Mozza2Go:

roasted garlic & herb butter knotted in dough, then baked to perfection. (3 per order). Comes with a side of sauce.

Oven roasted chicken wings rubbed with paprika & red peppercorns, served with green onion crème fraîche.

red onion, mint, lemon zest, yogurt vinaigrette. Served chilled

Three 2oz. Heritage pork meatballs & two slices of semolina toast with garlic herb butter.

Castelvetrano olives, Picholin olives & Gaeta olives marinated in black peppercorn, rosemary, garlic, chili d'arbol, bay leaves, orange rind, lemon rind & extra virgin olive oil.

AKA Fett'unta. Thick white country bread, grilled, drowned in olive oil, rubbed with garlic & finished with sea salt.

Hand-cut potato chips and homemade French onion dip

locally made burrata from Pomona, CA

Sliced Prosciutto

dill yogurt, coriander, cumin. Served chilled

A side salad of baby mixed greens served with a side of our lemon vinaigrette.

On a bed of Iceberg Lettuce and Radicchio, Salame, Provolone, Garbanzo Beans, Cherry Tomatoes, Red Onion & Pepperoncinis. Oregano Sherry Vinaigrette served on the side.

Mixed Red Endive, Arugula, and Frisee greens come with Croutons, Grated Parmesan Reggiano, and Anchovy Vinigrette on the side. Our successful version of a Caesar.

Puglia Burrata, Roasted Cherry Tomatoes, bright hand pounded Pesto, and fresh Basil. We recommend pairing this with our Pane Bianco. *Contains nuts.

Lasagna sheets with a bolognese sauce, bechamel, mozzarella & parmigiano reggiano.

Eggplant Parmigiana, mozzarella, tomato, basil

Chopped Garlic, Mozzarella, Fontina, topped with Chopped Parsley.

Fontina, Mozzarella, Sottocenere, Fried Sage

Pomodoro, Cherry Tomatoes, Sicilian Oregano and Puglia Burrata that is served on the side. Simply portion the Burrata on each slice of your pizza and enjoy!

roasted eggplant, tomato sauce, smoked mozzarella, fontina, cherry tomatoes

Fennel Sausage made in house, Panna (Cream base), Red Onion, & Scallions. This pizza is definitely one of our most popular.

Mixed Mushrooms, Fontina, Taleggio, and Thyme, finished with grated Parmesan.

leeks, scallions, garlic & bacon

bacon, pepitas, roasted garlic, smoked scamorza, pecorino, fried sage

Mozzarella , Passato, Topped with Fresh Basil.

Heritage Pork Meatball, bufala mozzarella, roasted cherry tomatoes, oregano, chili flake and parmigiano reggiano.

Bacon, Salame, Fennel Sausage, Guanciale, Tomato Sauce & Mozzarella

Nancy's twist on a Hawaiian style pizza. Passato, mozzarella, jalapenos, pineapple, speck, finished with chives.

Mozzarella, Pomodoro, finished with Prosciutto, and fresh arugula.

Mozzarella, Passato, Fresno Chiles, and Salame. Our version of a Pepperoni.

Passato, Sicilian Oregano & Olive Oil Our cheese-less pizza.

Panna, braised leeks, fontina, 'nduja, and thyme.

Two (7 oz) balls of pizza dough, pizza sauce, mozzarella, genovese basil. Use within 24 hours.

Choice of Heritage Pork Meatball or Fennel Sausage, Mozzarella, Salame, Fresno Chilies, Sesame Seeds with side of Tomato Passato

5 Pizzas off our 2Go Menu, a choice of a salad or antipasti, and an assortment of dolci.

5 Pizzas off our 2Go menu, please note the added charges on select pizzas.

Select any 2 of our antipasti or salads, these portions are designed to feed 6-8 people. *NOTE* Orders containing salads must be placed prior to 3PM, it will not be accepted otherwise.

3 cookies per bag.

Butterscotch Pudding, with a layer of salted caramel, and a dollop of whipped creme fraiche. A staple dessert served at Pizzeria Mozza, Osteria Mozza, and Chi Spacca.

A delicious, crisp, sparkling cola for the refreshment you want

Mexican Coke —the refreshing, crisp taste you know and love made with real cane sugar.

A delicious citrus taste that knows how to keep things cool​. Made with real cane sugar.

A delicious, crisp, sparkling cola for the refreshment you want

Mexican Coke —the refreshing, crisp taste you know and love made with real cane sugar.

A delicious citrus taste that knows how to keep things cool​. Made with real cane sugar.

Sparkling Sicilian Lemon Soda

Sparkling Sicilian Blood Orange Soda

Flor is a fragrant and refreshing sparkler full of citrus and stone fruit flavors.

Flor is the perfect way to begin any meal or as a complement to any social gathering.

An intensely colored rosato filled with aromas of rose petals, fresh strawberries, violets and orange peel. Medium weight on the palate with fresh, clean, mouthwatering acidity. Our rosato is actually closer to a light red wine than most other rosè wines.

Intense fruit, notes of ripe blueberry and wild black berries, with hints of spices. Perfect with typical Tuscan pastas and roasted meats, even those with a bit more fattiness.

Sauvignon-Chardonnay blend. Floral & orchard tones with a honeyed richness

A classic cut that can be served with any type of sauce. Because of its density, fusilli will retain a pleasurable bite when served in a cold salad with shellfish or tuna, or baked with eggplant and ricotta.

Meaning "radiators" in Italian, this shape designed in the 1960s is reminiscent of the shape of car radiator metallic grills or home water-heaters. Amusing texture when cooked and much loved by children in Italy. Serve with arugula, sauteed onions and chopped fresh tomato, or any sauce with finely chopped ingredients so that they will be trapped in between the ridges.

Fregola Sarda (from Sardinia) is made in a similar manner to couscous, but is then toasted in a wood-burning oven. Serve with grilled shrimp or fish, chopped parsley, & lemon juice. Toss with roasted tomatoes & chopped olives.

Martelli pasta is made from top-quality semola, manually worked into dough using cold water. The dough is cut with traditional bronze dies and air-dried for 40-52 hours (compared to conventional pasta that is oven-dried in under an hour). These processes give the pasta a rough surface and special porousness, perfect for catching pasta sauce. The slow drying also allows the pasta to be digested much more easily, and keeps you fuller longer.

Martelli pasta is much more than just a dried vehicle for sauce. What makes Martelli pasta exceptional is the taste - the earthy flavor of quality wheat - and its satisfying density. It can be enjoyed with just a drizzle of olive oil, but be sure to cook it al dente!

Sagne a Pezzi, meaning "broken lasagne in pieces," is made in a similar fashion to Pizzichi, using a thin, curled lasagna die, then cut into squares about 1 inch in length. PrimoGrano has a soft, supple texture and the shape is quite amusing on the palate. Because of the quality of the grain, serve this pasta with extra virgin olive oil and minimal ingredients in order to enjoy and exalt its flavor. Ideal with just butter and Parmigiano.

Together with orecchiette and maccheroncini al pettine, this is one of the Pastificio dei Campi shapes produced with a special machine called a baresina. Originally from Liguria, the name of this pasta shape comes from the Genoa dialect “strofissià” (rub), referring to the movement required to shape them by hand. (500g)

This is a type of spaghetti with a thicker bore than the classic (in this case, 2.3 mm), ideal for intensely-flavoured sauces. (500g)

Unlike other Italian tomatoes, these delicate little tomatoes do not stand up to long cooking; they’re so sweet they require very little to make an outstanding sauce. Add a bit of olive oil and garlic, heat them gently in a pan for a few minutes and toss with spaghetti for a deliciously simple dinner.

Unique and sweet tomatoes from Tuscany. Hand peeled and selected one by one, the traditional confit process makes them perfect for finishing your favorite dishes. Imported from Italy. Nancy and Liz were at Roscioli in Rome recently and fell in love with these tomatoes and immediately shipped a case to Mozza2Go. We use these beautiful tomatoes on our BLT Pizza at the Pizzeria Mozza

It is perfect for recipes that require long cooking times such as bolognaise sauce, casseroles and stews. But it can also be used in quick recipes: a dash of seasoning for pasta or a sauce to go with a dish.

Made with nothing but Sicilian cherry tomatoes, extra virgin olive oil, sea salt and basil, this sauce is bottled without preservatives in distinctive beer bottles.

Delicious on their own, as a topping for crostini, in panini, on top of pizza, or simply tossed in a farro, pasta or rice salad. Use in stuffings as well as making stews or slow cooked fish and chicken dishes such as Cacciatora style stews.

Heat in a saucepan for at least 4 minutes. Drain pasta before it is al dente, mix with the sauce over high flame and serve immediately. Also delicious spread over warm focaccia or bruschetta. Try topping pizza bianca (plain pizza) with the sauce, sprinkle with ricotta salata, and bake.

Traditional Tomato Basil Sauce. The balanced sweet and acidic tomato passata is slowly cooked with fresh, aromatic basil and extra virgin olive oil to create a classic, simple sauce perfect for pasta, pizza and more

This tomato sauce is the Belfiore family's own recipe. The balanced sweet and acidic tomato passata is flavored with garlic, capers and olives to create a gutsy tomato pasta sauce which matches beautifully with short shapes such as penne and trenne.

Heat in a saucepan for at least 4 minutes. Drain pasta before it is al dente, mix with the sauce over high flame and serve immediately. To enjoy this superb sauce at its best, keep in the refrigerator after opening and consume within five days.

Delicious on pasta. Spoon over crostini. Brush over warm focaccia

Fragrant Ligurian basil, delicate extra virgin olive oil, salty Mediterranean pine nuts, Parmigiano-Reggiano cheese, sweet garlic, and a splash of bright white wine vinegar sets the Rustichella d'Abruzzo pesto concentrate in a class of its own.

This pristine oil is asymphony of green flavors: tomato leaf arugula & freshly cut grass. Herbaceous perfection. Drench citrus & avocado salad. Make bucatini with pesto alla trapanese.

Bona Furtuna Organic Extra Virgin Olive Oil is medium bodied, notes of green olive, wild flowers, and fresh cut grass make this olive oil come to life.

The crisp freshness of Agrumato® Lemon is achieved by the whole-fruit crushing process, which cannot be duplicated by the more common infusion method of other citrus-flavored oils. Whole lemons are crushed together with olives in the traditional cold-extraction method to capture the essential oils of the zest in the resulting extra virgin olive oil.

Sprinkle this high quality finishing salt on roasted potatoes and homemade french fries, salads, grilled meat or fish, and fresh sliced tomatoes.

This single-varietal Sicilian extra virgin olive oil is made with 100% Nocellara del Belice olives. An inviting aroma of tomato leaf and green tomato is followed by a pronounced grassiness and a persistent spiciness that lingers on the palate. A delicate to medium-intensity oil.

Saba is simply grape 'must' (juice) cooked down and aged to molasses-rich, raisin-like sweetness and a thick, syrupy texture. In this case, those grapes are Trebbiano, the same used for balsamic vinegar. A drizzle can balance bitter braised greens, intensify the sweetness of roasted meats and balance the acidity of dressing and vinaigrettes.

Ideal for use in making a lively mayonnaise, salad dressing of delicate and tender greens such as mache, lettuces, endives and frisee, pickling and preserving vegetables to make a giardiniera , fish sauce and such. This white wine vinegar will add a sparkle of brightness to any recipe calling for white wine.

Great in dressings for salads with radicchio, arugula, or tannic vegetables such as artichokes. Superb when used for deglazing pork or meat roasts and to add a bright note to cured meats and stews.

Sweet cider vinegar has a big, fruity kick. It’s perfect for salad dressings, marinades, deglazing the pan, or making reduction sauces for roasted vegetables, pork, lamb, fish or fowl.

Pour it on pancakes, waffles, granola, and yogurt; drizzle it over roasted vegetables; rub it on pork, ham, chicken, and duck before roasting or to finish in the pan; whisk it into sweet and sour sauces for tofu and tempeh; mix it into cocktails, sodas, and ginger tea.

