{"id":60876,"date":"2018-11-05T10:54:53","date_gmt":"2018-11-05T09:54:53","guid":{"rendered":"https:\/\/www.horecatrends.com\/stracciatella-de-evolutie-van-mozzarella\/"},"modified":"2018-11-05T10:58:56","modified_gmt":"2018-11-05T09:58:56","slug":"stracciatella-the-evolution-of-mozzarella","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/stracciatella-the-evolution-of-mozzarella\/","title":{"rendered":"Stracciatella | The evolution of Mozzarella"},"content":{"rendered":"<p>Quite a few years ago it started in Italian restaurants, Mozzarella became the most popular cheese imaginable, even as popular that you started seeing it on menu\u2019s in restaurants all across the board, all across the globe. Then a couple of years ago we started seeing Burrata everywhere, a real delicious cheese that was even softer and better than Mozzarella and these days you can order it everywhere so time to up the ante: Stracciatella! Stracciatella di bufala are small bits of curd and the word means as much as ripped or shredded. Stracciatella is white like its predecessors and is best explained as the inside of the Burrata. Its origins are from the region of Puglia. So don\u2019t worry we are not talking about the cheese and chocolate ice-cream flavor! This soft beautiful cheese is now taking over menus globally! An article from <a href=\"https:\/\/www.linkedin.com\/in\/leonie-van-spronsen-a7018164\/\" target=\"_blank\" rel=\"noopener\">Leonie van Spronsen<\/a> reporting from New York City.<!--more--><\/p>\n<h3><strong>Stracciatella on the menu in New York<\/strong><\/h3>\n<p>My first stracciatella was at <a href=\"http:\/\/empire-diner.com\/menu\/dinner\/\" target=\"_blank\" rel=\"noopener\">Empire Diner<\/a>\u00a0eating alfresco, a delicious surprise on my focaccia. <a href=\"https:\/\/www.eataly.com\/us_en\/stores\/nyc-downtown\/mozzarella-monday-stretch-stracciatella-at-foodiversita\/\" target=\"_blank\" rel=\"noopener\">Eataly<\/a>\u00a0has already given stracciatella-stretching workshops on Mozzarella Mondays and <a href=\"https:\/\/www.oldrosenyc.com\/\" target=\"_blank\" rel=\"noopener\">Old Rose<\/a>\u00a0sticks it on your pasta with chili, in short this cheese is HOT!<\/p>\n<p>Fun fact: Italian-Americans always have different names for typical Italian ingredients; like mozzarella is \u201cMozzarell\u201d but as far as I know there is none yet for Stracciatella but my money is on \u201cStracciatell\u201d.<\/p>\n<h3><strong>Stracciatella on the menu in Amsterdam<\/strong><\/h3>\n<p>In Amsterdam we have also started seeing Stracciatella on menu\u2019s like at <a href=\"http:\/\/www.enotecaamsterdam.nl\/diner\" target=\"_blank\" rel=\"noopener\">Enoteca wine &amp; food<\/a>, where they serve buffalo Stracciatella with pane carasau, kumato tomato and caramalised onion.\u00a0<a href=\"http:\/\/fikoamsterdam.com\/menu\" target=\"_blank\" rel=\"noopener\">Restaurant FIKO<\/a> offers a smoky version: Stracciatella Pugliese affumicata e focaccia, which means as much as: \u201cThe heart of a creamy smoked Burrata cheese &#8211; Evo oil from Puglia and focaccia homemade\u201d. Now doesn\u2019t that sound delicious?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quite a few years ago it started in Italian restaurants, Mozzarella became the most popular cheese imaginable, even as popular that you started seeing it <a class=\"readmore\" href=\"https:\/\/www.horecatrends.com\/en\/stracciatella-the-evolution-of-mozzarella\/\"> read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[109,110,124,80,81,85,89,104,120],"tags":[],"class_list":["post-60876","post","type-post","status-publish","format-standard","hentry","category-trends-2","category-eating","category-p-en","category-sector-2","category-drinks-sector","category-fast-food-sector","category-restaurant-sector","category-catering-sector-2","category-product-2"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Stracciatella | The evolution of Mozzarella | horecatrends.com<\/title>\n<meta name=\"description\" content=\"The evolution from Mozzarella! First Burrata and now the growing popularity of the product Stracciatella. Served at salads and focaccia.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.horecatrends.com\/en\/stracciatella-the-evolution-of-mozzarella\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Stracciatella | De evolutie van Mozzarella\" \/>\n<meta property=\"og:description\" content=\"The evolution from Mozzarella! First Burrata and now the growing popularity of the product Stracciatella. Served at salads and focaccia.