I recently made fried pizzas with stracciatella—incredibly good, and so simple. I paired them with a cherry tomato butter sauce. While you can absolutely make that recipe with fresh mozzarella—or really any cheese you like—the stracciatella combo is just SO good. It can be a little tricky to find sometimes, but honestly, it’s incredibly easy to make at home, and probably better than most packaged versions you’ll find in stores.
Making stracciatella at home is super simple: fresh mozzarella, cream, and a pinch of salt. Let it sit briefly, then use it however you like. It’s one of those ingredients that’s simple, to the point, and totally transforms a dish. Swap it in for mozzarella in a caprese, spoon it onto pizza bianca (or any pizza), or top a big bowl of pasta with it, you get the idea.
It’s one of those ingredients that’s so simple, to the point, and transforms a dish.
What Is Stracciatella Cheese?
Let’s clear something up first: when you mention stracciatella there are three things that come to mind. This creamy cheese (stracciatella cheese), a chocolate flecked ice cream (stracciatella gelato) and an egg-drop soup (stracciatella soup). All very delicious. But here we’re focusing on the cheese!
Stracciatella cheese is the creamy, torn mozzarella filling found inside burrata. Traditionally made in Puglia, in southern Italy, stracciatella gets its name from the Italian word straccio, meaning “rag” or “shred,” a nod to those torn, strands of mozzarella. It’s made by shredding fresh mozzarella and mixing it with cream and salt until soft, silky, and super creamy. It’s rich and delicate—like an ultra creamy mozzarella in texture—and works great in both warm and cold dishes.
This is the kind of ingredient that makes simple meals feel like something much more special. But it is SO easy to make!
Ingredients You’ll Need
You’re only gonna need three things to make this:
- 1 ball fresh mozzarella (~8oz) – You want high-quality, fresh mozzarella packed in water. Either Fior di Latte (cow’s milk) or Mozzarella di Bufala (buffalo milk) work here.
- 1/2 cup heavy cream – More or less, depending on how creamy you want the final texture.
- A pinch of salt – Season to your liking.
That’s it. No fancy tools, no cooking.
How to Make Stracciatella Cheese
- Tear The Mozzarella
Tear your mozzarella into thin strips or bite-size pieces. Make them as large, or small, as you like. - Mix with Cream and Salt
Place the mozzarella in a bowl and cover with your heavy cream. Add in a generous pinch of salt. You may need more or less depending on how salty your mozzarella is to start with. - Let It Sit
Let sit for an hour or so. The longer you let it sit, the creamier it gets as the cheese and cream meld together. You can let it sit at room temp for about an hour, any longer than that stash it in the fridge. - Eat up!
Use it however you like. I used this to top Pizza Fritta, but it’s great on Pizza Bianca, on a Grilled Peach Panzanella or even as a substitute for fresh mozzarella in a Caprese salad.
How to Use Stracciatella
Once you make it, you’ll start putting it on everything. Here are a few of my favorite ways to use it:
- On fried pizzas – Crispy dough, melty stracciatella, done.
- Pizza Bianca – Slathered on freshly baked pizza bianca with mortadella and pistachio pesto. Perfect.
- Grilled Peach Panzanella – The creaminess is perfect with juicy grilled peaches and crunchy croutons. Swap it in for the burrata.
- A twist on the Classic Caprese – Use it in place of fresh mozzarella and top with ripe tomatoes, basil, and balsamic. This would be great in my Stone Fruit Caprese. The ultimate summer starter!
- Topped over pasta – Especially good with a cherry tomato butter sauce or with a no-cook pesto. A few of my favorites are a Pesto Rosso, Pistachio Pesto or even a classic Basil Pesto.
- Smeared on crusty bread – A drizzle of honey or olive oil on top never hurts. It makes a great variation on ricotta toast. Swap out the whipped ricotta and use a few spoonfuls of homemade stracciatella instead. Yum!
FAQ About Stracciatella Cheese
What is stracciatella cheese?
Traditionally made in Puglia, in southern Italy, stracciatella gets its name from the Italian word straccio, meaning “rag” or “shred,” a nod to its torn, stringy strands of mozzarella.
