I had the pleasure of dining at A16 in San Francisco last week with a dear friend and amateur gastronome. For weeks she had gone on and on about the cheese, so much so, I was convinced this cheese held mystical properties.
For those of you who have never tasted proper, fresh burrata, I weep. It was quite possibly the most uncomplicated and yet most pleasurable morsel that had ever crossed my lips. Flown in daily from Gioia Cheese in Los Angeles, burrata is a paragon of artisinal craftsmanship. Native to the Puglia region of Italy, burrata is handcrafted from traditional mozzarella in a process which optimally lasts only ten seconds. It must be devoured fresh as it has a shelf life of five days.
I implore you: visit Gioia’s online store, purchase a pound, and serve immediately with a sprinkling of sea salt and a dousing of extra virgin olive oil.