Soft crunchy sea salt flakes have a fresh intensity and clean taste containing the perfect balance of natural minerals to enhance any dish. Maldon salt is a prestigious and unique product known for its flavor and quality and sought after by the health-conscious and gourmets alike. (240g)

In Spain you will see farcellets pre-packaged with simple vegetables for one-stop soup supplies. They are fantastic in a pot of beans or stew. Place one or two in the cavity of a hen before roasting to flavor from the inside out. Farcellets are a versatile and easy-to-use selection of aromatic herbs for cooking. They are wonderful to have on hand in the dark winter months when fresh herbs are not as abundant.

Using your fingertips, gently crush the oregano blossoms over sliced tomatoes, grilled vegetables and potato salad. Wonderful to sprinkle on grilled fish, chicken and roast lamb. Use as a brush with olive oil for added flavor when grilling.

Fennel pollen and pork are a perfect combination: thick-cut grilled pork chops dusted with sea salt and fennel pollen. The pollen also makes the perfect delicate condiment for poached fish, such as sushi grade tuna, rolled in fennel pollen, seared at high temperature.

Paprika, cayenne pepper, salt, black pepper.

Toss them into soups, pasta and risotto, or serve them plain with some good olive oil and salt for a stellar side dish beside meat or fish. For a quick light lunch, toss them into a cold salad of tuna, parsley, and onion.

Carnaroli rice is the preferred choice for rice salads and creamy risottos with whole grains.

Cicerchia is a rustic version of the chickpea with a flavor that is richer and earthier. Soak overnight and boil them for an hour and forty minutes, and you can add them to salads with some good olive oil, or use them in your favorite soup or meat stew.

Anchovy fillets are classified as semi-preserved. To preserve them, the fillets are covered in the finest sunflower seed or olive oil. This makes the product ready to eat immediately once the anchovy is removed from the container. Our anchovy fillets feature the “Controlled Quality” seal, which certifies their origin in the Cantabrian Sea and their preparation in the region of Cantabria, from the handling to the sealing and labelling, and including every step in the preparation.

Colatura is a versatile ingredient and it can be used with pasta, fish, meats, vegetables and bruschette. A small splash of colatura enhances pasta, fish, meat & vegetable dishes.

This Sicilian dish, essentially a relish with an agrodolce (‘sweet-sour’) twist, consists of the following base ingredients: eggplant, onion, tomato sauce, celery, vinegar, capers, Castelvetrano olives, basil, sugar, and salt.

Unique in its bright green color, and renowned for its one of a kind buttery taste. Best as an aperitif before dinner, or to drop in a martini, these Green Castelvetrano Olives are the perfect, most versatile olive in the world

They can be used to add outstanding umami flavor to a whole variety of dishes - mix them into salads or pasta, slice them as a garnish for baked fish or fold them into a thick and spongy focaccia.

Taggiasca olives are the most prized Ligurian olives, and the source of the region’s signature delicate, balanced olive oil. Claretta and Gigi Benza are a mother and son team, who jar the olives themselves. As they like to say, tasting their olives is like taking a journey into the hills of the Imperia valley in western Liguria, where the temperate seaside climate and calcium-rich soil create the perfect Mediterranean olive.

Precious little capers from Salina, bursting with Aeolian sun and sea breeze flavors. Use in sauces, stuffings, pasta and rice salads, or wherever olives are called for a new twist in flavor.

Friarielli are a variety of broccoli rabe grown in Campania, and one of the signature vegetables of southern Italy.While they are delicious right out of the jar, their robust flavor make them the perfect ingredient in the traditional southern Italian “broccoli e salsiccia,” and orecchiette with broccoli rabe recipes.

Diavolicchi make a gorgeous gift and stunning addition to your pantry. Use anytime you want to add heat to a dish! Dice finely and add to a simple aglio e olio pasta or use in place of red pepper flakes when making an arrabbiata sauce.

Nancy guides you through all the varieties of cheese that she serves at the Mozzarella Bar in the Osteria. And you’ll find all the tricks you need to make homemade pastas, gelato, and pizzas that taste as if they were flown in directly from Italy.

Nancy shares her renewed passion and provides nineteen menus packed with easy-to-follow recipes that can be prepared in advance (with no fancy restaurant equipment needed!) and are perfect for entertaining.