Burratina is a fresh Italian cheese, made from mozzarella and cream. Smaller in size to the more typical burrata, they were likely first made around 1920 on the Bianchini farm in the city of Andria in Murgia, an area in the Apulia region.
The flavour and different textures of the inside and outside make it go well with salad, prosciutto crudo, crusty bread, fresh tomatoes with olive oil and cracked black pepper, or pasta.
Its popularity became more widespread in the 1950s, as local caseficios began producing it. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture.