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16 Places to to Eat Fresh-Off-The-Plane Italian Burrata Right Now in Vancouver

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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.
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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.


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Note: Restaurants on this map are listed geographically.

Mangia E Bevi

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Who: Chef Rob Parrott
What: Burrata, beets, pancetta, cucumber and champagne vinaigrette.
Who: Chef Jamie Maxwell
What: Burrata, asparagus, mint and radish.

Giovane Café + Wine Bar

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Who: Chef Darren Brown
What: Fried burrata, olives and Pachino cherry tomato sauce.

The Blackbird Public House & Oyster Bar

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Who: Chef Alvin Pillay
What: Burrata, asparagus, black truffle and olive oil.

Reflections

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Who: Chef Ken Nakano
What: Heirloom tomato and Burrata with compressed watermelon, basil and extra virgin olive oil.

Cibo Trattoria

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Who: Chef Faizal Kassam
What: Burrata, black truffle, Apulian olive oil and sourdough.

La Pentola Della Quercia

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Who: Chef Lucais Syme
What: Burrata and speck ham.

Siena on 12th

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Who: Chef Jessica Howery
What: Burrata, spring leek jam, smoked Maldon salt and foccacia.

Pizza Carano

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Who: Chef Trevor Hagenbuch
What: Burrata, pancetta, English peas, mint, lemon and Frantoia olive oil.

La Grotta Del Formaggio

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Who: Chef Alex Tung
What: Available in limited quantities at La Grotta del Formaggio.  Best to call ahead to avoid disappointment. Serve simply with sea salt, pepper, good extra virgin olive oil and freshly grilled ciabatta.

Kessel&March

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Who: Chef Tony Marzo
What: Burrata, Jamon Serrano, fennel and coriander salad and romesco sauce.

Ask for Luigi

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Who: Chef JC Poirier
 What: Green Chickpea Panzanella and Burrata with Red endive, asparagus and Romantica balsamico.

Notturno

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Who: Chef Bill Robitaille
What: burrata, smashed English peas and mint salad, shaved Italian black summer truffles.

Secret Location

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Who: Chef Jefferson Alvarez
What: Torched Burrata.

Pourhouse

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Who: Chef Kevin Dufva
What: Burrata, beets, endive and extra virgin olive oil.
Who: Chef Lucais Syme
What: Burrata, asparagus and salsa verde.

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Mangia E Bevi

Who: Chef Rob Parrott
What: Burrata, beets, pancetta, cucumber and champagne vinaigrette.

Nook

Who: Chef Jamie Maxwell
What: Burrata, asparagus, mint and radish.

Giovane Café + Wine Bar

Who: Chef Darren Brown
What: Fried burrata, olives and Pachino cherry tomato sauce.

The Blackbird Public House & Oyster Bar

Who: Chef Alvin Pillay
What: Burrata, asparagus, black truffle and olive oil.

Reflections

Who: Chef Ken Nakano
What: Heirloom tomato and Burrata with compressed watermelon, basil and extra virgin olive oil.

Cibo Trattoria

Who: Chef Faizal Kassam
What: Burrata, black truffle, Apulian olive oil and sourdough.

La Pentola Della Quercia

Who: Chef Lucais Syme
What: Burrata and speck ham.

Siena on 12th

Who: Chef Jessica Howery
What: Burrata, spring leek jam, smoked Maldon salt and foccacia.

Pizza Carano

Who: Chef Trevor Hagenbuch
What: Burrata, pancetta, English peas, mint, lemon and Frantoia olive oil.

La Grotta Del Formaggio

Who: Chef Alex Tung
What: Available in limited quantities at La Grotta del Formaggio.  Best to call ahead to avoid disappointment. Serve simply with sea salt, pepper, good extra virgin olive oil and freshly grilled ciabatta.

Kessel&March

Who: Chef Tony Marzo
What: Burrata, Jamon Serrano, fennel and coriander salad and romesco sauce.

Ask for Luigi

Who: Chef JC Poirier
 What: Green Chickpea Panzanella and Burrata with Red endive, asparagus and Romantica balsamico.

Notturno

Who: Chef Bill Robitaille
What: burrata, smashed English peas and mint salad, shaved Italian black summer truffles.

Secret Location

Who: Chef Jefferson Alvarez
What: Torched Burrata.

Pourhouse

Who: Chef Kevin Dufva
What: Burrata, beets, endive and extra virgin olive oil.

Cinara