Comments on: Burrata http://www.italiannotebook.com/food-wine/burrata/ The Free, Brief, Daily email from Italy read by (tens of) thousands worldwide! Mon, 06 Feb 2012 23:06:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Denise http://www.italiannotebook.com/food-wine/burrata/#comment-4067 Denise Mon, 05 Jul 2010 15:11:18 +0000 http://www.italiannotebook.com/?p=6934#comment-4067 For those that visit or live in San Francisco, The North Beach Restaurant in Little Italy has excellent Burrata. They make it onsite and serve it with tomatoes! For those that visit or live in San Francisco, The North Beach Restaurant in Little Italy has excellent Burrata. They make it onsite and serve it with tomatoes!

]]> By: Maria Filice http://www.italiannotebook.com/food-wine/burrata/#comment-3312 Maria Filice Mon, 10 May 2010 16:51:41 +0000 http://www.italiannotebook.com/?p=6934#comment-3312 cara, the first time i ate burrata was in Salerno. it was wrapped in leaves and when i tried it with crusty bread, it was very orgasmico - wow! love it! maria ! cara,
the first time i ate burrata was in Salerno. it was wrapped in leaves and when i tried it with crusty bread, it was very orgasmico – wow! love it! maria !

]]> By: Joseph D. Spano http://www.italiannotebook.com/food-wine/burrata/#comment-3311 Joseph D. Spano Mon, 10 May 2010 14:36:26 +0000 http://www.italiannotebook.com/?p=6934#comment-3311 ..as with all others (non Italiana ) issues are made where non is required. To enjoy Burrata is to enjoy it. Certainly over caffe we might discuss the ways to make it properly , yet in Gravina in Puglia, Eleanora is close to corretto! ..as with all others (non Italiana ) issues are made where non is required. To enjoy Burrata is to enjoy it. Certainly over caffe we might discuss the ways to make it properly , yet in Gravina in Puglia, Eleanora is close to corretto!

]]> By: Katie http://www.italiannotebook.com/food-wine/burrata/#comment-3310 Katie Mon, 10 May 2010 14:09:43 +0000 http://www.italiannotebook.com/?p=6934#comment-3310 Some of this is copied from the (also inaccurate) wikipedia entry on burrata. Exlpain? Some of this is copied from the (also inaccurate) wikipedia entry on burrata. Exlpain?

]]> By: Carol Coviello-Malzone http://www.italiannotebook.com/food-wine/burrata/#comment-3309 Carol Coviello-Malzone Mon, 10 May 2010 13:53:36 +0000 http://www.italiannotebook.com/?p=6934#comment-3309 When in Rome, I often buy a warm slice of pizza rossa (that's a slice of pizza with a thin spread of tomato sauce) from the Forno al Campo de Fiori, march over to the local latteria (store selling primarily dairy products), run back up to my apartment as quickly as I can, top the pizza with that luscious burrata - then slowly savor my creation. When in Rome, I often buy a warm slice of pizza rossa (that’s a slice of pizza with a thin spread of tomato sauce) from the Forno al Campo de Fiori, march over to the local latteria (store selling primarily dairy products), run back up to my apartment as quickly as I can, top the pizza with that luscious burrata – then slowly savor my creation.

]]> By: Arthur Schwartz http://www.italiannotebook.com/food-wine/burrata/#comment-3308 Arthur Schwartz Mon, 10 May 2010 13:48:14 +0000 http://www.italiannotebook.com/?p=6934#comment-3308 I should have said all cow's milk and water buffalo cheeses in SOUTHERN ITALY. I should have said all cow’s milk and water buffalo cheeses in SOUTHERN ITALY.

]]> By: Arthur Schwartz http://www.italiannotebook.com/food-wine/burrata/#comment-3307 Arthur Schwartz Mon, 10 May 2010 13:46:24 +0000 http://www.italiannotebook.com/?p=6934#comment-3307 to continue NOT a water buffalo cheese. It's a cow's milk cheese. The way the curd is worked is NOT unique to burrata. All cow's milk and buffalo cheeses, including scamorza, caciocavallo, provola and provolone, are made by the same heat and stretch method. In the case of burrata, the sack is fully worked cheese, the inside strands are not, then mixed with heavy cream. In general, I am afraid, this was the rare ill-informed Italian Notebook piece. to continue

NOT a water buffalo cheese. It’s a cow’s milk cheese. The way the curd is worked is NOT unique to burrata. All cow’s milk and buffalo cheeses, including scamorza, caciocavallo, provola and provolone, are made by the same heat and stretch method. In the case of burrata, the sack is fully worked cheese, the inside strands are not, then mixed with heavy cream.

In general, I am afraid, this was the rare ill-informed Italian Notebook piece.

]]> By: Arthur Schwartz http://www.italiannotebook.com/food-wine/burrata/#comment-3306 Arthur Schwartz Mon, 10 May 2010 13:41:15 +0000 http://www.italiannotebook.com/?p=6934#comment-3306 Sorry, Eleanora, but you have several inaccuracies in this piece. Burrata is NOT Sorry, Eleanora, but you have several inaccuracies in this piece. Burrata is NOT

]]> By: Roseann http://www.italiannotebook.com/food-wine/burrata/#comment-3305 Roseann Mon, 10 May 2010 13:29:40 +0000 http://www.italiannotebook.com/?p=6934#comment-3305 E- Elegant post. R E-

Elegant post.

R

]]> By: Rosemary http://www.italiannotebook.com/food-wine/burrata/#comment-3304 Rosemary Mon, 10 May 2010 12:48:12 +0000 http://www.italiannotebook.com/?p=6934#comment-3304 How delightfully yummy!!! I have never seen this. I guess that's one more reason to return to Italy! How delightfully yummy!!! I have never seen this. I guess that’s one more reason to return to Italy!

]]>