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.
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.
[…] 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. […]
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!
[…] 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 […]
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!
@exromana You are a wealth of information on Testaccio! I think you need to write a guest post on eating in your old hood!
[…] 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 […]
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.
You are so right about that. Love their burrata tho nothing beats eating it in Puglia 5 min after its born.
[…] 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 […]
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[…] shared this triad of creamy burrata goodness with Mamma Parla and my friend Jessica at Pugliamonti, the vegetarian-organic-pugliese […]
[…] 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 […]
[…] 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, […]
[…] 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 […]
[…] 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, […]
[…] 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 […]
[…] 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. […]