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The dish/What's new in city dining
Mozzaluna

By CARI TAYLOR-CARLSON
Photo by Dan Bishop

October 2012

At Mozzaluna, the Margherita, the classic Italian pizza made with tomato sauce, mozzarella, basil, olive oil and oregano, comes in one size, medium. Actually, all the pizzas on the menu are one size fits all. People who like a thick, chewy crust, smothered with chunky tomato sauce and topped with a thick layer of mozzarella, will love this one.

For an additional $2, one can opt for Fior di Latte, fresh-sliced mozzarella balls. Our host, Steve, suggested next time I should order his favorite, the Mozzaluna, topped with sliced tomato, mozzarella, prosciutto di parma, arugula and shaved Parmesan.

At the restaurant, they bake the pizza in a brick oven heated to 800 degrees. "Thatís why we use toppings with a higher fat content," Steve explains. "We use a lot of prosciutto and Italian sausage. A low-fat meat like pepperoni would turn into tiny crisps."

With 17 kinds of pizza on the menu, one is tempted to throw a dart. They all sounded good, especially the ones that include arugula ≠ó the Contadina and the fore-mentioned Mozzaluna.

My friend ordered a panini, the Italiano. Crushed inside a pressed rustic Italian roll, she found sliced tomato, arugula, prosciutto and a hint of shaved Parmigiano-Reggiano. Her panini came with fries, salad or a delicious French onion soup, topped with oozy cheese melted under a broiler.

Mozzaluna, hidden behind a beauty salon in Stonewood Village, is a bit tricky to find. People who remember Mr. Bís Steakhouse, the former occupant at the restaurantís location, will know where to look for Mozzaluna. For the record, itís at the west end of Stonewood Village. "Think of us as a hidden gem," Steve says.

>>Mozzaluna
17700 W. Capitol Drive, Brookfield
(262) 790-1077





 

This story ran in the October 2012 issue of: