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Sausage heaven at last at Mozza

May 11, 2012 | 12:22 pm

Scuola di Pizza will be hosting a salumi bar where you can enjoy different house-cured meats and accompaniments
Chad Colby, the chef at Mozza2Go and Scuola di Pizza, is nuts about salumi. And now, finally, you can join in. Starting May 31 and running every other Thursday after that, Scuola di Pizza will host a salumi bar where you can enjoy different house-cured meats and accompaniments as well as a couple of grilled entrees and various vegetable dishes and wash them all down with wines from Mozza partner Joe Bastianich's winery.

The restaurant has been working for more than a year to get the permit to dry-cure salumi in house, and has built a separate dry-cure room to accommodate the sausages. Meat for the salumi comes from Colby's popular Saturday night Whole Hog family dinners, for which he butchers an entire heritage-breed pig.  

6610 Melrose Ave., Los Angeles, (323) 297-1130, www.mozza2go.com.

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One-night stand at Beer Belly

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Dessert tastes better with a gold spoon?

-- Russ Parsons

Photo credit: Chad Colby

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