Ever wonder what makes burrata so good? It’s not just mozzarella. It’s what’s inside that counts. Stracciatella is the secret: long, silky strands of mozzarella torn by hand, never cut, and mixed with cream and a touch of salt. That creamy, oozy filling is what gives burrata its magic—what spills out the moment you cut in.
In this short, we’re showing how stracciatella comes together, how it’s folded into a warm pouch of mozzarella, and how it creates a burrata that’s rich, soft, and just barely holding it all in.
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Ever wonder what makes burrata so good? It’s all about the stracciatella. The creamy, silky filling that spills out the second you cut in. Stracciatella starts simple. Mozzarella, torn by hand. Never cut. Long, soft strands that soak up the cream. A little salt, a little stir, and you’ve got something special. That filling goes inside a warm pouch of mozzarella. Folded, sealed, and just barely holding it all in. That’s the beauty of burrata. A shell of mozzarella holding back a rich creamy center. Cut it open, and you’ll see what I mean.
Dining and Cooking