Our Superstraccia has established itself as a firm fan favourite with home cooks, restaurants and pizzerias. Despite our Superstraccia also being the inside of our Burrella, as Stracciatella is for Burrella, we often have consumers also compare it to ricotta cheese or cottage cheese. This could be attributed to the rich creamy curds and subtle tangy flavour that are synonymous with all three varieties of cheese.
When you browse the refrigerated aisles of supermarkets or scroll online, you’ll notice a common trend in naming, for example, “vegan” followed by the classic dairy terminology are most prevalent, such as “vegan cottage cheese” and “vegan ricotta”. At JULIENNE BRUNO, we choose not to imitate, but to create.
We aim for originality, both in the products we develop and in how we present them. Instead of replicating existing products and calling them “vegan” or “plant-based” versions, we wanted to offer something that feels more unique. That’s why we chose to name it Superstraccia. It’s a name that stands out, but still feels familiar - a reflection of our approach to food that respects tradition while embracing new possibilities.
A Brief History of Stracciatella
In the vibrant region of Puglia in southern Italy, two dairy delicacies shine among centuries-old traditions: Stracciatella and Burrata. These cheeses not only embody delicious flavours but also compelling stories of passion and craftsmanship passed down from generation to generation.
Stracciatella originated in Andria, Apulia, where mozzarella was traditionally shaped into a knot instead of a ball. Unsold knots would firm up considerably after a day on the shelf, so they were undone and peeled apart into shreds (to shred is stracciare, in Italian), which were then soaked in heavy cream. This process is simple yet resourceful and rooted in Italian culinary tradition. Stracciatella emphasises the importance of simplicity and quality ingredients, creating a versatile cheese that otherwise could have gone to waste.
Stracciatella is also the inside of the burrata – if you've ever cut into a fresh burrata, the creamy, curdled interior that spilled out was stracciatella. Although burrata is a crowd pleaser, arguably stracciatella is the star of the show. Most people love burrata because of what's on the inside. In fact, the only difference between stracciatella and burrata is the mozzarella's thin outside layer that forms its famous shape.
The Birth of Superstraccia
Bringing you into the 2020s, and we find ourselves inspired by that same spirit of innovation. Just as stracciatella was a new creation in its time, Superstraccia is a product and a name born of this decade. Language evolves, and every word we use was once invented. Like any cheese, Superstraccia is the result of a meticulous process—a harmonious blend of ingredients and techniques, the same can be said about the naming of it too.The name Superstraccia was inspired by the product’s texture. 'Stracciare', is the Italian verb 'to shred', which is befitting of the rich, creamy shreds and curds of our product, while bringing familiarity with the dairy classic that it is inspired by. The part of “super” was more of a branding play, where we wanted to create a rather long and complex word that stands out differently and that is a rich mouthful to pronounce. Superstraccia.
Our Superstraccia begins with soya milk and coconut fat. Through bespoke fermentation and proprietary processes—particularly heating and cooling to create the rich, creamy curds—we craft a product that’s both familiar and entirely new. While cheesemaking has been practised for thousands of years, in our Kitchen 01, we pioneered a method to develop a multi award winning dairy-free cheese with rich creamy and tangy curds. And so, Superstraccia was born.
Superstraccia’s uniqueness is beyond its texture and flavour profile, but also its versatility, perfect to dollop onto pizza, pasta, risotto, gnocchi or salads, spread into sandwiches and so much more. Unlike most plant-based cheeses on the market, our Superstraccia is nut free and coeliac friendly, providing a great option for those suffering with allergies.
Continuing a Tradition of Culinary Innovation
At JULIENNE BRUNO, we see ourselves as part of the ongoing tradition of gastronomic excellence. Our relentless pursuit of taste, quality, and creativity has captured the hearts of food lovers from all walks of life. We strive to make a lasting impact on the global food landscape, one delicious bite at a time.
We believe in the power of creation over imitation. Superstraccia isn’t just a plant-based alternative; it’s a celebration of culinary originality—a new experience that invites everyone to savour without comparison.
Don’t Imitate, Create.
Don’t Compare, Enjoy.
