burrata

noun

bur·ra·ta bu̇-ˈrä-tə

variants or less commonly burrata cheese

plural burratas also burrata cheeses

: mozzarella formed into a ball-shaped casing that contains curds and cream

… give us a single ball of burrata with some olive oil and crackers, and we'll be more than happy.—

Olivia Harvey

It was not one of those petite, tennis-ball-size burratas. … Nearly as big as a cantaloupe, the wobbly burrata … was bursting on the plate, the oozing cream pooled around it.—

Melissa Clark

Roughly spread some creamy burrata … on the bread, then add some cherry tomatoes …—

Geoff Last

… Perry plates a dollop of soft, delicately flavored burrata cheese and dusts it in black pepper.—

Brenna Houck

Examples of burrata in a Sentence

Recent Examples on the Web

Examples are automatically compiled from online sources to show current usage. Read More Opinions expressed in the examples do not represent those of Merriam-Webster or its editors. Send us feedback.

The same menu is offered all day, so the salads, such as the caprese with rich and creamy burrata cheese, are a good option for a quick lunch. —

Susan Selasky, Detroit Free Press, 5 Aug. 2024 The lonely half avocado and verge-of-expiring burrata cheese goes in. —

Bon Appétit, 18 Oct. 2024 Very fresh, zesty acidity, easy to wash down with soft cheeses, charcuterie or a burrata with roasted beets. —

Lana Bortolot, Forbes, 29 Sep. 2024 Dig in: Chef Sundas is known for playful dishes like Daru's black daal with creamy burrata and bison momo from his native Nepal. —

Anna Spiegel, Axios, 23 Sep. 2024 Look An ode to the Mediterranean shores of Italy, expect fresh seafood paired with Italian classics such as handmade pasta, mortadella, burrata, pork Milanese—the list goes on. —

Caroline Griswold, Vogue, 23 July 2024 Once onsite, kick things off with some starters (mushroom risotto arancini, burrata and crostini) before exploring the pies, which range from the traditional to the adventurous. —

Nicole Schnitzler, Condé Nast Traveler, 3 July 2024 Landgraf's seasonal courses celebrate his Japanese heritage, including raw bluefin tuna with seaweed vinaigrette, pine nuts and caviar, monkfish with creamed burrata, and several fresh ceviches. —

Kristin Braswell, Travel + Leisure, 29 June 2024 Popular dishes include burrata with mountain huckleberry mostarda, and Prosciutto di Parma tossed with Pecorino Romano, available at all three locations. —

Kaila Yu, Forbes, 30 Sep. 2024

Word History

Etymology

borrowed from Italian, originally southern regional, noun derivative from feminine of burrato "flavored or spread with butter," from burra "butter" (borrowed from Old French bure, going back to Late Latin būtrum, by syncope from Latin būtyrum, variant of būtȳrum, būtūrum butter entry 1) + -ato -ate entry 3

Note: An early occurrence of burrata and description of the product is in Guida gastronomica d'Italia (Milan: Touring Club Italiano, 1931), p. 395, in a list of dishes typical of the city of Andria in Puglia: "Oltre i communi latticini, è prodotto tipico locale la burrata, sfera di pasta di caciocavallo contenente del latte di bufala con panna i filacci di pasta di provola o di mozzarella" ("Beside the common dairy items, a typical local product is burrata, a ball of caciocavallo [a cheese made from stretching fresh curds in hot water] containing buffalo milk with cream and strands of provola [another cheese made from stretched curds] or mozzarella"). The first maker of the cheese was allegedly one Lorenzo Bianchino Chieppa, who, perhaps in the 1920's, worked at the Piana Padula farm near Castel del Monte, a medieval castle in the Andria commune. The farm already produced balls of stretched-curd cheese stuffed with butter—as an innovation it was decided to fill the balls instead with strands of leftover mozzarella and cream. The innovation met with unexpected success, first in Andria, and eventually far beyond it. The traditional name for the butter-filled cheese containers was manteca. (An illustration of the product can be found at the Italian Wikepedia entry for manteca.) Presumably burrata was another name for this or a similar product, and it was transferred to the mozzarella-and-cream filled containers, despite their lack of butter. For references see the article "La burrata. Un prodotto made in Puglia" by Debora di Fazio in Peccati di lingua: le 100 parole italiane del Gusto (Soveria Mannelli: Rubbettino, 2015), pp. 51-53. See also Lessico etimologico italiano, vol. 8, column 499.