As if buffala mozzarella weren’t luscious and creamy enough, somehow it was topped when the Burrata was invented. It’s sort of the epicurean version of a Glaswegian deep-fried Mars Bar – solid mozzarella on the outside, a mixture of mozzarella and cream on the inside. Unctuous, baveuse as the French say about the inside of a soufflé or an Omlette. What’s particularly indulgent is that it must be eaten fresh. Ours apparently arrived from Southern Italy this morning and should be gone by tomorrow.

As a particularly cultured German friend, who is quite hard to impress, exclaimed, “it’s sex in bocca!”.

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