PRESS

	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