Burrata di Andria tells of the ingenuity of a generation of skilled artisans, whose spirit of initiative has become a guide for today's cheese-makers. This delicious cheese, known and appreciated all over the world, was born from the need to preserve milk. We are at the beginning of the 1900s and the Andrian cheesemaker Lorenzo Bianchino, due to a heavy snowfall that hit the area, was unable to bring the milk to the city from the farms. But all that precious commodity could not be wasted! So it was that Lorenzo decided to use this milk to create a 'sacca' made of spun paste in which to store the scrapings from this processing. These same "sfilacci", immersed in the cream that emerged from the processing of the milk, now called stracciatella, not only preserved perfectly but also acquired a unique flavour! The bag was then closed at the top, creating the typical shape we all know today. Of necessity... virtue!