Mozza2Go:

Mozzarella , Passato, Topped with Fresh Basil.

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

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

Hand-cut potato chips and homemade French onion dip

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.

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

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

with sherry vinaigrette. Served chilled

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

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

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

Little gem lettuces, croutons, Parmigiano.

Layers of roasted eggplant, tomato sauce, mozzarella and Parmigiano cheeses with basil leaf. Gluten free.

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

Fontina, Mozzarella, Sottocenere, Fried Sage

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.

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

Mozzarella, Passato, Fresno Chiles, and Pepperoni cups.

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

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

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

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

Select Pizzas from our 2Go Menu, a choice of salad or antipasti, and an assortment of dolci. Perfect for 6-8 people.

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.

Includes one 12 inch pizza of your choosing, one salad of your choosing, a pack of three chocolate chip cookies, and a bottle of La Mozza I Perazzi Sangiovese wine. Perfect for a date night in, or a picnic outing!

3 Cookies Per Order

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.

This bubbly sports a rose-pink in color with aromas of strawberry, minerals and hints of vanilla. Strawberry centric with white pepper and floral hints complimented by energetic bubbles and a refreshing acidity, finishing dry and crisp.

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. Balanced tannic structure. Perfect with typical Tuscan pastas and roasted meats, even those with a bit more fattiness.

La Mozza I Perazzi Sangiovese is characterized by notes of juicy dark fruit that mix on the palate with hints of spice licorice. The lively sensation of ripe cherry its soft texture make it an ideal match for Mediterranean dishes and grilled meats.

Sauvignon-Chardonnay blend. Floral & orchard tones with a honeyed richness. The flagship wine of the Bastianich estate, Vespa Bianco was created to showcase the power and evolution that a great Friulian white can have. Consisting of equal parts Sauvignon and Chardonnay with a measure of Picolit, Vespa becomes more than a sum of its parts, a wine of uncommon complexity and longevity.

Medium-bodied, with delicious aromas and flavors of mature pear and peach with a fresh mineral backbone and good acidity. Friulano is famous for its light hint of almond on the long finish. Pairs well with Prosciutto di San Daniele and cured meats. Montasio and other fresh cheeses. Antipasti based with fish.

This pale lager is all about subtlety and balance. Expect a delicate spice, a touch of honey and rustic white bread on the nose. Aromas of bread crust and light malt meet the spice of traditional Czech Saaz hops and while the finish is crisp and bracingly bitter, everything is in balance.

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.

Handmade pasta speciality from Puglia Orecchiette are hand-shaped pasta that look like little ears. They originally come from Puglia, southern Italy, and are revered there. Traditionally, this pasta made from durum wheat semolina is eaten with cima di rapa (a type cabbage) and peperoncino (chilli).

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.

Pappardelle are long, flat and broad ribbons of (traditionally) egg pasta, that originate in Toscana (Tuscany), a region known for rich, intense – and generally meaty – sauces. The large surface area and rough texture of the pasta make pappardelle the perfect accompaniment to more robust sauces and ragus.

Rustichella's Tonnarelli Nero is uniquely beautiful. Fresh black squid ink is mixed with the durum wheat semolina and water, turning it into a gorgeous, dark hue and infusing it with a light salinity that pairs perfectly with shellfish. Try it with calamari for an amazing taste and gorgeous contrast in color.

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.

This is a type of spaghetti with a thicker bore than the classic (in this case, 2.3 mm), and a hollow center ideal for intensely flavored sauces, gives a great al dente bite.

Casarecce are short twists of pasta originating in the Sicily region of Italy which appear rolled up on themselves like a scroll. Casarecce pairs well with cream/cheese, meat, napolitana, seafood, pesto and vegetables/

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.

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.

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

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.

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.

Finishing salt blended with dried oregano.

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.

Crushed in your hands, they make the best topping for any seafood pasta dish. Cruschi are often coarsely ground with a mortar and pestle and sprinkled over eggs fried in olive oil. (50g)

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.

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

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.

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.

Tinned White Tuna Conserva

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.

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.

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.

The perfect honey for every use. Very Tuscan: dark, thick, crystalized. Strong aromatic elements of chesnut, dry herbs and slightly woody. Long, complex and rich sweet finish.

Acacia honey is extremely light colored, almost white with golden yellow-green hues. Delicious to mix in yogurt or cream, as well as drizzle over fresh cheeses such as ricotta and stracchinos, or glazing a roast chicken.

Giorgio Poeta recommends spreading his Organic Sunflower Honey on grainy toast, especially rye bread with salted butter. It pairs well with cheeses and is often used in baking and pastry.

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.