Cheese Type: Curd cheese, Spun paste
First produced by the Bianchini Family in the Puglia region in the 1920s, Burratina is prepared as a Mozzarella. The difference is its white filled paste gets some pieces of cream inside called stracciatelle. Soft, creamy, and delicate, the Burratina is perfect to eat as an appetizer.
Now, you may be asking yourself what is the difference between a Burrata and a Burratina? The only difference is the size. However, you seriously need to take it into account. If you are planning a three-course meal, a Burratina served with fresh tomatoes and a drizzle of olive oil would make a lovely appetizer.
White wines (Sauvignon Blanc, Cotes du Roussillon, Sancerre)
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8 reviews for Burratina
Larissa Barrett –
Great price for quality. Burrata is normally quite overpriced in HK, so this is great. It’s firm inside but super creamy and milky inside
Lucia Leung –
not running inside, but this freshness – you can never beat it
Cynthia Lian –
Not runny inside as I expected but still very tasty.
The staff is very kind 🙂
Jeffrey Chan –
Makes for a good flavourful bite but the center doesn’t seem as stringy and oozy as I would expect. Still very good nonetheless
Pam Pan –
perfect size for me and a perfect match with cherry tomato and salad. Adding some back pepper and olive oil would be good.
Marine Vallee –
Really creamy with a nice taste
Mr. P (verified owner) –
Good but it does not fray like a normal burrata, maybe because of the size?
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