Burrata of Andria recounts the ingenuity of a generation of skilled artisans, whose spirit of initiative has become a guide for current dairies. This delicious cheese, known and appreciated all over the world, was born from the need to preserve milk. We are in the early 1900s and the Andriese cheese maker Lorenzo Bianchino, due to a heavy snow that hit the territory, does not have the opportunity to bring milk to the city from the farms. But all that precious good could not be wasted! So it was that Lorenzo decided to create with this milk a “bag” made of spun paste where to keep the scraps of this process. These same frays, immersed in the cream surfaced by the transformation of the milk, now called stracciatella, not only were preserved in an optimal way but also acquired a unique flavor! The bag was then closed at the top creating the typical shape that we all know today. Of necessity … virtue!