Industry heavyweights Nancy Silverton, Mario Batali and Joe Bastianich partnered to open Pizzeria Mozza six years ago. They followed up with Osteria Mozza, which was nominated as Best New Restaurant by the James Beard Foundation.
The two spots quickly developed cult followings. They also spurred offshoots, all of them celebrating fresh-made Italian cheeses. Today Mozza Restaurant Group comprises two Osteria Mozzas, three Pizzeria Mozzas, a takeout operation and an event space.
Here, Silverton shares the tricks she uses in preparing bruschetta.