Sanguedolce S.r.l.

Sanguedolce has defined burrata production in Andria since 1918, when founder Tommaso began hand-crafting this cow's-milk specialty. The producer's commitment centres on controlled sourcing and rigorous processing—each batch delivered within 48 hours to preserve the delicate balance between the firm outer casing and the creamy, hand-shredded interior. Operating across Puglia's 257-municipality protection zone, Sanguedolce treats every stage as critical, rejecting shortcuts to achieve the textural precision that distinguishes authentic burrata.

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