A special appetizer sampler began a scrumptious meal at Tulio. We always marvel at chef Walter Pisano’s take on Burrata, the super-rich Italian Mozzarella cheese with a mound of cream in the middle. It sits perfectly amidst heirloom tomatoes sprinkled with housemade basil salt and drizzled with Trampetti EVOO. A lavish piece of calamari filet is grilled, then wrapped around Tuscan rice beans with parsley aioli. Baccala, or creamy salt cod, sidles up to tomato tapenade and olive-oil-crisped crostini.