"Burrata is a much younger food. It wasn't established in the region until the 1920s and Caseificio Dicecca is just one of several family-run operations in the area making the cheese that is now ubiquitous around the world - thanks in part to Silverton, who first started serving burrata in the 1990s at L.A.'s Campanile before she later opened her many Mozza restaurants."
"The phenomenon got so out of hand that a burrata backlash was sparked, led by author Jeff Gordinier's 2019 Esquire story titled "F*** Your Burrata," in which he argued that the appearance of the cheese on a menu "is like a billboard announcing, 'The chef at this place has never had an original idea in his life ...'" Meanwhile, burrata sales continue to grow, with one estimate valuing the global market at more than $2 billion this year."
A Puglia restaurant makes cheese the centerpiece of its menu and highlights regional traditions such as Altamura bread. Burrata originated in the 1920s in Puglia and is produced by family-run dairies like Caseificio Dicecca. Chef-driven adoption in restaurants helped make burrata ubiquitous worldwide. A vocal backlash criticized its overuse on menus, yet retail and restaurant demand continued to rise, with market estimates exceeding $2 billion. Other notable food items include obsess-worthy cold noodles, inventive uses of fish sauce caramel in instant noodles, viral steak videos reshaping a meat shop's profile, and evolving local food connections and grocery habits.
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