ristorazione — Bruxelles · Bruxelles-Capitale
In Brussels, in a comptoir with a white counter, the cheesemaking tradition of Puglia is made fresh every morning in full view of whoever walks in. Freshness and authenticity, not as slogans, but as a daily working method.
Behind the door of an address in the heart of Brussels, a piece of Puglia opens up: the white counter, the scent of fresh milk and cured meats, the warm light filtering over crates of products arrived straight from Italy. A comptoir that leaves no doubt as to where its heart lies.
The workshop is on full view behind the counter: every morning Antonio works the milk to make mozzarella, burrata, stracciatella and ricotta following the cheesemaking tradition of Puglia. Those who stop at the counter can watch the gesture, choose the piece just made, and take it away. Freshness here is not a promise: it is measurable in hours.
The pucce (Apulian flatbreads) are baked to order and filled with cured meats and cheeses imported directly from Italy. The bread comes out warm, the filling is generous, and the ingredients are, as one review put it, worthy of a true Italian — with special mention of the extra virgin olive oil used to dress the mozzarella.
From burrata made just moments ago to typical products sold direct: La Burrata is an Italian address worth returning to.
