The Burrata experience from Aldardo in Gothenburg, at Passion för Mat 2012.
Text and Photo © JE Nilsson and CM Cordeiro 2012
There are no words to describe the sensuous experience of cutting into the buttery softness of a genuine Italian burrata cheese – seemingly made in heaven on earth, that is Andria in Murgia in southern Italy.
Made from cow’s milk, rennet and cream, the burrata was first made in the early 1900s. After a hundred years of finding its way around the globe outside of southern Italy, it is still considered an artisan cheese because of its contradictory status of being a popular rarity that it is best consumed within 24 hours after its production. Something that adds to its air of an exclusive invitations only experience.
After having tried it in Singapore for the first time, just about two years ago with the Iannone family (ref. La Braceria i and ii), I have personally in vain searched for the burrata in Sweden. In Singapore, the popularity of the burrata has increased considerably. The fine dining restaurant No Menu for example sells 40 kgs of it a week.
And while Singapore has Giorgio Ferrari to thank for bringing in the first import of burrata (together of course with other Italian fineries of food and wine) into a country with an utmost challenging climate nonetheless, Gothenburg now finally has Aldardo.
Continue reading “All out Italian passion at Passion för Mat 2012, Gothenburg, Sweden”







