Hot, hot weather now. Big heat wave covering most of Europe. Here in Italy this front is called Guida, or Judas for obvious reasons. It blows across the Mediterranean from the Sahara and is HOT.

So, hoping to beat the heat, today I descended the stairs to visit the weekly market aiming for cool things, like salads. The wonderful tomatoes are in now and we are loving them. I aimed to buy some and some mozzarella and burrata. There is a man with a small truck who is here every week with the best. It’s sent up from Paestum (mozarella) and the Burrata comes from Puglia.  When the burrata is sliced open, a spurt of thickened cream flows out. The cheese has a rich, buttery flavor and retains its fresh milkiness. It is best when eaten within 24 hours and is considered past its prime after 48 hours. I you’ve not had it, it is a literally a bag tied up and inside are the creamy leavings from Mozzarella making. It is a useful way of using up the ritagli (“scraps” or “rags”) of mozzarella. But it is oh so much better than that!

Behold, burrata fresh from Puglia!

Sliced open to reveal the creamy inside.

Trying to divide it is difficult. I wanted some for lunch and the rest for dinner. Bag on the right is saved for later.

My lunch. Beautiful pomodori con basilico e Burrata.

Brochure from the producer of the Moazarella.

Picture of the lady without which we’d never be able to enjoy this pleasure.

And it’s summertime in Umbertide. The outdoor cinema is open on Piazza San Francesco. It has seats outside with beer and wine sold and on Thursday they screen original language films.