Asseliti Domenico e DeFato Graziella SNC

In Andria, among the 257 Apulian municipalities that define the protected area, Domenico Asseliti and Graziella DeFato run an artisanal dairy dedicated to a single product: Burrata di Andria IGP. The process begins with locally sourced cow's milk, transformed into stretched curd; the sheet is then opened and filled with hand-spun ricotta, suspended in fresh cream. It's a technique that thrives on precise timing and skilled hands, where temperature and freshness determine its success. The result is a delicate texture and a balanced flavor, distinguishing this denomination from industrial imitations. Here, craftsmanship isn't just a label but a daily method, capable of preserving the product's subtlety until the moment it's cut. Visitors to Andria can stop by the dairy to observe the live production and taste the burrata at its peak, when the cream is still warm and the soft heart yields just beneath the blade.

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