pizzeria mozza

What’s For Sipper, David Rosoff?

by whitney on December 14, 2011

Hey. Psssssst. Hey you! Can I be nosy for a second and all up in your business? Pretty please? Yes, you say? Thanks!!

And such is the way I get all these nice people to let us read about what they like to drink and eat. And where they like to do those things in case we want to secretly stalk them. The newest super nice and talented person that let me dig into his brain? The General Manager of the always incredible Osteria Mozza. If you don’t know what Mozza is, I beg you to get out from under the miserable, not delicious rock you’ve been hiding for the past 4 years.

Name: David Rosoff. Hometown: Los Angeles. Current location: Los Angeles

Favorite Winter beverage:  N.V. Marco De Bartoli Marsala Superiore Riserva 10 anni

Favorite cocktail or spirit:  Manhattan Rocks: Rittenhouse Rye 100 proof, Carpano Antica, Angostura Bitters, Maraschino Cherry.

Favorite place to grab a drink: Eveleigh or Short Order

Favorite toast: Rye

Favorite post-dinner quaff: Ramazzotti Amaro

Favorite food & beverage pairing:  Cru Beaujolais and a simple roasted chicken.

If you could travel to one region of the world right now for its food and/or drink where would you go? Northern Spain, Piemonte or Oaxaca.

What’s for sipper? Fidencio ‘Pechuga” Mezcal

David always looks super sharp. Homeboy can definitely rock a 3 piece suit.

Top photo courtesy of LA Weekly, bottom photo by Lucy Lean.

Pizza Vino

by whitney on November 23, 2011

If you missed my Let’s Do class at Domaine LA last week, it was all about Italian wine and pizza pies. We talked regions, grapes and general food and wine pairing tips.

Here are the wines I poured alongside some delicious Mozza pizza. I called them my Ultimate Pizza Wines. But really, only being able to choose 5? SO hard.

I knew I wanted a Lambrusco (or a Gragnano). For SURE. I also wanted a barbera and a sangiovese based wine. Nebbiolo? Definitely. Then I would need a somewhat oddball- so, I picked one of my fav Emilia-Romagna orange wines. It’s a style of white that can handle bolder flavors.

If I could have gone on, the list would’ve also included an aglianico, nero d’avola, montepulciano and some aromatic lighter reds like frappato or rossese.

My main criteria for pairing wine with pizza: good acidity and some semblance of structure and tannin. Anything nice and cold is also pretty dope. Red bubbly? Perfect. It’s like the wine version of beer or Coca Cola (which is apparently what Italians really like to drink with their pizza.) Main things I avoid and that sound super icky: jammy, oaky or incredibly full bodied flabby wines. Actually, I usually avoid those qualities in wine regardless of whether or not there is a pizza in front of me. Point is- there are more things in the world of Italian wines that work with pizza than don’t. So it ain’t rocket science.

Thought: Could one become solely a pizza sommelier? That would be an off the charts amazing as hell job.

Question: If you could attend any wine class or tasting what would you want the topic to be? I would love to know. And if you live in LA, maybe I can make it happen!

Let’s Do…Italian Vino & Mozza Pizza!

by whitney on November 6, 2011

I’m teaching another class with Let’s Do! This time it’s all Italian wines and pizza pies.

The hips and the haps: Thursday, Nov. 17th. 7:00 – 8:30 pm at Domaine LA. $35 gets you your own pizza, tastes of 5 Italian wines and a bunch of edumacation.

If you missed the first class, it was a ROARING success. OK- fine. It was but a tiny drop of wine in the wine puddle of life, but at least Joelle had fun! PS- cute necklace twins!

So. Mozza pizza and Italian wine. Who’s coming?? Buy tix here.