Burger alla Bufala

Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.

Enjoy this month's perfect pairing for ‘Borbotta’ Canaiolo Toscana Rosato IGT featured in the 6-bottle mixed and 4-bottle red case for August 2026.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Burger alla Bufala
Spaccio Burger with Mozzarella di Bufala & Tomato Salad

Serves 2

Ingredients

• 2 fresh Spaccio burgers

• 2 thick slices fresh Mozzarella di Bufala

• Terroni Extra Virgin Olive Oil

• Maldon sea salt

• Freshly ground black pepper (optional)

Tomato Salad

• 2 ripe tomatoes, cut into wedges

• ½ Tropea onion, thinly sliced

• Fresh basil leaves

• Terroni Extra Virgin Olive Oil

• Maldon sea salt

Instructions

1. Prepare the tomato salad.
   Combine the tomatoes, Tropea onion, basil, olive oil, and Maldon salt in a bowl. Toss gently and let marinate for 15–20 minutes while you prepare the burgers.

2. Cook the burgers.
   Season the burgers lightly with salt and pepper. Cook on a  a skillet over medium-high heat for 3–4 minutes per side
   

3. Toast the buns.
   Lightly toast the cut sides of the buns in the pan or on the grill until golden.

4. Assemble the burgers.
   Place each burger on the bottom bun and top with a 3cm thick slice of fresh Mozzarella di Bufala. Finish with a generous drizzle of Terroni Extra Virgin Olive Oil and a pinch of Maldon sea salt before adding the top bun.

5. Serve.
   Plate each burger with the marinated tomato and Tropea onion salad on the side. Spoon over any juices from the salad for extra flavour.