Thinking a lot of Puglia and http://www.polignano-a-mare.co.uk/ where the wedding is.
Today 6/15/2012 was a cliff hanger as usual:
Last evening I was reading the new (new to me)
FOOD & WINE Annual Cookbook 2012 (Food and Wine Annual Cookbook)
Photo from Food & Wine
and found a recipe using Stracciatella
FROM WIKI: Stracciatella (Italian pronunciation: [strattʃaˈtella]; from Italian stracciato, "torn apart") is an Italian egg-drop soup usually said to be "alla Romana" ("in the style of Rome"). It is prepared by beating eggs and adding gratedparmesan cheese, salt, pepper, nutmeg, and sometimes semolina, and then adding this mixture to boiling broth. The broth is set whirling first with a whisk, and the beaten egg mixture added in a slow stream to produce the stracciatelle ("little shreds") of cooked egg in the broth, which is clarified by the process. (It is also a gelato in other countries but we aren't dealing with this here.)
Giada Video on Stracciatella Soup below (short)
More videos on Stracciatella Soup (different versions of the soup)
Also there was a recipe using a cheese named burrata which is a mozarella cheese stuffed with a type of mozzarella).
FROM WIKI: Burrata is a typical product of the Murgie in Puglia, a region in the south of Italy. It is produced from cow's milk, rennet and cream. Burrata was probably first made around 1920 or possibly 1900 on the Bianchini farm in the city of Andria in Murgia, an area in the Apulia region. In the 1950s, it became more widely available after a few of the local cheese factories began producing it. Generally it is believed that factories found it a way to utilize the ritagli ("scraps" or "rags") of mozzarella.
I love cheese and would love to try this one. From what I understand it is available in upscale restaurants in New York and here is an article from NYTIMES about a restaurant named Burrata in New York.
Link for article in The Times: