I first encountered Burrata during a trip to one of Genoa's oldest markets - Mercato Orientale. When I sliced into Burrata a luscious cream slowly oozed out from the center. The cream tasted slightly like a fresh ricotta. I spread the cheese over crusty bread and drizzled olive oil over it. Burrata is essentially a creamy spreadable buffalo milk mozzarella. In Italian, the name "Burrata" means "buttered." Unlike Mozzarella, Burrata's center is filled with cooked Italian cream.

Burrata is produced in the southeastern region of Italy, called Puglia. It was not until 1920 that this rich smooth cheese was invented. By the 1950s, the production of Burrata increased. This probably had to do with the fact that the cheese recycles leftover pieces of mozzarella. During the cheese making process, Burrata is formed into a pouch that is filled with scraps of leftover mozzarella and topped off with fresh cream. Traditionally, the cheese would be wrapped in asphodel leaves. The leaves serve as indicators to the freshness of the cheese. As long as the leaves are green, the cheese is still fresh. Today, the cheese is not always wrapped in these leaves.

Unfortunately, Burrata is not easy to find in the United States. This has to do with its fragility and freshness. In Italy, Burrata is typically eaten just a few days old. It does not have a long shelf life. So, the pouches of this cheese that you find in the U.S. are normally flown into the country. I am skeptical about purchasing the cheese from online vendors. I would suggest that you buy it from a cheese monger who you trust will tell you when the cheese arrived. Continue reading to find out how it can be the perfect summer treat.

In the kitchen, burrata is the silkier, creamier cousin of the mozzarella family. Make the twist on French Pot-au-feu that is served at Lou's in Hollywood, called Lou's Chicken in the Pot. The cookbook to look at is Daniel Young's Bistros, Brasseries, and Wine Bars of Paris. Maybe you can find something to make with blood oranges.

Maraschino liqueur is a clear, slightly biting drink that's fine to sip, but works wonders as a secret ingredient in cocktails, which you can learn to shake just right with a few tips. And since it's the Golden Age of the Cocktail, now you can visit a museum.

The Wine of the Week is 2004 Albarino Pedralonga from Spanish Basque country. It's "crisp and minerally" and pairs well with shellfish, peel 'n' eat shrimp, seafood paella, light summer dishes. At $19 a bottle, it pairs well with my bank account, too.

Out on the dining scene, it's all about Korean pig at Honey Pig. SIV visits Michael Mina's Stonehill Tavern in Dana Point (which we've blogged about before) and gives it three stars (***)!

[photo: Los Angeles Times]