The Gioiella Burrata is a cheese made from cow’s milk with a Mozzarella base and a creamy centre. Filled by hand according to the ancient traditions used in Apulia, it combines all the flavours of the milk from this terroir.
When you slice into it, the ritagli-thickened panna (cream) nestling at the centre of this Burrata ball sumptuously spills out. The flavour and different textures of the inside and outside make it go well with salad, prosciutto crudo, crusty bread, fresh tomatoes with olive oil and cracked black pepper or pasta.
This Burrata is flown in fresh from Italy within days of its production.