by Jane Rodmell for All The Best Fine Foods, a ‘Certified Good Food Fighter’

Chef Loseto cuts into a burrata

Chef Lorenzo Loseto, George Restaurant, cuts into a Pugliese burrata.

This month at All The Best we continue our Mediterranean tour and feature the glorious flavours and products of Italy. Here is a great opportunity to become re-acquainted with some wonderful classic cheeses: Mozzarella de Buffala, so perfect in a summer salad with ripe tomatoes and fresh basil, Fontina Val d’Aosta, a spectacular, nutty-flavoured melting cheese, Taleggio, to enjoy as a snack on a picnic with olives and crusty bread and buttery Gorgonzola ‘dolce’ that makes a marvelous dressing for cucumbers or greens… just to name a few.

No summer would be complete without a taste of Burrata. This is a sinfully delicious stretched mozzarella-style cheese (pasta filata) wrapped around a buttery centre of fresh cream and mozzarella curds …delicate in flavour and unique in combination of creamy and supple textures. Due to the perishable nature of the creamy centre the cheese must be refrigerated and enjoyed as soon as possible after purchase. Burrata is flown into Toronto every two weeks from Puglia, so I recommend that you find out the next delivery date, place your order and plan a party.

Enjoy as part of an antipasta selection with mild Taggiasca olives, slices of salty proscuitto and sweet, ripe cherry tomatoes tossed with extra virgin olive oil and slivers of fresh basil, accompanied , of course, with a fresh crusty calabrese baguette.

Cream oozes from a burrata

Cream oozes from a burrata at George

Enjoy and all the best

Find out more at All The Best is a Certified Good Food Fighter.