. It sources its mozzarella di bufala, ricotta di bufala and prosciutto from La Mozz."Guests can tell the difference. We have several people a week mention how amazing the cheese on the pizza is. It's awesome to get to talk to them about where it's from and why it's so special."
But she couldn't find the same quality in Chicago."The product I was used to just wasn't available to me," she says."You only have to eat one to understand. It's a special product, and the Italians are so proud of it."Mozzarella di bufala is not the same as the typical balls of cheese available at Safeway or King Soopers. The designation is location-specific; it's made from the milk of buffalo in the Campania or Lazio regions of Italy.
La Mozz flies cheese in from Italy one or two times per week and has clearance to pick up the product from Denver International Airport. From there, it's delivered directly to restaurants."We get it on their plate right away," says Postiglione. Today, La Mozz supplies 280 restaurants in fifteen states.
In addition to using the mozzarella for its crostini,"We have actually been using their burrata since the first year Tavernetta was open," Cheetham adds."It's one of our signature dishes." The restaurant goes through hundreds of burrata balls each week., at 123 West 12th Avenue, started ordering mozzarella balls from La Mozz for its Focaccia & Mozzarella sandwich, it got in one case a week. Today it needs about seven cases each week to keep up with demand.
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