Review: Meatless Mondays @ Pizzeria Mozza

Pizzeria Mozza - Classic Grilled Cheese Sandwich

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If you are looking for another reason to visit Pizzeria Mozza this festive season, it’s here and it’s called Meatless Mondays. Pizzeria Mozza by Celebrity Chef Mario Batali in Marina Bay Sands has recently introduced a new series of meatless delights on Mondays, whereby diners can enjoy wholesome wood-fired oven roasted vegetables and grilled cheese sandwiches. Vegetarians have more reason to celebrate since this adds a host of new vegetarian dishes to Mozza’s already impressive list of vegetarian antipasti and pizzas.

Meatless Monday is a global movement founded in 2003 in the United States for health and environmental benefits. Chef Batali first joined the movement in May 2010, after learning about the health and environmental impact of the standard American diet. He offers weekly specials in all 14 of his U.S. restaurants and even has meatless meals at home with his family on Mondays.

Every Monday, at Pizzeria Mozza, you can now savour three types of wood-fired oven roasted vegetables – whole carrots, eggplant and cauliflower, that are slow-cooked in the pizza ovens using almond wood. This slow-cooking method helps to draw out the natural sweetness in the vegetables by caramelizing them and intensifying their flavours.

My favourite from the vegetables was the Cauliflower. Slightly salted and grilled to perfection, this is served whole, a first for me, and paired with mint yogurt sauce. The quality red, juicy Carrots are served with cracked coriander and dill crème fraiche. The whole roasted Eggplant, is stuffed with a mix of hummus, za’atar and zhug. The inspiration for this dish is drawn from Israel, za’atar is a spice and zhug is a mixed herb dressing, made in-house. I loved the way this dish was presented and the hummus and spice mix was finger-licking good. continue reading

Pooja is the founder and Editor-in-Chief of Eat Roam Live. Architect and interior designer in a past life and full-time mum to 3 young kids in the present, Pooja is now following her love for writing. Her enthusiasm for vegetarian food, health and nutrition and her passion for travel prompted her to start EatRoamLive.

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