Burrata spreads through restaurants in SP and is even called a new dried tomato

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In the world of gastronomy, fads come and go. But some have the breath to last for years. This is the case with burrata, a cheese of Italian descent that arrived here more than ten years ago, but which has become popular and appears more than ever in recipes.

From pizzerias to hamburgers, from high-end restaurants to bars, it’s hard to find a menu without burrata in São Paulo. “It’s the new dried tomato,” says chef Marcos Livi, from Napoli Centrale, who covers one of his pizzas with the ingredient.

As is usual in these waves, the quality standard varies a lot – and there are people selling the cat in a poke. Social networks are full of photos of burratas stuffed with ricotta, cottage, gorgonzola, cottage cheese and even butter, which usually makes any Italian’s hair stand on end.

Born in Andria, a small town in the Puglia region, right on the heels of the boot, the authentic burrata is nothing more than a small bundle of fresh mozzarella, hand-assembled one by one. Inside, only filaments of mozzarella – the so-called straciatella – and sour cream enter. Just it.

“We consume it with a minimum of spices to enhance the freshness. I think it’s a shame to cook it, I prefer it raw”, says chef Giuseppe Gerundino, from the Accademia Gastronomica school, born in Puglia.

Although the most popular version in Brazil is based on buffalo milk, tradition dictates that the burrata is made with cow’s milk. “Milk in Italy is whiter and more neutral than ours, similar to buffalo milk. That’s why many producers chose this option. It took a long time to find a producer here that had the right milk”, says José Nelson Galvão, founder of Bonfiore Latteria, located in Conceição das Pedras, Minas Gerais.

Launched in January 2022, its product was so successful among chefs that, once a week, it is assembled live, inside a glass-enclosed environment, at the new Empório Fasano. Those who buy burrata there, still warm, pay R$240 per kilo – each unit weighs between 130 and 160 grams, that is, it costs from R$31.

For restaurants, Galvão makes bundles to suit the customer’s taste. “Some prefer the more liquid filling, which runs when it is opened, while others serve the burrata on boards and ask for the firmer filling”, he says.

In Cunha, in the interior of São Paulo, Laticínio Fior d’Itália also strictly follows the original recipe. Italian Fabio Zonno and his wife, Paula Kamogawa, brought in a cheesemaker from Puglia seven years ago to develop the recipe. Then, they hired his son, Vito Consoli, who is still in the role today.

Its burrata are part of dishes at establishments in São Paulo, Campinas, Santos, Maresias and Ubatuba and can be purchased at the Fabrique bakery, at R$48 for a 320-gram unit.

“The right thing is to keep it in the fridge, inside the whey, but serve at room temperature, so that it is at the height of creaminess”, teaches Kamogawa. The fresher, the better. “In Italy, small dairies have production in the morning and in the afternoon — and consumers expect to go out, just like French bread.”

Check out, below, where to eat burratas in São Paulo, in different restaurant recipes.

BURRATA IN SP

Bamboo

Burrata with pesto sauce with candied cherry tomatoes, mini arugula and toast (R$44).
Av. Moreira Guimarães, 299, Moema, south region, Instagram @restaurantebambuoficial


Basilicata

Burrata with arugula, tomatoes, balsamic reduction and Italian bread (R$ 42).
R. Treze de Maio, 596, Bela Vista, central region, Instagram @basilicatapaoitaliano


Brazil

Individual margherita pizza with burrata, Italian tomato sauce, mozzarella and basil (R$71).
R. Vupabussu, 271, Pinheiros, west region, tel. (11) 3037-7975; other addresses at brazpizzaria.com.br


Charlotte

Sole with ratatouille and smoked almonds (R$115).
R. Sergipe, 753, Higienópolis, central region, Instagram @carlapernambucocarlota


