Did you know that Joe makes FRESH homemade mozzarella each morning by hand? No doubt that it's the best! Come try it out for yourself!
Posted by Bricco Salumeria & Pasta Shop on Wednesday, May 16, 2018
“He gets some really hot water, about 110-120 degrees. Takes that water and pours it into a curd. He starts stretching it to transparency. He stretches it up as far as he can, and then once he gets it to that texture he starts to knead it, almost like kneading dough but kneading it with the mozzarella. Once he gets it to the texture that he needs then he starts to form it into the mozzarella balls.”
Bricco Salumeria’s most famous sandwich is the “Panino,” made with the fresh mozzarella, prosciutto, tomato, basil, and olive oil. So simple but so delicious. Crusty bread, really soft, crunchy bread, saltiness of the prosciutto, milkyness of the fresh mozzarella, with the tomato and basil and brush beautiful olive oil is truly the hidden gem of Boston’s North End.
In Joe’s own words – “I don’t think there’s any secret, no, just passion.”