L.A. Times - Food & Dining: Critic's Choice: A season of sun — and mozzarella

L.A. Times - Food & Dining Headlines from latimes.com

Critic's Choice: A season of sun — and mozzarella Jun 8th 2013, 07:00 Osteria Mozza, Obika and RivaBella are among the Los Angeles restaurants taking advantage of the varieties of the milky white cheese. Come summer, I look forward to interleaving slices of mozzarella and basil leaves with slices of the first luscious red tomatoes to make a classic caprese . I'll sometimes toss hot spaghetti with diced mozzarella or bocconcini (those bite-sized balls) and raw chopped tomato for a hot-weather supper. I had a wonderful treat once in Naples, a bowl of bocconcini drizzled with gold green olive oil. I think you get the idea: Mozzarella spells summer, and some of our best Italian restaurants take advantage of imported and local varieties of the milky white cheese. Media files: 16x9

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