San Antonio House

Burrata with grilled peaches, raw ham, arugula and toast (R$ 56).
Av. João Carlos da Silva Borges, 764, Granja Julieta, south region, Instagram @casasantoantonio


dhumus

Burrata with raw ham, figs and basil (R$64).
R. Amauri, 29, Itaim Bibi, south region, Instagram @dhomusrestaurante


Rosewood

Burrata with smoked tomato sauce, olive oil and arugula (R$ 72).
R. Alves Guimarães, 153, Pinheiros, west region, Instagram @jacarandabr


La Coppa Ristorante

Caprese risotto with tomato confit, pesto and burrata (R$58).
R. Palestra Itália, 200, Gate A, Perdizes, west region, Instagram @lacoppa.ristorante


Le Blé House of Breads

Breaded and fried burrata in carrozza, with tomato and basil sauce (R$ 38).
R. Padre João Manuel, 968, Jardim Paulista, west region; other addresses at leblecasadepaes.com.br


legger

Burrata with olive oil, balsamic reduction, fleur de sel, black pepper, and pan cafone (R$ 59).
R. Diana, 80, Perdizes, west region; other addresses at pizzerialeggera.com.br


luce

Burrata topped with pasta, roasted in a wood-fired oven, with bologna, pistachios, pesto, lemon and wild arugula (R$ 76).
R. Oscar Freire, 45, Jardim Paulista, west region; other addresses on Instagram @lucegastronomia


Meat Downtown Burger

300 grams ancho with burrata and pesto sauce (R$ 139).
R. Bela Cintra 1.783, Jardim Paulista, west region, Instagram @meatdowntownburgers


motive

Burrata with grilled sweet peppers, tomato vinaigrette, black olives, basil oil and house bread (R$68).
R. Simão Álvares, 985, Pinheiros, Instagram @motique.restaurante


central napoli

Burrata pizza, raw ham, tomatoes and lemon zest (R$ 43).
Pinheiros Municipal Market – r. Pedro Cristi, 89, Pinheiros; other addresses on Instagram @napolicentralepizza


Nelita

Burrata with tomato, mint and pistachio (R$78).
R. Ferreira de Araújo, 330, Pinheiros, west region, Instagram @nelita.restaurant.


Osteria del Rosso

Burrata with cherry tomatoes, tomato confit, olive oil and house bread (R$69).
R. Itapura, 1128, Tatuapé, east region, Instagram @osteriadelrosso


parrot

Burrata baked in puff pastry with tomato, strawberry and basil (R$65).
Al. Jaú, 1372, Jardim Paulista, west region, Instagram @pappagallo.cucina


Katzo pizza

Table-smoked burrata, served with tomato confit, pesto, parmesan crostini and olive oil (R$40).
R. Cunha Gago, 115, Pinheiros, west region, Instagram @pizzakatzo


Basilic Seo

Zucchini and burrata pizza (R$ 60).
R. Madre de Deus, 379, Mooca, east region, Instagram @seobasilico


Sky Garden

Long fermentation sprout pizza with spicy tomato sauce, burrata and olive oil (R$69).
R. Haddock Lobo, 1327, Jardim Paulista, west region, Instagram @skyhallgarden


Stella

Tagliolini with roasted tomato sauce with burrata stracciatella and olive powder (R$79).
R. Saint Hilaire, 40, Jardim Paulista, west region, Instagram @stella.jardins


Tartuferia San Paolo

Burrata with candied tomatoes, pesto, arugula, black truffle blade and Italian bread toast (R$ 68).
MorumbiShopping – Av. Roque Petroni Júnior, 1089, south region, Instagram @tartuferiaoficial


Your

Buffalo mozzarella ravioli in saffron sauce with roasted burrata (R$ 62).
R. Itapeti, 24, Tatuapé, east region, Instagram @tua.restaurante


Vino!

Fresh tuna tartar with burrata, orange wedges, pesto sauce and focaccia (R$65).
R. Fradique Coutinho, 47, Pinheiros, west region, Instagram @vinopinheiros

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