What We’re Loving Now: Burrata from Gino’s Brick Oven PizzaJune 22, 2014
- Mikka WeeWords
Gino’s Brick Oven Pizza has always been one of those restaurants that I’ve been so eager to try, but the distance of its flagship store in Katipunan came up as an excuse to “try it next week”. That “next week” never came since Jutes Templo, owner of Gino’s Brick Oven Pizza, decided to open a branch in Salcedo, which trumped all my excuse cards, and made me pencil it in my calendar.
Their homemade Burrata, whose recipe Jutes claims to be taken from YouTube and tweaked slightly, frequently shows up in my Instagram feed at least once a week, peppered with swooning comments and raves from those who have taken a bite out of this illustrious hunk of white cheese.
Gino’s Burrata is served fresh and whole, still retaining its tied-up tip while chilling. Served on a small plate caprese-style, Gino’s Burrata is a perfect example of how rigorous focus on a simple dish can surpass even the most complex ones. The surface is gummy and bouncy to the touch, the way fresh mozzarella is, but a light slice on the side sends cream gushing out like an avalanche of thick, white curd, and ending in a buttery mess.
It has strong milky flavors that are further enhanced by the other ingredients rather than overshadowed—evidence of a well-prepared cheese. True enough, Gino’s Burrata deserves all the applause and attention it’s been receiving from the food-loving folks. Definitely not overrated.