Burrata
Posted on Saturday, 11th April 2009 in Food & Wine, Puglia, Rome & Lazio. | 22 Comments
Burrata is the perfect food: a thin skin of mozzarella that is formed into a purse, filled with cream and shreds of more mozzarella, and sealed. I was first introduced to burrata in NJ, strangely enough, but it wasn’t until I visited Puglia a few years back that I REALLY experienced it in all its glory, devouring this milky miracle that was served to me no more than an hour after it was born. In Rome we don’t get burrata quite that fresh, but I’ve scoped out the places in town to get a pretty decent substitute. Volpetti, Roscioli (the restaurant not the forno), and Casa Bleve have this ingenious creation driven up from Andria (the city in the province of Bari from which it hails) fresh in the morning to be served that very day.
April 11th, 2009 at 8:48 pm
True true, it’s so damn perfect. Best fresh cheese I’ve ever eaten. Also had three different Italians tell me it’s made with butter.
After I (politely, canadian-ly) explain “burrata = buttery texture” they deny it, or insist on some other mythical cheese exactly like burrata with a name they can’t remember at the moment but that I swear definitely actually contains butter really Jordan it does.
Can’t argue too much about this; not Italian, haven’t been here even two years. Need more ammo from food expert (you) to win my future burrata debates.
April 16th, 2009 at 12:58 am
[...] you may have gathered from a previous post or two, I love cheese. But the truth is, I am even more passionate about beer. Yeah, I know. [...]
April 20th, 2009 at 10:06 pm
Ha! Yes, I know this well. People who assume you don’t know or understand anything about food because you are foreign. Isn’t that so…what’s the word…charming? Yes, that’s it.
I am headed to Andria next week and I intend to post video evidence that burrata contains no butter! Just upload the footage to some portable device and you will be vindicated!
April 26th, 2009 at 10:54 am
[...] Via dei Giubbonari, 21 (Campo) Pricey wine bar with a great list, excellent food (try the burrata) and some of the slowest service around. Try the carbonara. Also, their bakery nearby on Via dei [...]
April 28th, 2009 at 8:38 pm
cul de sac also serves up brill burrata. that is where i first had it. surprisingly, one can also find it, wrapped in a fresh green leaf, at my (now former) local grocery store- Pam (testaccio)- in the deli section. however, paired w. a nice white like vermentino would be best- so perhaps one should stick to having it at a wine bar!
April 28th, 2009 at 10:44 pm
@exromana You are a wealth of information on Testaccio! I think you need to write a guest post on eating in your old hood!
April 29th, 2009 at 8:29 am
[...] Parla Food is headed to Puglia, the land of cozze ripiene, panzerotti, turcinieddhi, and burrata (to name a few of my favorite foods). Puglia is, in my humble opinion, Italy’s best food [...]
July 30th, 2009 at 8:24 pm
If anybody is in New York City, the Burrata served at Frank, Lil Frankies and Supper (all the same owner and all in the EastVillage) is not only flown in on the regular direct from Italy, but is easily one of the best cheese experiences I’ve ever had the luxury of having. It serves 2-4.
August 4th, 2009 at 9:20 pm
You are so right about that. Love their burrata tho nothing beats eating it in Puglia 5 min after its born.
August 26th, 2009 at 4:32 am
[...] come true for me. For an up close and personal account of the cheese of Puglia head on over to Parla Food and read about Katie’s experience with burrata. It’s the next best thing to being [...]
September 7th, 2009 at 8:36 pm
[...] the word “favorite” around a lot when I talk about food. Last week , I declared köfte, burrata, and pizza as my abosulte favorites. And I meant it at the time. Then I returned to Rome after [...]
September 30th, 2009 at 2:32 pm
[...] Taverna will reopen just 20 yards away at number 9 on the same street. Their famous caponata, burrata-filled ravioli (pictured above), and pappardelle with veal and black truffles will be served in a [...]
November 30th, 2009 at 12:32 pm
[...] in Italian bomba is a word used to describe something heavy and fattening. For example, “that sack of mozzarella filled with cream was a bomba. Last week I indulged in the Arancina Bomba at Bar Touring in [...]
December 6th, 2009 at 6:04 pm
[...] scottato con burrata di Bufala e pomodori arrosto Seared mackerel with buffalo’s milk burrata and roasted [...]
January 17th, 2010 at 2:56 am
[...] were a tribute to southern Italy: a bottle of Villa Raiano Greco di Tufo from the Wine Vault, burrata from the very new Lucy’s Whey, and a durum wheat loaf from Amy’s [...]
June 18th, 2010 at 8:28 pm
[...] shared this triad of creamy burrata goodness with Mamma Parla and my friend Jessica at Pugliamonti, the vegetarian-organic-pugliese [...]
June 18th, 2010 at 8:31 pm
[...] Giubbonari location). Ordinarily I would never encourage anyone to eat a meal there (stick to the burrata and pata negra) but this calls for an [...]
June 19th, 2010 at 12:45 pm
[...] pugliese specialties: pezzetti e involtini di cavallu, pasticciotti, mustaccioli, fave e cicoria, burrata, gamberi rossi di Gallipoli, pane di Altamura, focaccia, tieddhra di cozze e patate, cozze pelose, [...]
November 14th, 2010 at 1:57 am
[...] to Roscioli for dinner. This vineria/salumeria/restaurant serves two of my top 20 dishes in Rome: burrata with semi-sundried tomatoes and one of the best carbonaras around. Neither disappointed. Nor did [...]
December 20th, 2010 at 11:55 pm
[...] dining room. I planned on just having a quick plate of pasta but I was tempted by the burrata on the menu. When it was served it was…oh I hate to even say it…ice cold. Burrata, [...]
January 17th, 2011 at 11:07 pm
[...] opened Porsena, Sara Jenkins’ pasta-focused restaurant in the East Village. The crostino with burrata and bottarga, the olive oil poached baby squid, and a plate of spaghetti al pomodoro were all [...]
June 17th, 2011 at 2:37 pm
[...] Burrata may be the greatest invention. Roscioli (Via dei Giubbonari 21) is the best spot in Rome for it. Booking a table at lunchtime or many days in advance for dinner is the best way to get it. [...]