a beautiful coastal town in the region of Puglia,

在普利亞地區的一個美麗的沿海城市。

which is the region where burrata cheese is from.

這就是burrata奶酪的產地。

Burrata is one of those foods that

Burrata是其中的一種食物，它可以

has a very short shelf life.

保質期很短。

It has to be eaten fresh, the same day.

必須要吃新鮮的，當天吃。

So, trying a burrata here in Puglia

所以，在普利亞嘗試一個burrata。

is truly a culinary experience.

是真正的美食體驗。

And, trust me, I'm from around here, but I live abroad,

而且，相信我，我是本地人，但我住在國外。

and I've tried countless times to bring them

我無數次想把他們帶過來

with me in my suitcases,

與我在我的行李箱。

and they've never been as good

他們從來沒有像現在這樣好

as the ones that I've tried here.

因為我在這裡試過的。

So, today we're going to do exactly that.

所以，今天我們要做的就是這個。

We're going to visit a local dairy

我們要去參觀當地的乳製品廠。

and get our own burrata experience!

並獲得我們自己的burrata體驗!

Let's go.

我們走吧

In Italy, we met with Vincenzo Di Trani,

在意大利，我們見到了Vincenzo Di Trani。

son, grandson, and great-grandson of cheesemakers

奶酪製造商的兒子、孫子和曾孫。

and owner of Mozzabella.

和Mozzabella的老闆。

His dairy produces about 500 kilos

他的奶製品產量約為500公斤

of fresh cheese every day.

每天的新鮮奶酪。

Vincenzo and his team start the day

文森佐和他的團隊開始一天的工作

way before the sun is up.

日出之前的方式。

At 4 a.m., the milk has been acidified

凌晨4點，牛奶已經酸化了。

and it is ready to be split into curds.

就可以分割成凝乳了。

It now rests in this vat at 35 degrees

現在它停在這個35度的大缸裡。

with a whey starter and rennet.

用乳清啟動劑和凝乳劑。

Claudia: Our cheese curds have

克勞迪婭：我們的奶酪凝結物有

reached their desired bean size.

達到了他們想要的豆子大小。

They will now have to rest in the whey

他們現在必須在乳清中休息。

for one and a half hours.

為時一個半小時。

Vincenzo uses this time to take out

文森佐利用這段時間，把

part of the liquid whey, adding milk to it,

部分液態乳清，在其中加入牛奶。

and transform it into ricotta.

並將其轉化為意大利乳酪。

Claudia: While the curd is still resting in its whey

當凝乳還在乳清中停留時

to reach the perfect stretchability,

以達到完美的伸縮性。

a part of it is taken out to make the inside of the burrata.

取出一部分來做burrata的內部。

These are called sfilaccetti

這些被稱為sfilaccetti

and are little shreds of frayed, stretched curd,

和是小碎屑，拉伸的凝乳。

which will be salted

將會被醃製

and mixed with cream to make stracciatella.

並與奶油混合，使stracciatella。

Vincenzo uses 90-degree water to stretch the curd.

文森佐用90度的水來拉伸凝乳。

Each piece of curd is then frayed one by one.

然後，每塊腐乳都會被逐一折斷。

And here we have our sfilaccetti.

這就是我們的sfilaccetti。

Claudia: Now that we have our inside,

克勞迪婭：現在我們有了自己的內幕。

it's finally time to take care of the casing of the burrata.

終於到了處理牛油果的外殼的時候了。

When the casing is ready,

當外殼準備好後。

all it takes is a swift movement

揮之即來揮之即去

to add in the stracciatella prepared previously.

來加入之前準備的stracciatella。

This is the first burrata of the day at Vincenzo's dairy.

這是文森佐乳品店今天的第一塊牛油果。

It's so creamy. It's incredible.

它是如此的奶油。這是不可思議的。

You don't feel that there is, like, the small little pieces

你不覺得，有一樣，小的小片。

and the outside part, which is harder.

而外面的部分，就比較難了。

It melts in your mouth.

它在你的嘴裡融化。

[sighs]

[嘆氣]

I don't know why I moved abroad.

我不知道自己為什麼要搬到國外去。

I should just live here

我應該住在這裡

and have burrata for breakfast every morning.

每天早上早餐都要吃burrata。