One of Chef Jonah’s many new projects has been pulling mozzarella in-house. Â The curds come from Roberto Ferrante who is known throughout the area for his exceptional mozzarella curd. Â 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. Â 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.