Burrata · Paris 11
Where to eat burrata in Paris: four dishes at Impronta
As a starter, on a pizza or inside a ravioli: Apulian burrata is all over Impronta’s menu, on the Faubourg Saint-Antoine. From €12.
Our burrata dishes
Four dishes built around a whole Apulian burrata, or its heart:
- Burrata Zaalouk€13Burrata from Apulia on a Moroccan-style zaalouk: fire-roasted aubergine caviar cooked with fresh chopped tomatoes, fresh coriander and a subtle spice blend, coriander oil and cherry tomato bonbon.
- Burrata Pomarola€12Burrata from Apulia, pomarola (homemade Italian tomato sauce, slow-simmered and served cold), focaccia croutons.
- Margherita Burrata€17The classic, topped with a generous burrata from Apulia.Add candied tomatoes: €2.
- Ravioli di Maresea€22Ravioli marbled with cuttlefish ink, burrata heart, king prawns and lemon zest, pan-fried in a shellfish bisque, preserved lemon slivers, crispy prawn, fresh herbs.
And stracciatella, its heart, on:
- Carpaccio d’Oratasea€14.50Sea bream carpaccio, stracciatella, avocado guacamole with sun-dried tomatoes, ñora pepper, preserved lemon, fresh herbs, bottarga powder.
- Tagliatelle pomodoro e stracciatella€17Fresh homemade tagliatelle, tomatoes slowly reduced pomarola-style, Apulian stracciatella spuma, green oil, a touch of smoked paprika.
- Moltobellahalal€19Ricotta, fior di latte, veal mortadella with pistachio, pistachio cream, crushed pistachios, stracciatella.
- Tartufo€21Truffle cream, parmesan, fior di latte, stracciatella.
- Polpettehalal€18Tomato sauce, fior di latte, homemade polpette (meatballs) seasoned the chef’s way, stracciatella.
Burrata Zaalouk, between Italy and Morocco
Our best seller, and the signature of Amale, the chef, who grew up between Italy and Morocco: Apulian burrata on zaalouk, the Moroccan fire-roasted aubergine caviar, with fresh tomatoes, coriander and spices. €13, vegetarian.
Vegetarian dishesBurrata, stracciatella or mozzarella?
| Burrata | Stracciatella | Mozzarella | |
|---|---|---|---|
| What it is | A hand-closed pouch of pasta filata, filled with stracciatella | The heart of burrata: hand-torn pasta filata soaked in cream | Pasta filata on its own, no filling |
| Texture | Soft casing, creamy heart that runs when cut | Melting strands in cream | Firm and springy |
| At Impronta | Burrata Zaalouk, Burrata Pomarola, Margherita Burrata, Ravioli di Mare | Tagliatelle, sea bream carpaccio, Moltobella, Tartufo and Polpette pizzas | Fior di latte on the pizzas |
Definitions of burrata and stracciatella: single document for Burrata di Andria PGI, Official Journal of the European Union (C 263, 20 July 2016).
Born in Andria, in Apulia
The EU specification records an oral tradition: on a masseria in Andria, in the early 20th century, Lorenzo Bianchino could not take his milk into town because of heavy snow. He mixed the leftover pasta filata with cream and wrapped it all in a casing of pasta filata. Burrata was born.
The Touring Club guide mentions it as early as 1931. Since 2016, “Burrata di Andria” has been a protected geographical indication (Implementing Regulation (EU) 2016/2103): cow’s milk, 100 g to 1 kg, stracciatella torn by hand.
Burrata myths
« Burrata is just a big mozzarella »
It has a pasta filata casing, like mozzarella, but inside is a mix of cream and shredded pasta filata: stracciatella.« It is an ancient cheese »
It dates from the early 20th century, according to the Andria tradition recorded in its specification, and is first mentioned in writing in 1931.« Stracciatella is an ice cream »
The cheese has the same name, from “stracciare”, to tear: the pasta filata is torn by hand into irregular shreds.« It keeps like any cheese »
Its specification says so: it is meant to be eaten fresh, with a short shelf life.
Visit us
Find us & book
On the Faubourg Saint-Antoine, a short walk from Faidherbe-Chaligny metro station.
Getting here from Nation, Faidherbe or ReuillyAddress
273 rue du Faubourg Saint-Antoine
75011 Paris
Opening hours
- Closed on Tuesdays
- Monday, Wednesday to Saturday: 12-2:30pm and 7-10:30pm
- Sunday : 12:30-3pm and 7-10:30pm
FAQ
Before you come
Where can I eat burrata in Paris?
At Impronta, an Italian restaurant in the 11th arrondissement, 273 rue du Faubourg Saint-Antoine, near Faidherbe-Chaligny metro: Burrata Zaalouk, Burrata Pomarola, Margherita Burrata and ravioli with a burrata heart.
How much is burrata at Impronta?
Burrata Pomarola €12, Burrata Zaalouk €13, Margherita Burrata €17, Ravioli di Mare €22.
What is the difference between burrata and stracciatella?
Stracciatella is the heart of burrata: hand-torn pasta filata soaked in cream. Burrata is that stracciatella sealed in a pouch of pasta filata.
Is there a vegetarian burrata at Impronta?
Yes, the Burrata Zaalouk (€13) and the Margherita Burrata (€17) are vegetarian.
A table for tonight, or for Sunday lunch
Fresh pasta made by hand and pizzas from the Neapolitan oven, on the Faubourg Saint-Antoine.