Festa della Mozzarella 2025 2

Aug 6, 2025, 3:00:00 PM

What’s more summery than creamy, delicious mozzarella? This month, we’re celebrating the season with Festa della Mozzarella—a full-on tribute to one of summer’s most versatile and beloved cheeses. Whether you’re layering it onto a Margherita pizza, tossing it into a fresh Caprese salad, or melting it into the ultimate summer sandwich, we’ve got mouthwatering ideas and unbeatable deals to keep the mozzarella magic going strong. Stop by our delicatessen in-store or online to explore specialty mozzarella varieties, pairings, and recipes that are sure to inspire.

Sauced Mozzarella Sticks

Ingredients:

  • 1 mozzarella ball
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 ½ cups breadcrumbs
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • Vegetable oil for frying
  • Buffalo sauce for tossing

Directions:

  1. Pat your mozzarella ball dry to remove moisture.
  2. Cut the ball into thick chunks (about 2-3 inches long and ¾’’ thick). Try and get 10-12 pieces.
  3. Place the chunks on a tray lined with paper towels and freeze for 1 hour.
  4. Set up a breading station with:
    • 1 bowl of flour
    • 1 bowl of beaten eggs
    • 1 bowl of breadcrumbs mixed with Italian seasoning, garlic powder, paprika, and salt
  5. Remove the mozzarella from the freezer and coat each piece in flour, then dip in egg, and finally press all sides into the breadcrumb mixture.
  6. Place the breaded chunks back onto the tray and refrigerate for 15 minutes while heating the oil.
  7. In a deep pan, heat 2–3 inches of oil to 350°F.
  8. Fry 3–4 pieces of mozzarella at a time for about 2 minutes or until golden brown and crispy.
  9. Use a slotted spoon to remove the mozzarella sticks and drain on paper towels.
  10. Repeat the frying process with the remaining mozzarella sticks.
  11. Place the mozzarella sticks in a bowl, drizzle with buffalo sauce, and gently toss to coat.
  12. Serve immediately with ranch or your dip of choice.

Margarita Pizza

Ingredients:

  • 1 ball of pizza dough (store-bought or homemade)
  • 2–3 medium ripe tomatoes
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • ¼ tsp sugar
  • ½ tsp dried oregano
  • 1 log baking mozzarella
  • Fresh basil leaves
  • Flour for dusting

Directions:

  1. Bring a pot of water to a boil.
  2. Score a small "X" on each tomato and drop them into the boiling water for 30–60 seconds.
  3. Transfer tomatoes to an ice bath, then peel and chop.
  4. In a small saucepan, sauté garlic in olive oil, then add the tomatoes.
  5. Simmer on medium-low for 10–15 minutes until slightly thickened.
  6. Season with salt, pepper, sugar, and oregano.
  7. Preheat your oven to 475°F.
  8. Roll out dough on a floured surface into a 12–14" round and dust a baking sheet with flour.
  9. Shred or finely chop half the mozzarella log, keeping the rest in slices.
  10. Spread a thin layer of sauce over the dough.
  11. Evenly scatter the shredded mozzarella, then place fresh slices on top.
  12. Add a few torn basil leaves.
  13. Bake for 10–13 minutes or until the crust is golden and cheese is bubbling.
  14. Top with more fresh basil and serve hot.

Chicken Parm Sandwich

Ingredients:

  • 2 bakery ciabatta rolls, sliced and lightly toasted
  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • ½ cup flour
  • 1 egg, beaten
  • ¾ cup Italian-style breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 tbsp olive oil for frying
  • ¾ cup tomato sauce (homemade or canned)
  • 1 fresh mozzarella log, pre-sliced
  • 1 ripe tomato, sliced
  • Arugula
  • Balsamic glaze

Directions:

  1. Pound the chicken breasts to an even thickness (about ½ inch).
  2. Season both sides with salt and pepper.
  3. Dredge each piece in flour, then dip into the beaten egg, and coat with a breadcrumb and Parmesan mixture—pressing firmly.
  4. Heat olive oil in a skillet over medium heat.
  5. Cook the chicken 4–5 minutes per side until golden and fully cooked (internal temp 165°F).
  6. Place cooked chicken on a baking sheet and top with mozzarella slices.
  7. Broil for 2–3 minutes until cheese is melted and bubbly.
  8. On the bottom half of each bun, add arugula and sliced tomato.
  9. Place the chicken on top and spoon tomato sauce over it.
  10. Drizzle with balsamic glaze and finish with the top bun.
  11. Serve immediately.

Caprese Skewers

Ingredients:

  • Fresh mozzarella ciliegine (small mozzarella balls)
  • Grape tomatoes
  • Fresh basil leaves
  • Balsamic glaze
  • Skewers or toothpicks

Directions:

  1. Assemble skewers with alternating grape tomatoes, mozzarella balls, and basil leaves.
  2. Drizzle with balsamic glaze.
  3. Serve immediately.
  4. Optional twist: Try substituting tomatoes with fresh pineapple for a sweet and savory version!

Summer Burrata Sandwich

Ingredients:

  • 1 fresh bakery baguette, cut into two 8” sections, sliced and lightly toasted
  • 1 cup fresh burrata
  • Prosciutto
  • Arugula
  • Pesto
  • Balsamic glaze
  • Salt and pepper

Directions:

  1. Spread a generous layer of pesto on the bottom half of each toasted baguette section.
  2. Arrange prosciutto over the pesto in ribbon-like layers.
  3. Cut each burrata ball and spread the cheese and creamy center evenly across each sandwich.
  4. Sprinkle with salt and freshly cracked pepper.
  5. Drizzle with balsamic glaze.
  6. Top with a handful of arugula.
  7. Add the top half of the baguette and enjoy!
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