The difference
between burrata and mozzarella

The difference between burrata and mozzarella is one of the questions we are often asked in the dining room, on Place des Cardeurs. At first glance, the two Italian cheeses look alike: same whiteness, same rounded shape, same milky freshness. Yet from the very first bite, the experience is nothing alike. Mozzarella offers a supple, elastic bite, while burrata hides a flowing heart that spreads as soon as you open it.

In this guide, we share how we tell burrata and mozzarella apart in Aix-en-Provence, without cheesemaker jargon. The idea is not to recite a technical sheet, but to help you choose the right cheese for the dish and the moment, whether you come for lunch on the terrace or dinner in our family trattoria, open since September 2021.

Mozzarella is a stretched-curd cheese: the curd is stretched and then shaped into a uniform ball, firm and melting at its core. Burrata starts from that same mozzarella but keeps only the outer shell: beneath this thin pouch hides a creamy blend of stretched-curd shreds and cream, called stracciatella. It is this flowing heart that makes burrata so distinctive, whereas mozzarella stays uniform from the outside in. In short, every burrata begins as a mozzarella, but not every mozzarella is a burrata.

On the palate, mozzarella charms with its elasticity and gentle, understated flavour: it melts beautifully with heat, which makes it an ideal partner for pizzas baked in a wood-fired oven. Burrata, richer and milkier, plays the card of generosity: it is happily added at the last moment, barely warm, to preserve its flowing heart. That is why, in Italian cooking, mozzarella is often baked and burrata is laid on raw, so each gives its very best.

At Di Micheli, we keep a tight menu, with fresh produce and no frozen dough. That same standard guides our relationship with cheese: we let mozzarella melt over our Neapolitan pizzas and give burrata a place of honour, laid on gently to keep all its freshness. Our team of five will be happy to guide you according to your cravings, whether you're torn between a melting margherita and a generous burrata pizza.

Burrata is a speciality originating from Puglia, with a recent yet well-established history. To learn more about its origin, browse the burrata page on Wikipedia, then come and taste it at our table.

Whether you're preparing a meal at home or simply trying to better understand these two Italian cheeses, what matters most is the pleasure of the table. Book your table at Di Micheli, on Place des Cardeurs in Aix-en-Provence, and let yourself be guided between burrata and mozzarella. Happy tasting.