People living in Puglia – the southern Italian region set right at the "heel" of the boot – are very lucky. They have a wonderful land surrounded by an almost tropical ocean with plenty of sun-soaked ingredients, such as intense extra virgin olive oil and juicy tomatoes. But, best of all, they have been eating burrata daily for almost a century.
Its birth, though, is pretty recent: some date it back to the 1920s; others claim it was "invented" in 1956 in a farm near Andria – a small town in the Bari province, still today considered the heart of the burrata production – by Lorenzo Bianchino Chieppa, a farmer and cheesemaker who was not able to go and sell the cream he had made with his cows' milk due to a blizzard.
Discover the handmade process of burrata at our complimentary class and tasting at Foodiversità, our free food "university" on February 20 at 1 p.m. with our Education Manager Ryan Gormley as he guides you step-by-step.
Foodiversità is located in the scenic northwest corner of the market, overlooking 1 World Trade Center. No registration is necessary; seating is first come, first served.