Pronunciation: [pl. boo-REE-noh; boo-REE-nee]

A special pasta filata-style cow's-milk cheese that hails from southern Italy (Apulia, Basilicata, Calabria, Campangna and Sicily). Burrino is made by hand-shaping the fresh cheese (such as mozzarella or provolone) around a pat of very cold butter, then tying it at the top. Such cheeses may also sometimes be stuffed with other foods, such as a chunk of salami; some are smoked. Burrino, which can be fresh or ripened for a few weeks, is also called burielli, butirro, manteca, piticelle and provole, depending on where the cheese is made.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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