Italy by way of LA from award-winning chef Nancy Silverton.
LOS ANGELES, CA
$$
MEET THE CHEF
Chef Nancy Silverton
From Michelin stars to James Beard Awards, Chef Nancy Silverton is no stranger to the limelight. At Mozza, the master dough artisan sets a new standard for pizza and ethereal pastas honed during years spent in Italy.
Nancy’s Chopped Salad
The chopped salad to end all chopped salads: iceberg, radicchio, tomato, red onion, chickpeas, pepperoncini, provolone, and soppressata, in an oregano vinaigrette.
Rigatoni alla Carbonara
The kind of masterful carbonara you seldom find outside of Rome—thick-cut rigatoni gently tossed with egg yolks, cracked black pepper, Parmesan, and bacon.
.jpg)
Pizza Margherita
The gold standard of pizza: a tangy, chewy-yet-airy crust that rivals the best artisanal bread, topped with tomato sauce, mozzarella, sea salt, olive oil, and basil.
Goat Cheese Pizza
An inspired combination that's both earthy and ethereal: leek fondue, applewood-smoked bacon, and confit garlic, topped with dollops of goat cheese, chives, and scallions.
Caprese
The secret to Mozza's stellar caprese? Drizzling plenty of fresh, bright basil pesto over creamy burrata and sweet and tangy, slow-roasted tomatoes.
