La burrata is a type of formaggio fresco [fresh cheese] originally created in Andria, Puglia. Lately it seems like burrata has become the “it” cheese among trendy American restaurants – Italian and even non-Italian eateries feature burrata on their menus, as an appetizer, pizza or pasta topping. Essentially a pouch of stretched curd that encloses a filling of mozzarella shreds and panna [cream], la burrata is best eaten with … Continue reading Burrata in the making