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.