Stracciatella di bufala

{{Short description|Italian cheese}}

{{Italics title}}

{{Infobox cheese

| name = Stracciatella di bufala

| image = Stracciatella formaggio fresco 2.jpg

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| country = Italy

| region = Apulia

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| source = Italian Mediterranean buffalo

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Stracciatella di bufala ({{IPA|it|strattʃaˈtɛlla di ˈbuːfala|lang}}) is a cheese produced from Italian buffalo milk in the province of Foggia, located in the Apulia region of Italy, using a stretching (pasta filata) and a shredding technique.{{cite web |title=Stracciatella di bufala |url=http://www.prodottitipici.com/prodotto/0317/stracciatella-di-bufala.htm |website=prodottitipici.com |language=it |accessdate=4 October 2013 |archive-date=23 January 2019 |archive-url=https://web.archive.org/web/20190123015421/http://www.prodottitipici.com/prodotto/0317/stracciatella-di-bufala.htm |url-status=dead }}

Description

Stracciatella cheese is composed of small shreds—hence its name, which in Italian is a diminutive of straccia ('rag' or 'shred'), meaning 'a little shred'.

It is a stretched curd fresh cheese, white in colour, and made the whole year round,I cento di Milano e Lombardia 2013. I 50 migliori ristoranti Stefano Cavallito, Stefano Cavallito, Alessandro Lamacchia e Luca Iaccarino, Alessandro Lamacchia - 2012 p17 "Così la melanzana caramellata, Grana Padano riserva D'O caldo e freddo è un antipasto, eppure ricorda una tarte Tatin, pomodoro, basilico e spaghetti fritti e un dessert, mentre stracciatella di bufala, ananas ghiacciato.." but is thought to be at its best during the spring and summer months.

This stracciatella is unusual in that buffalo herds and the cheeses made from their milk are much more common on the western side of the Apennines, in Lazio and Campania.

When mixed with thick cream, stracciatella is also used to make burrata: this is a rich, buttery textured cheese, which comes enclosed in a bag of mozzarella and is thought to have been originally created in the early 20th century in Andria, on the Murgia plateau. It is also now made outside Italy, especially in the United States and Argentina.{{cite video |title=Burrata: Puglia's Molten Mozzarella | medium=Documentary |url=https://www.youtube.com/watch?v=7llIboOGBrk |archive-url=https://ghostarchive.org/varchive/youtube/20211219/7llIboOGBrk |archive-date=2021-12-19 |url-status=live|publisher=The Culinary Institute of America |location=Hyde Park, New York |year=2011 |accessdate=5 October 2013}}{{cbignore}}{{cite book|last=Testa|first=Rita|others=Istituto nazionale di sociologia rurale|title=Gastronomia e società|year=1984|publisher=Franco Angeli|location=Milan|pages=557–558|chapter=Burrata| language=Italian}} Since neither stracciatella nor burrata keeps well even when refrigerated, these cheeses need to be consumed promptly, while they are still soft and fresh.{{cite book |last=Ottogalli |first=Giorgio |title=Atlante dei formaggi: guida a oltre 600 formaggi e latticini provenienti da tutto il mondo |url=https://books.google.com/books?id=jILqpBojSUoC&pg=PA211 |year=2001 |publisher=Hoepli Editore |location=Milan |isbn=978-88-203-2822-1 |page=211 |language=it}}

See also

References