In-Depth Explanation
Burrata was invented in the 1920s in Puglia, southern Italy, as a way to use leftover mozzarella scraps. The outer pouch is formed from fresh mozzarella, then filled with stracciatella (shredded mozzarella curds) mixed with fresh cream. When cut open, the creamy interior spills out luxuriously. Burrata is extremely perishable — at its best within 24-48 hours of production. It should be served at room temperature to fully appreciate its texture. Classic pairings include ripe heirloom tomatoes, prosciutto, fresh basil, and high-quality olive oil.
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Cold-Pressed
A method of extracting oil (typically olive oil) using mechanical pressure without heat or chemical solvents. Cold-pressing preserves the oil's flavor compounds, antioxidants, and nutritional value.
Parmigiano-Reggiano
An Italian hard, granular cheese produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. Aged a minimum of 12 months (often 24-36), it has a rich, nutty, crystalline character. Known as the King of Cheeses.