A century after it was first made on a farm in southern Italy, burrata has grown from a regional solution to surplus milk into a global culinary phenomenon—and
a $4 billion industry.
“20 years ago it was mozzarella, now it’s burrata,” said Sumit Govind Sharma, co-author of the book '100 Years of Burrata', summing up the cheese’s sharp rise in popularity over the past decade.
Burrata originated in the early 1920s in Andria, a town in Italy’s Puglia region, during a harsh winter. Crafted from mozzarella curds and cream, it reflected the Italian tradition of resourcefulness—creating something new from what was available.
Over time, its distinctive contrast of a soft outer shell and a rich, creamy centre helped it move far beyond its place of origin. Today, it is often described as the “Queen of Italian cheeses.”
The cheese’s centenary was marked in Mumbai with a series of curated dining events led by Michelin-starred Chef Giovanni Papi. At an exclusive Chef’s Table, Papi presented menus rooted in classical Italian technique while placing burrata at the centre of contemporary interpretations, underscoring its dual role as heritage ingredient and modern global staple.
“Burrata is the heart and soul of Italian food—a century of artisanal craftsmanship and passion,” Papi said. “I am honoured to celebrate this milestone in Mumbai and share the real tastes of my home country with India’s versatile eaters.”
Midway through the celebrations, the book 100 Years of Burrata—written by Doug Singer, Flavel Monteiro and Sumit Govind Sharma—was unveiled. The book traces the cheese’s journey through history, culture and cuisine, documenting how a local product became a worldwide symbol of Italian food.
Monteiro called burrata’s evolution a story of “resourcefulness, creativity, and the enduring power of tradition,” adding that launching the book in India reflected the cheese’s international appeal.
Discussions during the event frequently turned to how global exposure has changed dining habits in India. In an interview with CNBC-TV18, Sharma said travel and social media have reshaped expectations. “Today everything is storytelling,” he said. “That is what social media has done.”
He argued that despite changing formats and rising experimentation, fundamentals still matter. “For me, the most important mainstay is food. If I give bad food, will people come again? They will not come again,” Sharma said, describing food, service, ambience and marketing as the four pillars of hospitality.
As burrata marks 100 years since its creation, its scale today underscores that transformation. “Burrata today is a $4 billion industry globally,” Sharma said—an outcome few could have imagined when it was first made as a practical response to scarcity in rural Puglia.
