saveur-100-2012,burrata,pizza,eataly-in-rome,stracciatella,roman-pizza
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Credit: Susan Wright
As an Italian-American with Neapolitan roots, I used to think there was nothing better than what my cousins called
mutz: a ball of fresh, milky mozzarella. But that was before I discovered
burrata: silky-soft sacks of mozzarella filled with
stracciatella, strands of mozzarella bathed extravagantly in cream. I had a further
formaggio revelation last year after I moved to Rome and discovered
pizza con stracciatella di burrata at the just-opened
Eataly. The crust is made from stone-ground flour and topped with handcrushed tomatoes, crisped in a superhot oven, then seasoned with salt and olive oil. Then they explode a globe of
burrata all over it. The result is messy and gooey, hot and cold, the creaminess of the
stracciatella contrasting with the slight acidity of the tomatoes. A bit of basil doesn't hurt either, but it's the quality of the
burrata that matters most.
Eataly
Via 12 Ottobre 1492, Rome
39/06/9027-9201
This article was first published in Saveur in Issue #153
Feb 28, 2013
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