on 27 October 2015 under file number PGI-IT-01393, with eAmbrosia identifier EUGI00000015902. The applicant body is the Consorzio per la tutela e la valorizzazione della Burrata di Andria IGP. The entire geographical area of production and packaging is the Region of Apulia. The specification requires that all operations from raw-material processing to finished product take place within that area, and that packaging also occurs on the production premises. The casing is made entirely of pasta filata and must be at least 2 mm thick; the filling, called stracciatella, is pasta filata shredded by hand and then drenched in cream. Individual cheeses range in weight from 100 g to 1 000 g. Moisture content must fall between 60 % and 70 %. The cream used in production is obtained by centrifuging milk or whey from fresh milk and pasteurising it at 72 °C for 15 seconds, or from pasteurised fresh cream and/or packaged UHT cream and/or mixtures thereof. The product must be stored at a temperature of between 4 °C and 6 °C. Permitted packaging formats include food-grade plastic bags tied with food-grade raffia, plasticised green leaves, and trays or jars with or without preservative liquid. Labels must display the designation 'Burrata di Andria', the words 'Protected Geographical Indication' and/or the abbreviation 'PGI', and the European PGI symbol. The PGI logo must occupy no less than 10 % and no more than 25 % of the total area of the graphic sleeve.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 27 October 2015 under file number PGI-IT-01393 (eAmbrosia identifier EUGI00000015902).
• The specification permits no production or packaging outside the entire territory of the Region of Apulia.
• Moisture content is fixed by the specification at between 60 % and 70 %; individual cheeses range from 100 g to 1 000 g.
• The stracciatella filling is prepared by ripping pasta filata by hand into strips, then drenching them in cream — a step the specification requires to be performed within the defined area.

Tasting notes

Apulian fresh mozzarella pouch filled with stracciatella (cream-soaked cheese strands). Bright white exterior, oozing rich cream-and-curds interior, fresh milky-sweet flavor, lush silky-creamy texture; must be eaten within 2-4 days of production.

HoReCa use

Centerpiece of southern Italian antipasto, served whole on a plate to be cut tableside, drizzled with extra-virgin olive oil and torn basil; paired with prosciutto, ripe tomato, or grilled eggplant.

Packaging

• single-piece-100g
• single-piece-200g
• single-piece-300g
• twin-pack-200g
• bulk-tray-3kg

Seasonality