Once scarcely known outside of Puglia, now a veritable culinary celebrity, burrata soared to the top of restaurant menus around the globe after it was introduced into the LA food scene during the early 2010s. Despite its explosive international debut, a certain mystery cloaks this cheese’s origins.
The story of burrata’s birth arises from Pugliese oral transmissions, with some dating the cheese back to the beginning of the 1900s, and others to the ultra-specific 1956. It is nevertheless agreed upon that burrata is a relatively new cheese, and one that has come a long way from the anonymity of its youth.
