Ciao Bello News: Burrata and Balsamic Reduction
“Italian cuisine cannot be authentic,” says Tony, “unless it’s a balance of creativity and tradition”
Indeed, the Italian restaurateurs of the world are known for their creative interpretations of Italian classic dishes and their creative application of classic Italian food products.
In this highly popular dish, Chef de Cuisine Boby Matos combines burrata, a cousin of Southern Italy’s mozzarella, with balsamic vinegar from Modena from Northern Italy.
The result is a savory ice cream sundae!
You must log in to post a comment.