Claudia Romeo: We're in Monopoli, Italy, a beautiful coastal town
in the region of Puglia, which is the region where
burrata cheese is from. Burrata is one of those foods that has a very short shelf life. It has to be eaten fresh, the same day. So, trying a burrata here in Puglia is truly a culinary experience. And, trust me, I'm from around
here, but I live abroad, and I've tried countless
times to bring them with me in my suitcases, and they've never been as good as the ones that I've tried here. So, today we're going to do exactly that. We're going to visit a local dairy and get our own burrata experience! Let's go. In Italy, we met with Vincenzo Di Trani, son, grandson, and
great-grandson of cheesemakers and owner of Mozzabella. His dairy produces about 500 kilos of fresh cheese every day. Vincenzo and his team start the day way before the sun is up. At 4 a.m., the milk has been acidified and it is ready to be split into curds. It now rests in this vat at 35 degrees with a whey starter and rennet. Claudia: Our cheese curds have reached their desired bean size. They will now have to rest in the whey for one and a half hours. Vincenzo uses this time to take out part of the liquid
whey, adding milk to it, and transform it into ricotta. Claudia: While the curd is
still resting in its whey to reach the perfect stretchability, a part of it is taken out to
make the inside of the burrata. These are called sfilaccetti and are little shreds of
frayed, stretched curd, which will be salted and mixed with cream
to make stracciatella. Vincenzo uses 90-degree
water to stretch the curd. Each piece of curd is
then frayed one by one. And here we have our sfilaccetti. Claudia: Now that we have our inside, it's finally time to take care
of the casing of the burrata. When the casing is ready, all it takes is a swift movement to add in the stracciatella
prepared previously. This is the first burrata of
the day at Vincenzo's dairy. It's so creamy. It's incredible. You don't feel that there is,
like, the small little pieces and the outside part, which is harder. It melts in your mouth. [sighs] I don't know why I moved abroad. I should just live here and have burrata for
breakfast every morning.
