Burrata
Burrata al Tartufo
Burrata from Puglia with truffle. The aroma arrives the moment you open the tub.
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Rich and enveloping, Burrata al Tartufo Spiga Gourmet brings together the most delicate creaminess and the deep, seductive aroma of truffle. An experience that wakes up the senses and turns every mouthful into pure pleasure.
Real truffle, and you can tell
The aroma arrives the moment you open the tub, before you have tasted anything. It is truffle, not added flavouring, and it runs through the whole filling: it stays with the creaminess of the burrata in every spoonful, without covering it.
How to serve it
Take it out of the fridge a while before. Truffle needs warmth to release its aroma, and cold burrata keeps half of what it has inside.
What makes it special
- Truffle in the filling: mixed into the cream, not scattered on top and not replaced by flavouring.
- The creamy heart: the same stracciatella as the classic burrata, now perfumed.
- From Puglia: made where burrata was born, with cow’s milk and pasta filata worked by hand.
How to enjoy it
- Suggested pairing: a full-bodied white, a Fiano or an oaked Chardonnay, or a dry sparkling wine.
- On its own: at room temperature, with extra virgin olive oil and toasted bread.
- With pasta: over hot tagliatelle, so the heat opens up the truffle aroma.
- In risotto: a spoonful at the end, off the heat.
- On a board: with aged cheeses and nuts, which stand up to the truffle.
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 it real truffle or flavouring?
Truffle. It runs through the whole filling, which is why the aroma arrives as you open the tub and stays with the creaminess without covering it.
What temperature should it be served at?
Room temperature. Take it out of the fridge a while before: truffle needs warmth to release its aroma.
How should it be stored?
Refrigerated between 0 °C and 4 °C, unopened until you serve it.
Where does it come from?
From Puglia, in southern Italy, the home of burrata.