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Chef Lippe's Local handcrafted Burrata

We grab a piece of our hand-made Mozzarella, stretch it into a pouch, and stuff it with Stracciatella (ripped Mozza) and cream, then we make a little knot at the top and put it to swim in whey. Fresh, crisp, vibrant. I eat it with olive oil, my wife likes it with honey drizzled over it.

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