Pizza Today - May 2017 - 18

with SCOTT WIENER

man on the street

Ooze or Lose
Burrata has become one of the world's sexiest cheeses

W

hen the Beatles played
their legendary 1965 concert at Shea Stadium, most
of the audience couldn't hear a single
note of music because of the din of
teenage girls in full-on freak-out mode.
I never thought I'd witness the same
reaction to a piece of cheese, yet there
I was having to pause my sentence to
allow for the emotional and vocal reaction to the mere utterance of the word:
burrata. Eyes glazed over and I was
almost positive a drop of drool slipped
from the face of a grown man. What is
burrata and why is it quickly becoming
the sexiest cheese in town?
Burrata is a cousin of fresh moz-

1 8 / P I Z Z AT O D AY. C O M / M AY 2 0 1 7

zarella, but with a major twist that
earns it higher esteem. Back in the
early 1900s, cheese makers in southern
Italy decided that the best way to get
rid of leftover scraps of stretched curd
(known as ritagli) was to scoop them
up into other pieces of freshly pulled
curd. As it's being formed, mozzarella
is pulled around a mixture of ritagli
and cream to form a cheesy water
balloon of deliciousness. A top-quality
specimen has an outer shell that's just
thick enough to contain its creamy
contents. Historically, burrata was
made from the milk of Podolian cattle
in Apulia and Basilicata and eaten only
locally on the day of production, but

sourcing it has become easier as interest has exploded.
I've seen this creamy fresh cheese in
several menu items at Italian restaurants and pizzerias. It can be served
as an appetizer (accompanied by
some slices of prosciutto and a hunk
of bread), atop a salad of greens and
cherry tomatoes, on a plate of pasta, or
on pizza. Due to its high moisture content, burrata tends to make pizza soggy.
Drying the cheese, as many do with
fior di latte and mozzarella di bufala,
doesn't quite work with burrata because
the wet interior is an essential part of
the package. That's why I prefer pizzas
with burrata added after the bake.
Of all the different burrata presentations, I find the simplest to be the best.
Serve it with some crusty bread and a
drizzle of good olive oil and I'll be in
heaven. Most of the fun is seeing the
creamy innards ooze onto the plate as
the outer mozzarella shell is breached.
When I lead pizza tours to restaurants
that serve burrata, everybody gathers
around to take photos and videos of
the big reveal. There's even an Instagram account called @burratagram that
posts videos of burrata being cut open.
It's mesmerizing.
Despite its humble origins as a
cheese whose purpose was to get rid
of scraps from the mozzarella making
process, burrata is now a luxury item.
It takes center stage in any dish and is
usually priced to match. If you're interested in adding it to your ingredient
arsenal, just be sure to use a product
that delivers the smooth creaminess
that will drive your customers crazy. ■
SCOTT WIENER is

the founder of Scott's
Pizza Tours in New York City and
SliceOutHunger.org.
By JOSH KEOWN


http://www.SliceOutHunger.org http://www.PIZZATODAY.COM

Pizza Today - May 2017

Table of Contents for the Digital Edition of Pizza Today - May 2017

Pizza Today - May 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Flooring Options
Specialty Cheese Pairings
Manchego
Eliminating Spoilage
Cheese Pricing
Grand Openings
Pizza Today on the Road: Riverboat Pizza Co., Savannah, GA
Pizza Today on the Road: Stoner’s Pizza Joint, Savannah, GA
International Pizza Expo Wrap Up
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - May 2017 - CT1
Pizza Today - May 2017 - CT2
Pizza Today - May 2017 - Pizza Today - May 2017
Pizza Today - May 2017 - Cover2
Pizza Today - May 2017 - Commentary
Pizza Today - May 2017 - 4
Pizza Today - May 2017 - 5
Pizza Today - May 2017 - Contents
Pizza Today - May 2017 - 7
Pizza Today - May 2017 - 8
Pizza Today - May 2017 - 9
Pizza Today - May 2017 - Contributors
Pizza Today - May 2017 - 11
Pizza Today - May 2017 - Expo Spotlight
Pizza Today - May 2017 - 13
Pizza Today - May 2017 - Interact
Pizza Today - May 2017 - 15
Pizza Today - May 2017 - Conversation
Pizza Today - May 2017 - 17
Pizza Today - May 2017 - Man on the Street
Pizza Today - May 2017 - 19
Pizza Today - May 2017 - Respecting the Craft
Pizza Today - May 2017 - 21
Pizza Today - May 2017 - On Tap
Pizza Today - May 2017 - 23
Pizza Today - May 2017 - Destinations
Pizza Today - May 2017 - 25
Pizza Today - May 2017 - Knead to Know
Pizza Today - May 2017 - 27
Pizza Today - May 2017 - 28
Pizza Today - May 2017 - 29
Pizza Today - May 2017 - Flooring Options
Pizza Today - May 2017 - 31
Pizza Today - May 2017 - 32
Pizza Today - May 2017 - 33
Pizza Today - May 2017 - Specialty Cheese Pairings
Pizza Today - May 2017 - 35
Pizza Today - May 2017 - 36
Pizza Today - May 2017 - 37
Pizza Today - May 2017 - 38
Pizza Today - May 2017 - 39
Pizza Today - May 2017 - Manchego
Pizza Today - May 2017 - 41
Pizza Today - May 2017 - 42
Pizza Today - May 2017 - 43
Pizza Today - May 2017 - Eliminating Spoilage
Pizza Today - May 2017 - 45
Pizza Today - May 2017 - 46
Pizza Today - May 2017 - 47
Pizza Today - May 2017 - Cheese Pricing
Pizza Today - May 2017 - 49
Pizza Today - May 2017 - 50
Pizza Today - May 2017 - 51
Pizza Today - May 2017 - Grand Openings
Pizza Today - May 2017 - 53
Pizza Today - May 2017 - 54
Pizza Today - May 2017 - 55
Pizza Today - May 2017 - Pizza Today on the Road: Riverboat Pizza Co., Savannah, GA
Pizza Today - May 2017 - 57
Pizza Today - May 2017 - 58
Pizza Today - May 2017 - 59
Pizza Today - May 2017 - Pizza Today on the Road: Stoner’s Pizza Joint, Savannah, GA
Pizza Today - May 2017 - 61
Pizza Today - May 2017 - 62
Pizza Today - May 2017 - 63
Pizza Today - May 2017 - International Pizza Expo Wrap Up
Pizza Today - May 2017 - 65
Pizza Today - May 2017 - 66
Pizza Today - May 2017 - Product Showcase
Pizza Today - May 2017 - 68
Pizza Today - May 2017 - 69
Pizza Today - May 2017 - Pizza Today Yellow Pages
Pizza Today - May 2017 - 71
Pizza Today - May 2017 - 72
Pizza Today - May 2017 - 73
Pizza Today - May 2017 - 74
Pizza Today - May 2017 - 75
Pizza Today - May 2017 - 76
Pizza Today - May 2017 - 77
Pizza Today - May 2017 - The Marketplace
Pizza Today - May 2017 - 79
Pizza Today - May 2017 - 80
Pizza Today - May 2017 - 81
Pizza Today - May 2017 - 82
Pizza Today - May 2017 - 83
Pizza Today - May 2017 - 84
Pizza Today - May 2017 - 85
Pizza Today - May 2017 - 86
Pizza Today - May 2017 - 87
Pizza Today - May 2017 - 88
Pizza Today - May 2017 - Reader’s Resource
Pizza Today - May 2017 - Trending Recipe
Pizza Today - May 2017 - Cover3
Pizza Today - May 2017 - Cover4
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