Photo by Rupert Whiteley
Christina and Luca Mignogna are happily settled in their new location in Newport, ready to offer you espresso, pastry and, of course, fresh cheeses and pinsas.
Photo by Rupert Whiteley
Cheesemaker Luca Mignogna makes up to 50 pounds of mozzarella a day.
Photo by Rupert Whiteley
Beyond the handmade cheeses, you can find all manner of Italian specialties at Mozz, including cured meats, olive oils, olives, pastas and much more.
Photo by Rupert Whiteley
After manipulating and stretching the curds and squeezing out the whey, the balls of mozzarella come into shape, each formed by hand.
