BOOfala!

*NOTE: This blogpost originally appeared June 13, 2007 on kccfoodie.typepad.com

Since starting my twice-weekly "stage" at Sabrina's Restaurant on Wai'alae, I have been spoiled with an abundance of insanely delicious Italian products, of course one of which is mozzarella di bufala, or buffalo milk mozzarella. Eaten on its own with a sprinkling of cracked pepper and a drizzle of extra-virgin, it's a creamy delight, but layer it between vine-ripened tomatoes and fragrant basil, and you have Cloud 9.

The San Francisco Chronicle has been doing a marvelous "Taster's Choice" column, where a group of notable culinarians and chefs form a panel and do blind tastings of certain products. This week the victim is none other than buffalo mozzarella, and I prod you to seek out this product at R.Field or even Y.Hata. Or keep this list for another couple of years to go searching in Whole Foods!