Burrata di Andria (Protected Geographical Indication) is a unique product, appreciated and envied even overseas. It looks like a white and shiny, spun dough round small sack, characteristically sealed on the top. The stracciatella (soft cheese with a savoury and sweet flavour, produced using a stretching and a shredding technique) filling has a spongy consistency, and is made of hand-chopped spun pasta dipped in heavy cream. It is one of those local foods that allow to taste the history and culture of a community. In fact, it has a rather picturesque origin. It is said that it was invented by Mr. Lorenzo Bianchino in an old farm, in the first decades of the twentieth century, as due to heavy snowfall, he could not deliver the milk to the city. Having to process the milk and above all to use the heavy cream, he followed the concept of production of the mantèche (ripened pastry casings in which butter is stored) and tried to produce a brand-new cheese with the same principle. Mr Bianchino then thought to mix together the residues of the spun cheese with cream and wrap it all in a sack made of spun cheese as well. This food was mentioned on the Touring Club Guide for the first time in 1931 and immediately became enormously popular, to such an extent that even Shah of Iran became a great fan.
