Sunday, March 27, 2011

Burrata: Puglia's Molten Mozzarella (Engl)

One key ingredient in the cuisine of Puglia is cheese, and there is a great variety to choose from. One cheese that stands out from the crowd is Burrata, a cheese created only about 50 years ago. Let's see how Burrata is made in the town where it was invented. Riccardo Olanda takes us through the process of making Burrata in his family's cheese works in the town of Andria in this segment of the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia.

No comments:

Post a Comment