Burrata was created in a small southern town in Italy during the 1920's. Its name is derived from the word "burro" meaning "butter" in Italian, referring to its creamy center. Originally, it was made using water buffalo milk, but now-a-days it is most often made with cow's milk. The outside of the ball is elastic, soft and spongy, while the inside is creamy and runny. It has a fresh milky character.
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