House-Pulled Mozzarella

One of Chef Jonah’s many new projects has been pulling mozzarella in-house.  The curds come from Roberto Ferrante who is known throughout the area for his exceptional mozzarella curd.  The pulling process requires heating the curds & then working them together, then heating and stretching, heating and stretching until one uniform, smooth curd is formed.  After that, the mozzarella is formed into balls & ready to be eaten!

The taste is deliciously tender and fresh, and far superior to any mozzarella that has been sitting in water for days on end.

Our house-pulled mozzarella is currently on the antipasti menu in the Oliveto Cafe and will be showing up on pizzas and in the dining room in the near future.

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