A different type of mozzarella...

The other evening my Italian man came over for dinner. When I say dinner, I mean the light meal at about 9.30pm that most Italians eat, usually consisting of some kind of bread, some meat, tomatoes, or other salad/vegatable.

He bustled in with a big bag full of goodies, claiming that he had something different for me to try.

He pulled out what looked like a big ball of mozzarella. So far so good. i can't get enough of the stuff.

But then he cut into it. And a creamy like substance flowed out from inside the mozzarella 'shell'.

What's wrong with that mozzarella?! I may have said, somewhat concerned.

Don't panic, it's really good. He explained that this particular mozzarella is typical to Puglia, and it's called 'burrata'- because its like butter. You eat it fresh, and at room temperature.

Have you tried it? I asked.

Well, not exactly.....but I've heard good things...

So, we sliced up some nice crusty bread and gave it a go. The mozzarella itself was average. I wasn't even sure that you should eat that part but the boyfriend assured me (not as convincingly as I would have liked) that it was fine to eat. But then everything changed.

I ripped off a piece of bread and dipped it in the mozzarella cream.

And it was pure heaven. 

Creamy, smooth, tasty...amazing. I may have then proceeded to mop up the entire plate. Ahem.

So, I couldn't possibly write a post without a photo. But forgive me readers, as the light was bad and as a dish, it's not too aesthetically pleasing. Also, I may have been slightly preoccupied with trying to mop up as much cream onto my piece of bread as possible....

So, as mozzarella goes, this is definitely a (creamy) winner. If you get the chance, try it!