To ensure the freshness of our products, all orders will be shipped on Monday and Tuesday.
Burrata is produced strictly by hand in an artisanal way, especially because it requires more stages of processing that culminate with the internal filling.
Initially there is the heating phase of the milk until it is acidified, then the rennet is added and finally the filling.
With regard to the latter, it is the same final pasta obtained, to be reduced to small and irregular strips to which is added liquid cream to create the so-called "stracciatella" that is the filling of this delight.
Every day, our cheese maker begins processing.
The burrata needs to "rest" for 12 - 24 hours from production; the same has an optimal storage period, maintaining its organoleptic characteristics without undergoing alterations.