Amozzaré is a word play on “amare,” love, and “ammazzare,” to kill, sticking “mozzarella” in the middle. I do believe this title is genius, as it explains my love of mozzarella pugliese most accurately.
This is an artisanal cheese shop, specializing in all things from Puglia. Behind a long glass counter, you will find an artful medley of many, many cheeses.
As far as fresh cheeses go, you will see mozzarelle in many different forms: small balls, like bocconcino and ciliegina, medium and large sizes, and my newest favorite, la treccia (braided). All mozzarella is made with raw cows milk and with no added conservatives, so it must be eaten fresh! Then there is their burrata, perhaps the most typical cheese from Puglia, similar to mozzarella but with an extra creamy center, thanks to an added dosage of fresh cream. In addition, there is fresh ricotta and primi sale, a fresh, semi-soft, though sliceable cheese.
That’s not all, there is also the smoked and aged cheeses, such as caciocavallo, provoloni, scamorze, and taleggio pecorini.
With all this talk of cheeses, I’ve yet to mention that they are newly opened. For now, you can pick up ingredients for a special apperitivo or pizza night at home (you will have no problem impressing company with these ingredients).
In the future, they will offer a sit-in option for small bites and an aperitivo, so there will be no need to wait until you get home to enjoy the goodness of their ingredients!
