The story
At Mozzabella, a dairy in Monopoli, Puglia, sixth-generation cheesemaker Vincenzo Di Trani turns out roughly 500 kilos of fresh cheese daily. As Insider Food documents, the process for burrata—a regional specialty—unfolds from milk to stretched curd, finished with a filling of stracciatella. It’s the kind of meticulous craftsmanship that defines Puglia’s dairy traditions.
The payoff comes in eating burrata at its source, fresh from the dairy. That immediacy is the whole point: a cheese that tastes of the place it was made, best enjoyed without delay. For visitors to Monopoli, Mozzabella offers a direct line to that singular experience.
Synthesised by AI from every creator’s review. First reviewed 2020.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Reviewers rave about the Burrata, calling it exceptionally creamy and fresh. The overall vibe is one of simple, indulgent satisfaction with high-quality ingredients.
“It's so creamy. It's incredible. You don't feel that there is, like, the small little pieces and the outside part, which is harder. It melts in your mouth.”
What creators say
1 creator has covered Mozzabella. Most active: Insider Food
I visited Mozzabella, a dairy in Monopoli, Puglia, run by Vincenzo Di Trani, a sixth-generation cheesemaker. The dairy produces about 500 kilos of fresh cheese daily. I learned how burrata is made, from the milk to the stretching of the curd to the filling with stracciatella. Burrata is a regional specialty of Puglia, and it's best enjoyed fresh, straight from the dairy.
Dishes mentioned
Burrata
It's so creamy. It's incredible. You don't feel that there is, like, the small little pieces and the outside part, which is harder. It melts in your mouth.
