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.
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.
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.
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
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.