Stracciatella, (pronounced Strat-tchah-tehl-lah) like many peasant foods, was born as
way to use leftovers, in this case the odd bits that remains after mozzarella is stretched.
Cheesemakers in Apulia (South of Italy) used the excess stretching them into long ropes. They tore those into thin strands and bathed them in fresh cream.
Stracciatella was served this way o used to stuff Burrata.
Our product is extremely tasty and lighter, lactose free and it can be enjoyed on a whole variety of combinations: try it on crusty bread, on pastas, as filling for quiche, with rice and ham, on pizza and so on.
If you like Burrata, you will love Stracciatella!!!