Chef Myles Anton of Trattoria Stella in Traverse City, MI, puts his own spin on a classic Italian dish highlighting fresh mozzarella. Ordinarily, the cheese is sandwiched between bread slices that have been egg-washed and fried. Instead of bread, Anton's recipe uses a light batter. At Trattoria Stella, they also form their own mozzarella from BelGioioso curd. Mozzarella in Carozza (Mozzarella Cheese in a Cart) is eaten as a finger food, cooled slightly after cooking. Meanwhile, from Kerbey ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.