Most people would order this for the Burratina because I mean, who wouldn’t be turned on by the silky-smooth blob that gives way to lusciously thick creaminess. But allow me to draw your attention to the sludgy brown puddle it rests on. That is housemade burnt onion jam and it is what elevates this dish to must-try status. Not only is it sweet from the caramelisation but the way that onion marmalade has been seasoned, zaps it with complex tastiness. Make sure to schmear a lot of it on the warm, crunchy sourdough along with a generous glob of the sea salt-sprinkled cheese to pack all the flavours into a single mouthful.
Then take a big bite, roll eyes in ecstasy and repeat.