Welcome to Italy - The Handmade Pastas of Chef Evan Funke - Felix (Thoughts / Pics)

Hi @paranoidgarliclover,

Yah, agree it’s not the outer crust / “lip” that’s like Mozza (that’s its own thing ;)), but there’s something with the chew and consistency of the dough, etc. that reminded us of Mozza the 2 times we went (not in a bad way), but it was like it felt like it was inspired by or a homage to that style.

And that’s actually a bit of a cool thing - to have your own hyper-local style of food being developed here - it reminded me of reading @robert’s comments about Cotogna’s Pizza style, how it was representative of a local style in that neighborhood.

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