Mozzarella Quotes

Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well. ~ Yotam Ottolenghi

In the restaurant kitchen, August meant lobsters, blackberries, silver queen corn, and tomatoes, tomatoes, tomatoes. In honor of the last year of the restaurant, Fiona was creating a different tomato special for each day of the month. The first of August (two hundred and fifty covers on the book, eleven reservation wait list) was a roasted yellow tomato soup. The second of August (two hundred and fifty covers, seven reservation wait list) was tomato pie with a Gruyère crust. On the third of August, Ernie Otemeyer came in with his wife to celebrate his birthday and since Ernie liked food that went with his Bud Light, Fiona made a Sicilian pizza- a thick, doughy crust, a layer of fresh buffalo mozzarella, topped with a voluptuous tomato-basil sauce. One morning when she was working the phone, Adrienne stepped into the kitchen hoping to get a few minutes with Mario, and she found Fiona taking a bite out of red ripe tomato like it was an apple. Fiona held the tomato out.
"I'd put this on the menu," she said. "But few would understand. ~ Elin Hilderbrand

Are You Ready for New Urban Fragrances?

Yeah, I guess I'm ready, but listen:

Perfume is a disguise. Since the middle ages, we have worn masks of fruit and flowers in order to conceal from ourselves the meaty essence of our humanity. We appreciate the sexual attractant of the rose, the ripeness of the orange, more than we honor our own ripe carnality.

Now today we want to perfume our cities, as well; to replace their stinging fumes of disturbed fossils' sleep with the scent of gardens and orchards. Yet, humans are not bees any more than they are blossoms. If we must pull an olfactory hood over our urban environment, let it be of a different nature.

I want to travel on a train that smells like snowflakes.

I want to sip in cafes that smell like comets.

Under the pressure of my step, I want the streets to emit the precise odor of a diamond necklace.

I want the newspapers I read to smell like the violins left in pawnshops by weeping hobos on Christmas Eve.

I want to carry luggage that reeks of the neurons in Einstein's brain.

I want a city's gases to smell like the golden belly hairs of the gods.

And when I gaze at a televised picture of the moon, I want to detect, from a distance of 239,000 miles, the aroma of fresh mozzarella. ~ Tom Robbins

A lovely evening of new idioms and fresh mozzarella. ~ Elizabeth Gilbert

I hate going out for lunch during a workday because it slows down my pace and ruins my rhythm. I prefer to eat at my desk. Actually, I wander around the design studio with a plate in my hand as I dine on, for example, salmon sashimi and a salad of tomatoes and mozzarella. I often have a bit of dark chocolate after lunch. ~ Tom Ford

Jamie Oliver's lunch is soup, half a papaya with lime, ciabatta with mozzarella and prosciutto. The dear boy is not sharing the same planet as the rest of us. Is this lunacy supposed to be a practical suggestion for a harassed housewife trying to drag her children off to school? ~ Terry Wogan

I'm big on tomato mozzarella salad. That's my favorite all-time food. ~ Jan Fields

The moon looked like melted mozzarella to my bleary and blurry vision. Was I tired, intoxicated, or in love? Or was I sober, asleep, and alone? ~ Jarod Kintz

One of the things I like about my job is that it draws on the entire person: not just your knowledge of grammar and punctuation and usage and foreign languages and literature but also your experience of travel, gardening, shipping, singing, plumbing, Catholicism, midwesternism, mozzarella, the A train, New Jersey. And in turn it feeds you more experience. ~ Mary Norris

Please go to this pizzeria. Order the margherita pizza with double mozzarella. If you do not eat this pizza when you are in Naples, please lie to me and tell me that you did. ~ Elizabeth Gilbert

Of all the herbs, Jasmine thought, basil was her soul mate. She rubbed her fingers over a leaf and sniffed deeply at the pungent, almost licorice scent. Basil was sensuous, liking to stretch out green and silky under a hot sun with its feet covered in cool soil. Basil married so well with her favorite ingredients: rich ripe tomatoes, a rare roast lamb, a meaty mozzarella. Jasmine plucked three leaves from her basil plant and slivered them in quick, precise slashes, then tucked them into her salad along with a tablespoon of slivered orange rind. Her lunch today was to be full of surprises. She wanted to impress as well as amuse this particular guest. They would start with a tomato soup in which she would hide a broiled pesto-stuffed tomato that would reveal itself slowly with every sip. Next she would pull out chicken breasts stuffed with goat cheese and mint. Then finish with poached pears, napped heavily in eau-de-vie-spiked chocolate. ~ Nina Killham

You should use any cheese on pizza as long as it's 100% Mozzarella. ~ Wayne Gerard Trotman

Wiggly Charlie lived in a big house with his friends Audrey and Big Charlie. He liked mozzarella cheese sticks, chasing his tennis ball, and putting his purple wizard hat on his willy and pretending they were friends. ~ Christopher Moore

Palermo is dotted everywhere with frittura shacks- street carts and storefronts specializing in fried foods of all shapes and cardiac impacts. On the fringes of the Ballarò market are bars serving pane e panelle, fried wedges of mashed chickpeas combined with potato fritters and stuffed into a roll the size of a catcher's mitt. This is how the vendors start their days; this is how you should start yours, too. If fried chickpea sandwiches don't register as breakfast food, consider an early evening at Friggitoria Chiluzzo, posted on a plastic stool with a pack of locals, knocking back beers with plates of fried artichokes and arancini, glorious balls of saffron-stained rice stuffed with ragù and fried golden- another delicious ode to Africa.
Indeed, frying food is one of the favorite pastimes of the palermitani, and they do it- as all great frying should be done- with a mix of skill and reckless abandon. Ganci is among the city's most beloved oil baths, a sliver of a store offering more calories per square foot than anywhere I've ever eaten. You can smell the mischief a block before you hit the front door: pizza topped with french fries and fried eggplant, fried rice balls stuffed with ham and cubes of mozzarella, and a ghastly concoction called spiedino that involves a brick of béchamel and meat sauce coated in bread crumbs and fried until you could break someone's window with it. ~ Matt Goulding