Burrata al Pesto

Soft and enveloping, Burrata al Pesto Spiga Gourmet brings together an irresistible creaminess and the fresh aroma of basil, for a balanced, aromatic mouthful full of flavour.

The basil, inside

The basil pesto goes into the filling, mixed with the cream, not on top. Open it and the cream comes out tinged with green, and the aroma reaches you before the flavour does: fresh, herbal, with the sweet dairy note of the burrata behind it.

From Campania

It is made in Campania, in southern Italy, with cow’s milk and crushed basil. A modern turn on the classic burrata, made the way things are made there.

How to serve it

Warm, never straight from the fridge, and with little around it: good bread and a drizzle of oil are enough.

How to enjoy it

• Suggested pairing: a Vermentino, a Pinot Grigio or a dry sparkling wine.
• On its own: warm, with crusty bread and a drizzle of extra virgin olive oil.
• In a salad: with ripe tomato and rocket, and no more basil than it already has.
• With pasta: over hot trofie or linguine, freshly drained.
• On pizza or focaccia: added as it comes out of the oven, never before.

Frequently asked questions

Does it contain lactose?

Yes. It is a dairy product and naturally contains lactose. If you are looking for one without it, we have the Lactose-Free Burrata.

Is the pesto inside or on top?

Inside. The crushed basil is mixed into the cream filling, so when you open it the cream already comes out tinged with green.

Where is it made?

In Campania, in southern Italy, with cow milk.

How should it be stored?

Refrigerated between 0 °C and 4 °C. Unopened it keeps until the date on the tub; once opened, eat it as soon as you can.

Does it contain nuts?

No. It contains crushed basil, but not the pine nuts or other nuts that a traditional pesto has. Its only allergen is milk.