 |
PorkfoodService.org Newsletter - August 2012
Chef de Cuisine, Chad Colby, opens new salumi bar at Mozza’s Scuola Di Pizza and focuses on the benefits of family dining. |
 |
LAWeekly: Life of a Pie - August 2012
L.A. Celebrates Its Pizza Moment |
 |
Bon Appetit Grub Crawl Blog - July 2012
Meet Our New Pizza Obsession: Mozza's Fennel Sausage Number |
 |
LA Times Critic's Choice: Theme Nights - July 2012
Theme nights at Jar, Mozza Scuola and A.O.C. |
 |
Los Angeles Magazine - July 2012
|
 |
Food GPS: Mozza Salumi Bar - June 2012
Mozza Salumi Bar: Finding a Cure on Melrose |
 |
LA Times: Butchery Class - May 2012
Going whole hog for butchery classes |
 |
LA Times: Salumi Bar - May 2012
Sausage heaven at last at Mozza |
 |
The Delicious Life - May 2012
Salumi Bar at Mozza, LA |
 |
Eater LA - May 2012
After Years of Trial and Error, Chad Colby's Salumi Bar at Mozza's Scuola di Pizza Opens Tonight |
 |
LAWeekly: Chef Chad Colby's Pig Project - May 2012
Mozza's Salumi Bar: The Doors Open for Chad Colby's Pig Project |
 |
LATimes.com - Daily Dish - December 6, 2010
Seriously pig |
 |
LA Times - January 2009
"Pizzeria Mozza isn't just a restaurant.
It's an action film, a master class in the art of making pizza, a trip
through Italy's wine regions and a magnet for a diverse crowd of hungry
diners only Los Angeles could muster... All that, and great pizza, too? That's amore."
— S. Irene Virbila
|
 |
L.A. Weekly - 2008
"But in the wood oven at Pizzeria Mozza, Nancy Silverton has more or
less reinvented the very idea of pizza, airy and burnt and risen around
the rim, thin and crisp in the center, neither bready in the traditional
Neapolitan manner nor wispy the way you find pizza in the best places
in Tuscany. The crust is sweet and bitter, salty and chewy, circled by
crunchy charred bubbles. Every pizza at Mozza is a unique marriage of
flour, salt and hot-burning almond wood, stretched into irregular discs,
as individually lovable as children. The crust is so good, in fact,
that it may be at its best dressed with nothing more than a drizzle of
good olive oil and a few grains of sea salt — though it's not sad to eat
topped with burrata and vivid squash blossoms, taleggio and house-made
sausage, lardo and rosemary. or pureed anchovies and fried egg. (The
mandatory caveat applies here: Silverton is a family friend.) This isn't
the pizza you used to eat back in Jersey, and that, perhaps, is the
point."
— Jonathan Gold
|
 |
San Francisco Chronicle - October 2007
"I continued to eat until I had devoured
every last bit of the blistered, chewy crust...This pizza was different,
and got me thinking about why this seemingly innocuous dish engenders
so much passion...[Silverton] turned a baker's eye on the crust, making
super-wet dough that takes 36 hours to produce and results in that
elusive chewy, crisp, puffy crust with little nooks and crannies you
find in really great bread."
— Michael Bauer, Chronicle Restaurant Critic
|
 |
Daily News - July 2007
"We fell in love with the Coach Farm goat
cheese, leek, green garlic and bacon pizza — with dynamite flavor and
attractive looks."
— Natalie Haughton
|