Burrata "La Treccia"

A fresh delicacy inspired by the Apulian tradition

Burrata is one of the best-loved fresh cheeses in the Italian tradition, prized for its unique texture and the balance between its outer shell and creamy heart. It is a product that demands precision, skill and, above all, absolute freshness. At Parma & Pasta we serve burrata made by Caseificio La Treccia, a Danish dairy specialising in fresh cheeses inspired by the Italian tradition.

Burrata: origins and tradition

Burrata was first made in Andria, in the heart of Apulia (Puglia), as an evolution of mozzarella. It is a relatively recent creation, born of the desire to make the most of fresh milk and cream through precise artisan craftsmanship. Over time it has become one of the symbols of Italian cheesemaking, precisely because of its delicate structure and the central role of handwork.

Burrata made in Denmark, the Italian way

Caseificio La Treccia operates in Denmark, using techniques inspired by the Apulian tradition, with particular attention to:

• the freshness of the milk
• handcrafted production
• the balance between shell and filling

The burrata is made locally, allowing direct control over quality and extremely short delivery times – both essential for such a delicate product. This choice lets us offer burrata that is always fresh, in keeping with our cooking philosophy.

Pasta filata and a creamy heart: a precise structure

Burrata is made up of two distinct elements:

• an outer shell of pasta filata (stretched curd), similar to mozzarella
• a soft, flowing filling of stracciatella and cream

The balance between these two parts determines the quality of the product: the outer layer should be thin and elastic, while the heart should be creamy but never excessive.

How we serve burrata at Parma & Pasta

Our burrata is served just as it is, without unnecessary embellishment, so you can fully appreciate its texture and flavour. The serving temperature is carefully controlled: never too cold, so the creaminess of the filling can shine. It is a dish that relies on quality ingredients and precision, not on decoration.

Burrata: skill, freshness and awareness

Serving quality burrata means knowing the product, its origins and its limits. Our decision to work with a specialist Danish producer comes from our wish to guarantee freshness, control and consistency, with no compromises. It brings together Italian tradition and local reality, with respect for both the product and our guests.

Frequently asked questions about burrata

• Is burrata an Italian product?
  Burrata originates in Italy, in Apulia. The burrata served at Parma & Pasta is made in Denmark, using techniques inspired by the Italian tradition.
• Why choose locally made burrata?
  To guarantee greater freshness, control over the supply chain and consistent quality.
• Is burrata the same as mozzarella?
  No. It has a similar exterior, but a creamy inner heart that makes it unique.
• How should burrata be served?
  Not too cold, so you can fully appreciate its texture and flavour.