It’s made from fresh mozzarella, cream, and salt. No special tools or ingredients needed. All the magic happens as the cheese and cream meld together to create that delicious, creamy consistency.
Can I use low-moisture mozzarella?
No. You want soft, fresh mozzarella packed in water.
Can I make stracciatella ahead of time?
Yes! It’ll last in the fridge for 2–3 days. Just let it come to room temp before serving for the best texture and flavor. Also, be sure to keep it in an airtight container. The high fat content, both in the cheese and the heavy cream, will absorb any aromas in your refrigerator, so keep it well sealed.
Is stracciatella the same as burrata?
Stracciatella is the filling inside that delicious ball of burrata. So no, not the same, but you can use one in place of the other.
Can I use stracciatella in place of burrata?
Yes—and it’s often easier to portion and serve, especially for group meals or on things like pizza or individual servings of pasta.
Can you put stracciatella on pizza?
Absolutely, but I recommend adding it after the pizza comes out of the oven. Stracciatella is meant to be eaten fresh and creamy, and baking it will causes the cream to split. Spoon it over hot pizza right before serving, like on my Pizza Fritta or Pizza Bianca.
More Recipes to Try Next
Pizza Fritta (Fried Pizza) – Small individual fried pizzas topped with mortadella, stracciatella, pistachios, and basil. A great snack or appetizer that is incredibly delicious.
Pizza Bianca (Roman White Pizza) – This Roman-style pizza bianca is golden, crispy, and perfect for sandwiches with pistachio pesto, burrata, and mortadella. It is so good!
Grilled Peach Panzanella Salad with Burrata – A grilled peach panzanella salad with burrata, basil, and crispy ciabatta croutons. A summer salad that’s juicy, creamy, crunchy—and perfect for warm weather.
Cherry Tomato Butter Sauce – A simple, silky tomato sauce made with just a handful of ingredients. Rich from butter, naturally sweet from cherry tomatoes, and perfect for tossing with your favorite pasta.
Stone Fruit Caprese Salad – This stone fruit caprese salad is a delicious twist on the classic! Juicy peaches, plums, tomatoes, and fresh mozzarella get topped with fresh mint and oregano.
Pistachio Pesto – A recipe for pistachio pesto with basil and mint. A Sicilian pesto that’s full of flavor and goes great on just about everything.
Did you make your own Stracciatella?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I’d love to see it!
Easy Stracciatella Cheese Recipe
Ingredients
- 1 ball fresh mozzarella ~8 oz.
- 1/2 cup heavy cream Use more or less depending on how creamy you want your stracciatella.
- pinch salt Season it to your liking.
Instructions
- Tear your mozzarella into thin strips or bite-size pieces. Make them as large, or small, as you like.
- Place the pieces in a bowl and cover with heavy cream. Add a generous pinch of salt. You may need more or less depending on how salty your mozzarella is to begin with.
- Let sit for an hour or so. The longer you let it sit, the creamier it gets as the cheese and cream meld together. (You can let it sit at room temp for about an hour, any longer than that stash it in the fridge.)
- Then, use it however you like. (see notes for my recommendations)
Notes
How to use your stracciatella:
Pizza Fritta – Crispy and chewy dough topped with melty stracciatella, mortadella and pistachio oil. Pizza Bianca – Slathered on freshly baked pizza bianca with mortadella and pistachio pesto. Grilled Peach Panzanella – The creaminess is perfect with juicy grilled peaches and crunchy croutons. Swap it in for the burrata. A Twist on The Classic Caprese – Use it in place of fresh mozzarella and top with ripe tomatoes, basil, and balsamic. This would be great in my Stone Fruit Caprese. The ultimate summer starter! Over Pasta – Especially good with a cherry tomato butter sauce or with a no-cook pesto. A few of my favorites are a Pesto Rosso, Pistachio Pesto or even a classic Basil Pesto.Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
2 thoughts on Easy Stracciatella Cheese Recipe
Great choice for linch. Or a pre-dinner app.
Such a good starter with a drizzle of olive oil and balsamic