Fresh-from-Italy Burrata cheese has been appearing on menus across the city and we asked one of its biggest fans, La Grotta Del Formaggio's chef Alex Tung to compile a map of where you can eat this European delicacy right now from restaurants who fly in this cheese from Italy on a weekly or bi-weekly basis.

Burrata, meaning "buttery" in Italian, is a fresh cheese made from a mix of mozzarella and cream. It originates from the Puglia region of Italy and is traditionally made from buffalo's milk and/or cow's milk. The outside thin shell (pasta filata) is curd made from the freshest milk, while the inside contain a soft mixture of curd pieces and fresh cream (straciatella). It is traditionally wrapped in asphodel leaves and is best consumed as fresh as possible.  When you cut open a burrata, the center oozes with thickened cream and its rich, buttery flavor is what makes burrata so special.

I still remember the first burrata I ever ate and how it changed my life.  It was 15 years ago and having not been exposed to it in American and Canadian markets, it wasn't until I was working in London did I get to experience burrata. I was staging with an incredible Italian chef named Giorgio Locatelli and for staff meal we ate burrata with grilled bread, eggplant agro dolce and lots of good olive oil.  I couldn't believe how special and delicious it was. Do yourself a favour and try some next time you're out; so special, so rich, so delicious, you'll be glad you did.