>burrata buffalo milk cheese

The whitest of white cheeses. Burrata.

The third savory course at Manresa restaurant was, in a nutshell, a dish of gnocchis, a dollop of cheese, garden vegetables + foam.

A little dish. Not so little were the efforts which resulted in this divine creation. Luca the waiter reported, with mock sadness, that the vegetables were living in their own biodynamic garden until that very afternoon, until around 3:30 pm. I located a perky miniature carrot the size of a pine nut. A cute baby turnip. There was a tiny spinach leaf, a broccoli floret the size of my thumbnail, and a tiny piece of light green vegetable I saw in Paris but had never eaten before. More about this fascinating vegetable later. All these baby vegetables were individually poached in its own little pot, in its own rich vegetable broth, with different optimum cooking times. Then they were all assembled together, and presented with pieces of gnocchi and rich vegetable broth foam.

Burrata is a pure white cheese made with water buffalo milk. Luca with a heavy accent (I pictured subtitles on his chin - wishful thinking) enunciated “booffalo” several times. A soft and fresh treat.