We’ve always wanted to take a mozzarella making class, so when we found out that Panarea Mediterranean Sea Grill was now offering it, we jumped at the opportunity! It was a great decision too, because this place turned out to be a total gem. I had never even heard of it before, but I found it to be authentic and delicious during our visit. Check out our experience below:
Octopus on display in the main dining room & pita bar-bites.
Legend has it that mozzarella was first made when milk curds accidentally fell into a pail of hot water in a cheese factory near Naples. Thanks to this mozzarella mishap, cheese heads have been enjoying the silky, smooth dairy delight on pizzas and pastas across the world. No matter the origin, I think we can all agree that mozzarella is a piece of heaven on earth. Further, fresh-made mozzarella is the ultimate treat! Now, you can make your own mozzarella at Panarea Mediterranean Sea Grill at their monthly interactive mozzarella making class. The hands-on experience takes place on the last Wednesday of every month. NEXT CLASS: Wednesday, October 25th 2017. Register HERE!
Executive Chef Claudio Sandri will taught us how to stretch and mold curds into creamy half-pound mozzarella balls. Then, we made our own!
The mozzarella we made was used to make pizza, which we then got to enjoy. This is the perfect outing for #NationalPizzaMonth which is in October. Panarea handcrafts Roman style pizza, prepared in a style that dates back to ancient Rome. Pinsa Romana is made using a completely different technique than the Neapolitan style pies popular some 120 miles away in Naples. The term “pinsa” comes from the Latin word “pinsere,” which means to stretch. The shape is usually oval instead of round. The dough preparation requires three separate fermentation stages instead of Napoletana’s one stage and is actually easier to digest. The long leavening process of the yeast, which lasts between three to four days, and the flour’s unique mixture of wheat, soy and rice ensures a unique taste that is softer, moister, thicker and heartier while still boasting oven-fired, crispy edges.
The Classica on the left perfectly combines tomato sauce, fresh mozzarella and basil. The Tomino E Cozze on the right is a sauce-less pie made with tomino cheese, fresh mozzarella, thyme, Mediterranean mussels and bottarga (mullet).
On the left is the Vegetarian, it’s prepared with organic farro dough and topped with fresh mozzarella, bell peppers, zucchini and eggplant. On the right is the Valencia which is prepared with fresh mozzarella, octopus, olives, chickpeas and no sauce.
All of the pinsa’s were good, but I think my favorite was the Vegetarian pie because of the farro dough and veggies. If you’re the type of diner who is is open to try something different, or already has a sophisticated palate, be sure to order the Tomino E Cozze.
About Panarea Mediterranean Sea Grill:
Panarea is a Mediterranean restaurant featuring cuisine from every country that shares the beauty of the Mediterranean coastline. Lunch and dinner are served six days a week. Panarea is located at 11052 Biscayne Boulevard, Miami, FL 33161. For more information, call (305) 640-5580 or visit www.panareaseagrill.com.
You can make your own mozzarella at Panarea during their monthly interactive mozzarella making class. The hands-on experience takes place on the last Wednesday of every month. NEXT CLASS: Wednesday, October 25th 2017. Register HERE!
All images appearing in this post photographed by Holli Lapes, property of TheSoFlaSage.com
Disclosure: I received a complimentary tasting at Panarea. All opinions are my own.