Pizzeria Mozza

Hopefully, you live in Los Angeles, Newport Beach, in California or in Singapore. These are the only locations so far for Pizzeria Mozza. They really do have the best pizzas cooked of course in the an Italian wood burning stove.

Nancy Silverton, Mario Batali and Joseph Bastianich are the owners of Pizzeria Mozza. Nancy is the great inventor of the La Brea Breads so it is no surprise that she perfected the pizza dough that are thin and a bit chewy on the center and puffy and charred on the edges.

We ordered the Prosciutto di Parma with rucola, tomatoes and mozzarella. She was once referred to as "Mozzarella Queen" and for good reason. We started on this pizza which was absolutely delicious. Then came the Brussels Sprouts pizza with guanciale, panna, onions. This was OUTSTANDING! If you like brussels sprouts and bacon, you might just die after the first bite. O.K. a slight exaggeration but you get the point. If you don't like brussels sprouts, you may be in for the surprise of your life...you may end up loving it. The bacon was nothing I've tasted before. It had a lot more flavor. I later found out that guanciale is usually unsmoked Italian bacon prepared with pig's jowl or cheeks. If I knew this I might not have ordered it but it just goes to show you....always try something before you judge.

For dessert, we ordered the Salted Caramel Budino which came with 2 little cookies with rosemary and pine nuts. We didn't care for the cookies. The Budino was very good with large bits of salt. I would order it again for sure but couldn't help comparing it with the one we had at Scarpetta which was better especially with the sable cookies.

Just goes to show you, a restaurant cannot be perfect in everything.