The product
Burrata affumicata
Burrata smoked over beechwood, handmade
Code:
24855
Country of origin:
Italy - Apulia
Type of Milk:
Cow's milk
Weight:
125 g
Minimum order:
1 piece
| Description | Apulian burrata made from cow's milk collected daily from farms in the Murgia region of Bari, handmade and lightly smoked |
|---|---|
| Appearance | Milky white on the inside and amber-coloured on the outside, with marks from the basket in which it is smoked |
| Taste | A sweet, creamy milk heart with pleasant smoky notes that give it a distinctive flavour |
| Curiosity | It is placed in a small basket and smoked over beechwood |
| Our selection | Burrata from Caseificio Artigiana has won numerous awards, including first prize at the Italian Cheese Awards in 2019 in its category |
| Suggestions | Perfect for finishing off a mushroom risotto or simply served plain with a drizzle of white truffle oil. Try it with a steamed fillet of salmon trout |
| Ingredients | Pasteurized MILK, UHT CREAM (30%), salt, acidity regulator: lactic acid, coagulating enziam. Smoking with beech wood fumes. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 125 g |
| Packaging | Packaged in a plastic cup |
| Storage Conditions (packaged products) | Store in the fridge between 0 °C and +4 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1162 kJ / 281 kcal Fat: 25 g of which saturates: 13 g Carbohydrate: 1,7 g of which sugars: 1,7 g Protein: 12 g Salt: 0,5 g Typical value per 100 g |
The producer
Artigiana - Putignano (BA) - Apulia
Why we chose them
Caseificio Artigiana was founded in 2001 in Putignano, between drywalls and Southern Bari's pastures under the will of Francesco D'Ambruoso, with
the aim to valorise and promote the gastronomic excellence of Apulian, by pointing on food, land of origin, sustainable development. Artigiana
processes only local milk, collected daily with own tankers from farms located in the Murgia area around Bari. Reliability, service, food safety are
combined with a process that follows the most traditional techniques of stretching curd, achieving excellent results! First prize at the Italian Cheese
Award in 2019, Cheese of the Year in Cremona from 2011 to 2013, second place in the San Lucio Trophy in 2010.
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