Cozy Trattoria established in 1986 treats its visitors with tasty Italian dishes such as square Sicilian pizzas, salads, and sandwiches
All reviews are from people who have redeemed deals with this merchant.
What You'll Get
- $20 Worth of Italian Food for Two or More, Valid for Dine-In Only
- $40 Worth of Italian Food for Four or More, Valid for Dine-In Only
See the menu.
Mozzarella: Staple of the Slice
Pizzas offer many flavor combinations, but most start with the blank canvas of a blanket of mozzarella. Learn how pizza got stuck with its favorite cheese with Groupon’s exploration of mozzarella.
Although proto-pizzas can be detected in culinary history as early the sixth century, the mozzarella-covered version we know today wasn’t born until 1889. That’s when King Umberto I and Queen Margherita of Italy commissioned Neapolitan chef Raffaele Esposito to prepare an assortment of his native city’s pizza—elemental dishes that showcased tomatoes, olive oil, and herbs. Wanting to bake a suitably patriotic pie, Esposito took inspiration from the Italian flag and created an arrangement of red tomatoes, green basil, and white buffalo mozzarella. The queen so adored the mozzarella-centric incarnation that Esposito named it Pizza Margherita in her honor and begin marketing it as the standard. But, although mozzarella got its start in the pizza business for political reasons, dough twirlers around the world continue to use it for three reasons.
Taste: Mozzarella has a rich, salty flavor that harmonizes with the pie’s sauce and other toppings but lacks the pungency of sharp or “stinky” cheeses. Ideally, it’ll never overpower even the mildest pepperoni or vegetable.
Low Moisture Level: The vast majority of US pizzas rely on a low-moisture version of mozzarella, which means it exudes less water as it heats up. This allows the cheese to become gooey without dampening the crust’s crunch. Low-moisture cheeses also have a longer shelf life, allowing pizzerias to buy in bulk.
Meltability: Cheese makers (or their machines) knead and spin mozzarella until it’s springy and pliable—a texture familiar to anyone who’s enjoyed a stick of string cheese. This signature stringiness allows the cheese to stretch and fuse to the other ingredients as it melts. In contrast, oilier cheeses, such as cheddar or american, become a sticky, liquid-like substance under intense heat, making for a messier slice.
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. May be repurchased every 30 days. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. BYOB. Dine in only. Valid only for lunch and dinner. Not valid for seafood dishes. No delivery. Not valid with other discounted offers. Tax and gratuity not included. Voucher must be used in one visit. No cash back. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.