It’s a no-brainer pick really for fans of this oozy, gooey , creamy cheese. You’ve got here house-baked country bread, topped with a decadent blanket of stracciatella di bufala (the soft filling of curd and cream basically), assorted tomatoes, prosciutto, and merula olive oil. You don’t need me to break it down for you to tell how much quality ingredients go into this dish.
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The house-baked bread, for one, was stunning: great nutty flavour, soft with a slight bite without being overly chewy. Liberally buttered and toasted, it was the perfect canvas for these light and fresh ingredients. Then you’ve got that wonderful cheese (a star on its own), a variety of tomatoes (some lightly torched, I swear I saw a couple of cherry toms), and little slivers of prosciutto for your hit of salt. It’s a really simple dish, but one that has so much attention paid to its components. I especially enjoyed what I believe to be reduced/aged balsamic, which added hints of slightly syrupy sweetness here and there; as well as the light, fruity olive oil pulling the elements together.