Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Consuming Italy Abroad: What Can You Buy or Grow?


Pontormo
 Share

Recommended Posts

Burrata, from Puglia. Has anyone found this in the US? That's one of those things that would only be good if it were replicated here since it only lasts for a few days. Unless of course you could get it shipped over night from Bari.

burrata is available here in philadelphia from either dibruno bros or claudios. i know i've gotten it at dibrunos--the problem i have with the the stuff is that it's big and very perishable, so unless i have several people over to scarf the whole thing it's a waste of money...

but since it's puglia month over in the cooking through italy threads, i might have to hook it up.

I'm not sure where you are but I have been served delicious burrata at Prune (LES) and would bet it is Pugliese, rather than a domestic replica.

Judy Jones aka "moosnsqrl"

Sharing food with another human being is an intimate act that should not be indulged in lightly.

M.F.K. Fisher

Link to comment
Share on other sites

I guess the dilemma with burrata in the US is: is it better to buy an imported (and probably better) product, even though it's less fresh? Or should you buy something domestic, since it's been made more recently? In my experience, burrata loses its freshness even faster than mozzarella does, so this is a real issue.

Anyway, I've just bought a burrata from Claudio Caseificio in Philadelphia's Italian Market. It was made this morning, and I'm planning to eat it tonight, along with some nice fresh tomatoes and basil from my garden. I will, of course, report on whether it's any good or not...

Link to comment
Share on other sites

I guess the dilemma with burrata in the US is: is it better to buy an imported (and probably better) product, even though it's less fresh?  Or should you buy something domestic, since it's been made more recently?  In my experience, burrata loses its freshness even faster than mozzarella does, so this is a real issue.

What I have access to in CA is the Gioia product that Pontormo mentions below and the Puglia import that local italian grocery chain AG Ferrari carries. The Gioia is about 10X as good though it is impossible to extract how much of that value comes from my local cheese merchant who has it driven down from SF on the day it is flown there from LA. I am trying to see if they are going to get any in for the monthly cooking thread and will post photos if I can get some. This is the same product that hot Italian restaurants like A16 in SF have been getting raves for serving.

Link to comment
Share on other sites

  • 2 weeks later...
This thread is a place to document successes, failures and to ask questions or offer advice.  When in Itay, what did you eat or cook that you wish you could get back home? 

Here are a few things I miss when shopping in the Northeastern U.S...

peaches so purple-ripe they look like plums

tomatoes that actually taste like tomatoes, rather than styrofoam

strawberries you can smell from across the street

small-leaf Genovese basil

fresh nepitella/mentuccia

horse and donkey meat

inexpensive guinea fowl and rabbit

lampredotto

'nduja, guanciale, lardo di Colonnata and other artisanal salumi

bottles of wine without insultingly stupid warnings on the back-label

Edited by StevenC (log)
Link to comment
Share on other sites

  • 2 weeks later...
  • 2 months later...

I had the southern California version of Burrata today so took a few pics for the board to add to this thread.

114643106-O.jpg

114643111-O.jpg

114643120-O.jpg

114643124-O.jpg

No as nice packaging as the leaf wrapped ball from Puglia, but worth a try if you can find it. Seems much fresher than what I find flown in from Italy.

Link to comment
Share on other sites

What I have access to in CA is the Gioia product that Pontormo mentions below and the Puglia import that local italian grocery chain AG Ferrari carries.  The Gioia is about 10X as good though it is impossible to extract how much of that value comes from my local cheese merchant who has it driven down from SF on the day it is flown there from LA.  I am trying to see if they are going to get any in for the monthly cooking thread and will post photos if I can get some.  This is the same product that hot Italian restaurants like A16 in SF have been getting raves for serving.

I live in the Los Angeles area and am able to drive over to the Gioia Cheese Co. in S. El Monte. The owners, Vito and Monica, are from Puglia and I consider their burrata very authentic. It is also sold, locally at least, at Bristol Farms Markets. They also have a wonderful fresh ricotta that is wonderful for holiday cannoli.

Cooking is like love, it should be entered into with abandon, or not at all.

Link to comment
Share on other sites

Burrata, from Puglia. Has anyone found this in the US? That's one of those things that would only be good if it were replicated here since it only lasts for a few days. Unless of course you could get it shipped over night from Bari.

burrata is available here in philadelphia from either dibruno bros or claudios. i know i've gotten it at dibrunos--the problem i have with the the stuff is that it's big and very perishable, so unless i have several people over to scarf the whole thing it's a waste of money...

but since it's puglia month over in the cooking through italy threads, i might have to hook it up.

