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Everyone tell me their favorite dish at Mozza

  • d

In searching, I see a lot of people like Lardon Pizza, Squash Blossoms, And Nancy's chopped salad!

I'm going for lunch Saturday!

Everyone chime in with their favorite pizza, appetizer, side, salad, etc.

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  1. It's all about the lardo... get the lardo pizza.

    7 Replies
    1. re: glutton

      Is it on the menu? I didn't see it online!

      1. re: Diana

        The supply is limited, so they often don't have it... but when they do... JUMP on it!

        --Dommy!

      2. re: glutton

        What is in the lardo? I've been many times now and the one I've had that was not on the menu a few weeks ago that I really wanted again was I believe a thick cut bacon/asparagas/burrata combo. Is this it?

        1. re: gregg1

          I think it's actually "lardon", a lardon is a yummy pork/bacony chunk

          1. re: Diana

            No, lardons and lardo are different. Lardo is cured pork fat, often infused with rosemary. They slice little pieces paper-thin and drape them on the pizza. It's fat, just fat. But it is not overwhelming on the pizza -- it is wonderful.

          2. re: gregg1

            want to clarify lardon vs. lardo.

            LARDON, typically used in french cuisine, is like bacon often in cubes measuring 1 cmx1cmx 2cm. in culinary school, the professors measure and grade on the accuracy of your lardon cut. you often find lardon on a salad with frisée, poached egg, and lardon, also known as frisée aux lardons, served with a dressing made with sherry vinegar in its purest form.

            LARDO or LARDO DI COLONATTA is distinctly italian. it is fat, pure fat with no meat. it is cured with sea salt, herbs and spices in marble vats (hopefully) and should be gleaming white in color. unfortunately, this traditional food is under attack by the EU (raids by the italian police included). italian food artisans and slowfood are trying to preserve this traditional preparation. lardo is usually sliced paper thin and is served over crostini (or in this case pizza). for more information, go to www.slowfood.com.

            haven't seen LARDON on the menu and would be suprised if nancy, joe, and mario would advertise it as that. we're probably talking about the burrata, pancetta, onion, and asparagus. my guess.

            1. re: revets2

              Thanks for the clarification, everyone! Once again, the light shines on the chowhound board and forces away the darkness of ignorance.

              But, I hate to say the online menu currently does not feature lardo or squash blossoms.

        2. Since they don't serve the lasagne on Saturdays I'll have to go with the chicken liver crostini and the butterscotch budino (the little cookies on the side are even better!)

          http://myculinaryadventures.blogspot.com

          3 Replies
          1. re: Bon Vivant

            ^ Bon Vivant -- Do you really love the lasagne? I've mentioned this elsewhere on the board before, but I was *really* disappointed by their bland, pedestrian and unremarkable lasagne, esp when EVERYTHING else is so outstanding there. I suppose one's disappointment is proportional to one's expectations -- namely, making a special trip to Mozza on a late Sunday afternoon and waiting about 20 mins or so (*not* egregious) for two counter seats in order to experience the lasagne.

            Best lasagne in LA, imho, is the Lasagne Verdi at Angelini Osteria, esp when paried with a glass of red wine from the same region (forget which one that is, but the excellent waiters always guide me).

            1. re: Maxmillion

              Emilia-Romagna...I'd drink Lambrusco with it.

          2. Make a point to ask for the squash blossoms hot hot hot! I got them lukewarm one time--ick.

            Save room for the butterscotch budino. My friend and I were so stuffed we had a hard time eating it. It was not pleasant, but there was no way we could let that go to waste!

            Of course, don't miss the wine list.

            1. My two trips to Mozza were during the freeze spell, so alas, no squash blossoms for me :(

              But from what I ate there, the goat cheese-bacon-leek pizza was wonderful! The butterscotch pudding was delicious too but I can only have a few spoonfuls... even with the fleur de sel and the complexity of butterscotch & caramel flavors it was simply too rich 'specially after a pizza.

              ~H.C.
              http://la-oc-foodie.blogspot.com

              2 Replies
              1. re: AquaW

                They need to figure out a way to let people take that budino to go. Eat here, take the Mozza experience with you!

                1. re: Pei

                  ^ LOL p'raps you could promise to bring their cute water (dessert) glass back?

              2. the guanciale pizza with egg - yolk was all runny and yummy.

                5 Replies
                1. re: lakeshow318

                  That was in an LA times article on eggs,that pizza, and it intrigued me.

                  1. re: lakeshow318

                    Ditto this.

                    It's not really my idea of a classic pizza per se, but its darn good.

                    1. re: lakeshow318

                      Agree. I would never have guessed, but this (along with the eggplant caponata and the butterscotch pudding) were my favorite things.

                      1. re: lakeshow318

                        Third/Fourth? That and the squash blossom/burrata pizza are killer.

                        I really wish I got some of the cold cuts last time. They really looked great.

                        Actually egg on pizza is on about every menu I've seen in Italy from the Lakes district to Rome.

                        I liked the gelato better than the budino at Mozza.

                        1. re: lakeshow318

                          Yes!! Basically, bacon and eggs pizza but so much better than that sounds.