Burrata is a fresh Italian cheese from Puglia in the country's heel — a thin pouch of pulled mozzarella curd wrapped around a soft, dripping filling of stracciatella, which is ragged shreds of curd soaked in fresh cream. The outside is smooth and springy like a mozzarella ball, but a cut releases the molten, milky centre, and the whole thing tastes sweet, lactic and richly buttery. It is eaten within a day or two of making, at room temperature, with little more than tomato, good olive oil, bread and a few basil leaves.