Burrata senza testa | Caseificio Simone - 250gr

Burrata, the way Puglia invented it: a soft pouch of fresh cow's-milk mozzarella filled with stracciatella and cream, so it spills open the moment you cut in. "Senza testa" means "without the head," made without the little knot usually tied at the top, so it's all cheese and nothing to untie. Caseificio Simone make theirs by hand in the southern Italian tradition that began, fittingly, as a way to use up the day's leftover mozzarella.

Eat it fresh, at room temperature, ideally the day you open it. It needs almost nothing: a ripe tomato, good bread, a drizzle of olive oil and a pinch of salt. Torn over pasta or laid next to prosciutto, it turns a plate into dinner. A fleeting pleasure rather than a fridge staple, so enjoy it while it is at its best.