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Author Topic: Pizzeria Mozza  (Read 1351 times)

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Offline jsaras

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Pizzeria Mozza
« on: July 14, 2017, 01:08:49 AM »
My wife and I celebrated 9 years of marriage with a spectacular meal at Pizzeria Mozza.  I won't go into the details but here's a link to some high-quality photos of the meal.  Although I'm not a dessert guy, the dessert absolutely wrinkled my brain!  PHOTO ALBUM: https://flic.kr/s/aHsm4sTZDa
Things have never been more like today than they are right now.

Offline TXCraig1

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Re: Pizzeria Mozza
« Reply #1 on: July 14, 2017, 01:30:45 AM »
Although I'm not a dessert guy, the dessert absolutely wrinkled my brain!  PHOTO ALBUM: https://flic.kr/s/aHsm4sTZDa

Please elaborate.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline hammettjr

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Re: Pizzeria Mozza
« Reply #2 on: July 14, 2017, 07:03:36 AM »
I won't go into the details but...

 ;D

Matt

Offline HansB

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Re: Pizzeria Mozza
« Reply #3 on: July 14, 2017, 07:31:20 AM »
We had a great desert there too.

Very nice photo's Jonas!
Hans

Offline jsaras

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Re: Pizzeria Mozza
« Reply #4 on: July 14, 2017, 09:34:16 AM »
Please elaborate.

Their pastry chef, Dahlia Narvaez, won the James Beard award year, and she definitely knows what she's doing.

The dessert itself had a burnt caramel gelato that was more savory than sweet.   At first I thought it was peanut butter. The actual caramel on the plate (and there wasn't much of it, but it was the perfect amount) not overly sweet either.   The marshmalow "sauce" was ice cream-like in its texture and the sweetness was subdued.  All of this was served on top of a pizzelle cookie that had some occasional strong anise seed bites.  The Spanish peanuts were the perfect compliment.
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Offline quietdesperation

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Re: Pizzeria Mozza
« Reply #5 on: July 23, 2017, 06:06:14 PM »
My wife and I celebrated 9 years of marriage with a spectacular meal at Pizzeria Mozza. 

I'd be taken to task by my wife for the choice of where the word "spectacular" appears in that sentence :)
« Last Edit: July 23, 2017, 06:10:41 PM by quietdesperation »
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

Offline jsaras

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Re: Pizzeria Mozza
« Reply #6 on: July 24, 2017, 12:05:41 AM »
I'd be taken to task by my wife for the choice of where the word "spectacular" appears in that sentence :)

Things have never been more like today than they are right now.

Offline jkb

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Re: Pizzeria Mozza
« Reply #7 on: July 24, 2017, 08:58:06 AM »
I'd be taken to task by my wife for the choice of where the word "spectacular" appears in that sentence :)

That's why you always have to be ready with lines like "even a bag of Doritos would be spectacular if I were sharing them with you".
John

Offline foreplease

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Re: Pizzeria Mozza
« Reply #8 on: October 27, 2019, 02:32:27 PM »
Jonas, is the Mozza you mention from time to time the same place as this (w/Nancy’s Salad)? Interesting article. Thanks in advance.
https://food52.com/blog/24672-why-nancy-silverton-chopped-salad-is-genius
-Tony

Offline jsaras

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Re: Pizzeria Mozza
« Reply #9 on: October 27, 2019, 08:11:30 PM »
Jonas, is the Mozza you mention from time to time the same place as this (w/Nancy’s Salad)? Interesting article. Thanks in advance.
https://food52.com/blog/24672-why-nancy-silverton-chopped-salad-is-genius

Yes it is.  That salad is good, but it’s not as good as The Luggage Room’s chopped salad: 

Luggage Room Chopped Salad

25 minutes. Serves 1

Champagne vinaigarette

1/4 teaspoon yellow mustard

1 egg yolk

5 tablespoons extra-virgin olive oil

2 tablespoons Champagne vinegar

Salt and cracked pepper

In a bowl, whisk together the mustard and egg yolk. Whisk in the vinegar, then the olive oil in a slow drizzle. Taste, seasoning with salt and pepper and adjusting the flavorings if desired. This makes a scant one-half cup dressing. The dressing will keep, covered and chilled, up to 3 days.

Chopped salad

2 cups chopped romaine and iceberg lettuce, cut into 1/8-inch-thick strips

1/4 cup chopped white cheddar

1/4 cup diced pepperoni, cut into ˝-inch dice

1/4 cup diced cucumber, cut into ˝-inch dice

1 tablespoon green brined olives (such as picholine)

1 tablespoon black oil-cured olives (such as beldi)

1 tablespoon golden raisins

1 tablespoon pistachios

Champagne vinaigrette, divided

2 tablespoons julienned fresh basil

Fresh cracked pepper, to taste

In a large bowl, toss the lettuces with the cheddar, pepperoni, cucumber, olives, raisins and pistachios. Toss with 4 tablespoons vinaigrette, then continue to add a little more until the salad is coated to taste; you may not use all the vinaigrette. Transfer to a chilled plate and garnish with basil and cracked pepper.

EACH SERVING

Calories 924

Protein 20 grams

Carbohydrates 20 grams

Fiber 5 grams

Fat 88 grams

Saturated fat 20 grams

Cholesterol 198 mg

Sugar 9 grams

Sodium 1,395 mg
Things have never been more like today than they are right now.

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Offline foreplease

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Re: Pizzeria Mozza
« Reply #10 on: October 27, 2019, 08:29:35 PM »
Interesting. Thanks for that. I will give it a try sometime this winter.
-Tony

Offline Chicago Bob

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Re: Pizzeria Mozza
« Reply #11 on: October 27, 2019, 11:48:20 PM »
Interesting. Thanks for that. I will give it a try sometime this winter.
I'll meet you there T!   😎
"Care Free Highway...let me slip away on you"

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