Casa’s burrata is big, a thick burlap sack-sized shell made of scraps of their outrageously creamy mozzarella. (Sometimes beggars are choosers.) While most burrata contains a wet filling that oozes out when cut open, Carciotto purposely went in another direction. Bocconcini are chopped up and mixed with thick Italian heavy cream for a rich, moist, and tangy filling that is more like a spread, just right for crackers, bread, or, let’s be honest, your fingers.
If you’re not eating this, you’re doing cheese wrong.
Chris Crowley is a journalist with an overzealous appetite. He’s an editor at Grub Street, and his work has appeared on Serious Eats (where he wrote a column about the Bronx’s restaurants for over two years), Punch, Narratively, and more. Follow him on Twitter.