There are very few things in this world that taste better than creamy, silky, succulent Burrata.

An Italian delicacy, Burrata is butter in Italian, where fresh mozzarella is wrapped around shredded mozzarella and fresh cream, seeping out like the yolk of a poached egg when you cut through the egg shaped ball of cheesy goodness.

It has a very short shelf life, only a few days is traditionally flown directly in from Italy and sold immediately to enjoy at the optimal freshness, or handmade on the spot.  Though there are versions on the market that may not have as high of a quality requirement that may have longer shelf lives, but it is likely they won’t be as sublime as a just produced, packaged, shipped and enjoyed Burrata.

This week Jimmy’s Italian Food Store got in their shipment of Gioiella Burrata from Puglia, Italy, and Gary and I both jumped, ordering several each in their online pre-order (of course not realizing the other had.) Needless to say it is a good thing we are entertaining this weekend because we have a lot of Burrata….

We tried the first ball the other evening as soon as I got the note the shipment was in…optimal freshness and from the first bite I was transported on a creamy cloud to Italy in a cheese lovers dream escaping to a world where decadence, delight and pure, untainted joy from food is embraced, quite common and fully celebrated.  The Burrata was a mix of both sweet and savory, with a creamy texture and milky, buttery flavor.

I have had Burrata so many different ways, topped with pesto and sauces, beside baby artichokes or roasted tomatoes.  We served it the other evening with one of our garden tomatoes, sun dried tomatoes, fresh basil, a healthy crack of fresh pepper and a drizzle of 16 year old balsamic vinegar.

Enjoyed with a Super Tuscan blend from Antinori, Il Brucaito.  A blend of Cabernet Sauvignon, Merlot and Syrah this is a surprisingly easy drinking wine filled with lush cherry and plum flavors followed by licorice, cedar and spice with a long finish.

Man, what a night!