THE ART OF BURRATA 

To Alessandro, justice means training his waiters to skillfully unveil the burrata tableside, piercing the creamy orb with a theatrical flourish and then dressing it in the finest accompaniments. There’s the salsa verde, the fresh pepper and salt, and finally the surprise of green tomatoes mixed in before the dish is served. Crunchy house-made focaccia begs to be dipped. It’s a harmonious blend of classic Italian method and exceptional local produce.

“It’s simple food, no? So it has to have the best of everything,” Alessandro says.

A cheese steeped in fine Italian tradition, burrata has been masterfully handcrafted in Puglia for generations. It was there, in a town called Conversano, a young apprentice named Vito Minoia learned the fine art of bespoke cheese-making. As Vito practised tying the delicate knot on the burrata’s crown, he also perfected the balance between sweet and salty in the deceptively simple process.

“We do the burrata justice here, because it’s the best.”

When Vito and his family moved to Australia, they brought the Puglian traditions with them. Marvelling at the quality of the milk in this new land, they knew they could create something special that had not been done here before. Bringing together old and new, they created Vannella Cheese. Dedicated to sourcing the very best milk for their handmade cheeses, they moved to Cairns to be close to dairy herds and buffalo. They were drawn back to Sydney to bring fresh cheese closer to the restaurants where it was celebrated.

“The milk they use comes from a single-origin farm, it’s the best,” says Alessandro. “It all starts with the milk, obviously.”

To this day Vannella Cheese is a family-owned and operated affair. Founded on three generations of cheese-making experience in Puglia, they produce the highest quality handmade cheeses in Australia.