Fill up on burratta at the Coopérative Latte Cisternino

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A latteria just like on the other side of the Italian Alps with its daily arrivals (generally on Thursday) of marvels coming straight from the region of Campania. Everybody seems to know the mozzarella di buffala, so now is the time, if you have not done it already, to rush over to pick up some burratta, a much creamier mozza ... and richer ! How to go about it: take out of the fridge 30 minutes before serving, place in the center of a dish, surround with crispy grilled veggies, olive oil (nice and green) + a grind of the pepper mill grind. You cut, it runs, and it's a delight...