I had it once from dB. I'd made a fairly large purchase of cheeses for a party and the counter man threw in a couple of these gratis. Unfortunately, they were past their prime, so I wound up tossing them.

"Half of cooking is thinking about cooking." ---Michael Roberts

Link to comment
Share on other sites

 Share

  • Similar Content

    • By daniel123456789876543
      I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything.
       
      After a week of curing it has had 11 days  hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it. 
      It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark.
      It was a recipe by Kuhlman in one of their charcuterie books.
      But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue?
       
      Daniel
       
       
       


    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
    • By psantucc
      My own recipe, though influenced by many sources.
      Santucci's Practical Torrone (Christmas Nougat)
      180g honey (½ cup)
      100g egg whites (2 eggs)
      350g sugar (1 ½ cups)
      50g water (2 tablespoons)
      450g (1 pound) roasted nuts
      5-10 drops orange oil
      2 sheets (8 ½” x 11”) Ostia (aka wafer, edible paper)
      Combine honey, water, and sugar in a small saucepan. Bring to the boil over medium heat, stirring constantly. Skim foam (if any is seen) off the honey when it reaches the boil.
      In a stand mixer, whisk the egg whites until stiff peaks form.
      Cook the honey mixture to 280° F (137° C). Remove from the heat. With the mixer on high speed, slowly pour the mixture into the egg whites. Continue to whisk until volume has increased by about half and the mixture just starts to lose gloss – only about 5 minutes.
      Reduce the mixer speed and add the orange oil and nuts. When they are thoroughly mixed in, spread the resulting nougat over a sheet of Ostia. Try to cover the sheet as evenly as possible- the nougat is sticky and will make things difficult. When it is evenly covered, top with the other sheet of Ostia.
      Leave to cool and crystallize completely in the open air before cutting, preferably overnight.
      Note: I call this 'practical' Torrone because the recipe is made for home confectioners of reasonable skill to be able to easily understand what and how much to buy and what to do with it. The ingredient portions are biased for my country, the USA, but I saw no point in using English ounces for the weight-based version – those of us who prefer weight generally prefer it in grams.
      Tips and tricks:
      1.Keep nuts in a warm oven ( about 150° F / 65° C ) until you add them. Adding room temperature or colder nuts will reduce working time.
      2.Getting the nougat spread between sheets of Ostia is the trickiest part of the process. I use buttered caramel rulers on the outside edges of the bottom sheet, pour and press nougat in place, and then press the top layer on with an offset spatula. If you don't have caramel rulers, try spreading the nougat with an offset spatula, topping with the other sheet, and rolling with a pin to smooth. I advise against trying to cast the slab in any kind of fixed side pan, as the stickiness will make it very difficult to remove.
      3.Score the top layer of Ostia before cutting through. Once scored, a straight down cut with a Chef's knife works well. Cut into six 8 1/2” long bars and wrap in parchment or waxed paper to store, then cut into smaller rectangles to serve.
      4.There are many possible alternate flavorings. 1-10 Lemon oil or 1 t. (5 ml) vanilla or almond extract work well and are traditional flavors. Candied orange peel and/or orange zest can also be added.
      5.I use half pistachio and half almonds as the nuts. Hazelnuts (filberts) are also traditional. Any common nut should work.
      6.Ostia is available from confectionery suppliers. I get 8-1/2” x 11” sheets from www.sugarcraft.com under the name 'wafer paper'.
      This recipe is copyright 2009 by Patrick J. Santucci. Contact the author on eGullet under the username psantucc.
    • By Paul Bacino
      1 C Northern Beans soaked over-night in
      4-6C Water or Chxn Stock
      1/2 t Cayenne Pepper
      1//2 t Granulated garlic
      1 twig Dried oregano-- dried from last yr
      2 Bay
      pinch of salt ( yes ) and few pepper corns
      in the Morning; All into the Slow Cooker for 5 hrs. ( Crock Pot )
      I removed half the liquor and added chicken stock here back in . to this I added diced cooked Italian sausage about 1 whole .. simmer in a pot.. I transferred to... then add 1/2 head of shopped chicory ( curly endive ) finish cooking 15 mins
      cheers
      Most measurements again are from feel
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...