We just received two new ingredients that you will soon see in
some of our upcoming specials, Burrata and Lardo.
 
Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it a unique soft texture. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in Italian. When the Burrata is sliced open, its' ritagli-thickened panna flows out. The cheese has a rich, buttery flavor, and retains its' fresh milkiness. Once opened, the cheese must be eaten immediately. The flavour and different textures of the inside and outside make it go well with salad, prosciutto crudo, hard crusted bread, fresh tomato with olive oil and cracked black pepper, or pasta.   Making Burrata Mozzarella

Lardo is a unique cured pork product mostly produced in Italy. It is made from a thick layer of fat directly below the skin of a pig. The fat is carefully removed and cured in salt and spices so that it can be stored for extended periods of time. This cut of meat is one among a family of cured meats called salumi in Italian. Salumi should not be confused with salami, a specific type of sausage.
Classically, lardo is offered as part of an antipasto platter. In some parts of Italy, thin shavings of lardo are served plain as an appetizer, while in other regions lardo may be spread on bread or mixed into salads. Some people use lardo as a replacement for meats like pancetta and bacon, leading some cooks to refer to lardo as "Italian bacon."
Although one might imagine that cured fat would be greasy and heavy, this is not the case with lardo. This salumi has a very mild, creamy flavor, and while it is rich, it is not greasy.  Believe it or not, it's got 40% less saturated fat than butter, so forget the pat, go with a thin strip of lardo on your morning toast, along with that cappuccino. - Ray
Making Lardo