Tom Colicchio’s Grub Street Diet
"I tasted some homemade stracciatella in Vallata to check on it — it’s like mozzarella, chewy when it’s first made and a little salty before it mellows out — and I grabbed a bit; I also had a piece of the fresh focaccia we make here at the restaurant, which varies by season (tomato or potato in summer; in fall it’s olive oil, herbs and sea salt with a great airy texture) and is always easy to grab and eat." - Ben Widdicombe