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecatrends.com\/en\/stracciatella-the-evolution-of-mozzarella\/\" \/>\n<meta property=\"og:site_name\" content=\"horecatrends.com\" \/>\n<meta property=\"article:published_time\" content=\"2018-11-05T09:54:53+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-11-05T09:58:56+00:00\" \/>\n<meta name=\"author\" content=\"Marjolein van Spronsen\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Marjolein van Spronsen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/stracciatella-the-evolution-of-mozzarella\/\",\"url\":\"https:\/\/www.horecatrends.com\/en\/stracciatella-the-evolution-of-mozzarella\/\",\"name\":\"Stracciatella | The evolution of Mozzarella | horecatrends.com\",\"isPartOf\":{\"@id\":\"https:\/\/www.horecatrends.com\/#website\"},\"datePublished\":\"2018-11-05T09:54:53+00:00\",\"dateModified\":\"2018-11-05T09:58:56+00:00\",\"author\":{\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3\"},\"description\":\"The evolution from Mozzarella! First Burrata and now the growing popularity of the product Stracciatella. Served at salads and focaccia.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/stracciatella-the-evolution-of-mozzarella\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.horecatrends.com\/en\/stracciatella-the-evolution-of-mozzarella\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/stracciatella-the-evolution-of-mozzarella\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.horecatrends.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Stracciatella | The evolution of Mozzarella\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.horecatrends.com\/#website\",\"url\":\"https:\/\/www.horecatrends.com\/\",\"name\":\"horecatrends.com\",\"description\":\"Van Spronsen &amp; Partners horeca-advies\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.horecatrends.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3\",\"name\":\"Marjolein van Spronsen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g\",\"caption\":\"Marjolein van Spronsen\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Stracciatella | The evolution of Mozzarella | horecatrends.com","description":"The evolution from Mozzarella! First Burrata and now the growing popularity of the product Stracciatella. Served at salads and focaccia.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.horecatrends.com\/en\/stracciatella-the-evolution-of-mozzarella\/","og_locale":"en_US","og_type":"article","og_title":"Stracciatella | De evolutie van Mozzarella","og_description":"The evolution from Mozzarella! First Burrata and now the growing popularity of the product Stracciatella. Served at salads and focaccia.","og_url":"https:\/\/www.horecatrends.com\/en\/stracciatella-the-evolution-of-mozzarella\/","og_site_name":"horecatrends.com","article_published_time":"2018-11-05T09:54:53+00:00","article_modified_time":"2018-11-05T09:58:56+00:00","author":"Marjolein van Spronsen","twitter_misc":{"Written by":"Marjolein van Spronsen","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.horecatrends.com\/en\/stracciatella-the-evolution-of-mozzarella\/","url":"https:\/\/www.horecatrends.com\/en\/stracciatella-the-evolution-of-mozzarella\/","name":"Stracciatella | The evolution of Mozzarella | horecatrends.com","isPartOf":{"@id":"https:\/\/www.horecatrends.com\/#website"},"datePublished":"2018-11-05T09:54:53+00:00","dateModified":"2018-11-05T09:58:56+00:00","author":{"@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3"},"description":"The evolution from Mozzarella! First Burrata and now the growing popularity of the product Stracciatella. Served at salads and focaccia.","breadcrumb":{"@id":"https:\/\/www.horecatrends.com\/en\/stracciatella-the-evolution-of-mozzarella\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.horecatrends.com\/en\/stracciatella-the-evolution-of-mozzarella\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.horecatrends.com\/en\/stracciatella-the-evolution-of-mozzarella\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.horecatrends.com\/en\/"},{"@type":"ListItem","position":2,"name":"Stracciatella | The evolution of Mozzarella"}]},{"@type":"WebSite","@id":"https:\/\/www.horecatrends.com\/#website","url":"https:\/\/www.horecatrends.com\/","name":"horecatrends.com","description":"Van Spronsen &amp; Partners horeca-advies","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.horecatrends.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3","name":"Marjolein van Spronsen","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g","caption":"Marjolein van Spronsen"}}]}},"_links":{"self":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/60876","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/comments?post=60876"}],"version-history":[{"count":2,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/60876\/revisions"}],"predecessor-version":[{"id":60878,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/60876\/revisions\/60878"}],"wp:attachment":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/media?parent=60876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/categories?post=60876"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/tags?post=60876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}