Mozza, the Video: More Mozza Madness
Bruni also failed to mention the place mats at Mozza. One is an attempt to teach the unwitting Mozza customer how to speak Italian in seven not-so-easy hand motions, as this video shows.
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Entries from Serious Eats tagged with 'Mozza'
The New York Times Comes a Little Late to the Mozza Party
Frank Bruni weighs in on the Mozza phenomenon today, but he's just a little late to the party. Serious Eats was on it in January. I do appreciate the butterscotch budino recipe, which is one of the best desserts I have had in years. If you do go to Mozza, have the gelati as well for dessert. You won't be disappointed. This is Nancy Silverton's restaurant we're talking about here. She is merely (for my money at least) the greatest pastry chef in America.
Budino Is Italian For Pudding
Jenn Garbee, in the LA Times:
Technically, it's just pudding. But mention the word budino to an Italian chef and eyes light up, chattering hands dance through the air and unabashed creativity is unfurled.
"Budino is BUDINO! Its big flavor hits your palate at once, so pure it dissolves right on your tongue," says Nicola Mastronardi, chef at Vincenti. "Nothing else is in the way — just custard and concentrated flavor."
Garbee includes three budino recipes, including one for the much-heralded butterscotch budino (in photo at right) by pastry chef Dahlia Narvaez at Nancy Silverton and Mario Batali's Pizzeria Mozza, that our head honcho Ed Levine says "will bring tears to your eyes because it is so rich and creamy and delicious."
Edibles: 'Speaking' Italian
Hey, serious eaters: We ran this as an "Edibles" post a few days ago, but I liked it so much that I'm sticking it here in the featured video spot for a spell. It's our dear leader, Serious Eats founder Ed Levine, working his way through a guide to Italian hand gestures that serves as one of the featured designs on the disposable paper place mats at L.A. pizzeria Mozza (right; click to enlarge). Check it out if you missed it the first time around. —Adam Kuban
Edibles: 'Speaking' Italian
MORE TO CHEW ON
Pizzeria Mozza [official site]
The Greatest Pizza in the World (Maybe) [Serious Eats]
Week in Review, Part 2: Can't Stop the Mozza [Eater L.A.]
Hot spot? Mozza is on fire [L.A. Times; Grr: Registration required]
MORE EDIBLES
Magnificent Mozza [Wednesday, January 31, 2007]
Quotations from Chairman Bruni [Tuesday, January 30, 2007]
Jamba Juice [Monday, January 29, 2007]
Sour Sunny Bears [Friday, January 26, 2007]
All Edibles
Edibles: 'Speaking' Italian
MORE TO CHEW ON
Pizzeria Mozza [official site]
The Greatest Pizza in the World (Maybe) [Serious Eats]
Week in Review, Part 2: Can't Stop the Mozza [Eater L.A.]
Hot spot? Mozza is on fire [L.A. Times; Grr: Registration required]
MORE EDIBLES
Magnificent Mozza [Wednesday, January 31, 2007]
Quotations from Chairman Bruni [Tuesday, January 30, 2007]
Jamba Juice [Monday, January 29, 2007]
Sour Sunny Bears [Friday, January 26, 2007]
All Edibles
Edibles: Magnificent Mozza
I said as much in my longer piece in the Serious Eats features section, but the pizza pantheon definitely has a new member, Mozza in Los Angeles. Finally, the City of Angels has pizza worth a detour.
MORE TO CHEW ON
Pizzeria Mozza [official site]
Mozza's Pizza is NOT Pizza! [Chowhound.com]
The Greatest Pizza in the World (Maybe) [Serious Eats]
Week in Review, Part 2: Can't Stop the Mozza [Eater L.A.]
Hot spot? Mozza is on fire [L.A. Times; Grr: Registration required]
MORE EDIBLES
Quotations from Chairman Bruni [Tuesday, January 30, 2007]
Jamba Juice [Monday, January 29, 2007]
Sour Sunny Bears [Friday, January 26, 2007]
Scarfin' the Scharffen Berger [Thursday, January 25, 2007]
All Edibles
'L.A. Times' Reviews Mozza
The L.A. Times does Los Angeles's recently opened Pizzeria Mozza, the joint venture from legendary L.A. baker Nancy Silverton, superstarchef Mario Batali, and restaurateur Joe Bastianich:
There's something so sensual about Silverton's relationship to food and her aesthetic that's entirely her own — direct, focused, uncompromised. She doesn't primp or fuss over her food. It's not art-directed or scripted. But it is entirely original and recognizably hers. And even if you're an Italian purist who's scandalized that she doesn't make pizza exactly like they do in Naples or someone who finds her food too simple and wonders what all the fuss is about, it's precisely this: Her food is vibrant and alive.
That Margherita is a beautiful melding of fresh milky mozzarella delivered almost daily from Mozzarella Fresca in Northern California, with a light tomato sauce and the fresh, fragrant basil leaves on a crust that's both tender and crackling crisp on the bottom, blistered and smoky from the wood-burning oven. A pizza of funghi misti means mixed mushrooms on a soft carpet of tangled cheeses — Fontina and Taleggio, with a sprinkling of thyme leaves.
Hot spot? Mozza is on fire [Los Angeles Times; Grr: registration required]
The Greatest Pizza in the World Is in Los Angeles (Maybe)
"I have seen rock and roll future" is how, many years ago, Jon Landau began his review of a Bruce Springsteen concert in Boston. (Interestingly enough, Landau went on to become Springsteen's manager—a position he still holds to this day.) Well, last week, I might have seen (and eaten) pizza future at Pizzeria Mozza in Los Angeles.
I don't say these kinds of things lightly. How could I when I share an office with fellow serious eater Adam Kuban, the creator of pizza blog Slice, when I'm the guy who ate a thousand pieces of pizza all over the United States and Italy researching my book, Pizza: A Slice of Heaven
Menu for Hope III Winners
Foodblogger Pim Techamuanvivit recently announced the winners of the Menu for Hope raffle on her site, Chez Pim. Serious Eats donated two prizes to the fund-raiser, and now it's time to put our money where our big grinning mouth is.
ACrans: Congrats! You've won the dinner for four at Mozza! Bon appétit, friend! We'll contact Mozza and relay pertinent info to you.
A. J. Kinik: Meet Ed and me with an empty stomach and some comfortable shoes. We're going on a New York pizza tour with you and three of your friends! We'll be in touch about logistics and timing.
Congrats to the winners of all the other wonderful prizes, too, and thanks to everyone who participated in the raffle, which raised more than $60,000 for the U.N. World Food Programme.
