Sunday, August 5, 2007


Just next door to Osteria Mozza lies another one of Maria Batali and Nancy Silverton’s creations. Although more casual than the Osteria both in food and ambiance, Pizzeria Mozza still focuses on fresh ingredients and classic Italian flavors. Their thin crust, Naples-style pizza is the main attraction, with about 15 different versions. The pizzas are baked in 700 degree ovens, which results in a wonderfully puffy crust that is crispy in some spots, chewy in others, light, and airy. You really need to try it to get the full effect.

Fried squash blossoms with ricotta
Having enjoyed our lobster-stuffed squash blossoms at Jar, we didn’t hesitate to order these as our starter. They were light, crispy, and the ricotta oozed just perfectly. They got our taste buds warmed up and ready for the main attraction.

Funghi misti, fontina, taleggio & thyme

Really. . . what's not to like about this combo? Woodsy mushrooms, 2 kinds of cheese and some herbs. Simple, high quality ingredients that blended together perfectly.

Coach farm goat cheese, leeks, scallions & bacon

We decided to get a bit fancier with our next selection. The strong goat cheese was balanced nicely by the sweet caramelized leaks and salty bacon. Definitely a winner, and it was a nice contrast to the more mild mushroom pizza above.

Butterscotch Budino

On another visit to Pizzeria Mozza, I broke down and ordered the butterscotch budino as many veterans had recommended. Silky, creamy, rich, sweet, and topped with a wonderfully thin layer of caramel with a sprinkling of sea salt. A must-order, even for people who aren’t crazy about butterscotch

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