Burrata from Andria with Apulian frisella and olive pâté from the Boutique del Formaggio e Salume (Scandiano, RE). An excellent aperitif paired with Garganega Brut. The invention of burrata is the result of the skilled Apulian art of cheese-making, particularly that of Andria. Burrata is said to have been invented by Lorenzo Bianchino at the Piana Padula farm, located near Castel del Monte, where “manteche” (slightly aged stretched-curd cheeses filled with butter) were produced, during the heavy snowfall of 1956 that also hit the Apulian town, making it difficult to transport milk and dairy products into the city. Bianchino thus had the idea of creating a sort of pouch made of mozzarella dough—essentially a bag—to hold cream and shredded mozzarella (known as stracciatella). This is how Burrata di Andria came into being, and it immediately became a huge success in Italy and around the world. The frisella (or friseḍḍa, freseḍḍa, frisa, or friseddha in the various Apulian variants), is a tarallo made from durum wheat (but also barley or a combination of both in varying proportions) that is baked, cut in half horizontally, and then baked again until crisp. As a result, it has one porous side and one compact side. It is important to distinguish between frisa and bread: frisa is not actually bread, since it is baked twice (bis-cotto). To enjoy it, soak it in cold water for a time that depends on personal preference and the consistency of the baked dough. Then season it with fresh tomatoes, oregano, salt, and a drizzle of extra-virgin olive oil.