Mōltō ingeniously mixes tablecloth and sauce nostalgia with a cool modern twist. This ideology is reflected in the atmosphere and skillfully echoed in the delectable menu. The decor has recently been refreshed but still evokes that cinematic feel. La Dolce Vita with a downtown vibe. Quite simply, Mōltō is for the cool crowd.
Mōltō was born out of the trending changes in lifestyles and habits. With their background in more classic fine dining around NYC, the owners were innovators, anticipating a desire away from the traditional huge portions of heavy entrees with the inevitable once ubiquitous doggy bag leftovers for the next day’s lunch and dinner - to a more modern approach.
Gone are the days of old-school, family-style Italian establishments. Mōltō fills that need for the growing preference for elevated smaller dishes, where the energy is high, and the attitude is youthful, where you can easily frequent multiple times a week to try yet another delicious - something else. As Co-owner Daniel Camporeale perfectly sums up, “Big menu, small plates, and consistently great food.” Also known for its pizzas, salads, pasta, comprehensive wine list, and specialty cocktails, “There’s something for everyone.”
Before the April air warms up enough for dining alfresco at the place to see and be seen on their patio, Mōltō has shared two customer favorites.
Pappardelle Scarpariello
3/4 lbs of Durante fresh pappardelle
2 oz Colavita olive oil
2 cloves garlic minced
1/8 cup cherry peppers sliced
1/3 cup of Longhini ground sausage
1/4 grilled chicken breast
3 oz white wine
1/8 cup grated pecorino romano
Touch of marinara to flavor (optional)
1 teaspoon salt
Basil leaves for garnish
Bring a large pot of lightly salted water to a boil. Add pasta and cook to al dente.
Drain the pasta reserving some of the pasta water and set aside.
Heat the olive oil in a large saute pan. Add garlic and cherry peppers to the hot oil.
Continue cooking 1 to 2 minutes or until garlic is golden brown and very fragrant.
Add Longhini sausage, grilled chicken breast, and white wine.
Season with salt. Cook 5 to10 minutes or until slightly thickened.
Add pasta to mixture and toss.
Add desired amount of reserved pasta water to reach desired consistency.
Cook pasta an additional 1 to 2 minutes or until heated through.
Stir in Pecorino romano. Garnish with basil and serve.
Butternut Squash Gnocchi
1lb fresh Durante gnocchi
1 large butternut squash
1/2 cup light brown sugar
1 1/2 cups 36% heavy cream
Directions:
Pre-heat oven to 450°
Cut squash in half and remove seeds.
Place on sheet pan and cover open halves of squash with brown sugar
Bake for 1 hour or until soft but slightly firm
Remove skin and dice. Set aside.
Boil water and cook gnocchi until desired firmness
In a medium saute pan bring heavy cream to simmer
Add the diced squash and let simmer for 2 minutes to allow flavor to spread into cream
Add pasta and toss for 1 minute while cream thickens
Serve and enjoy!
Pizzeria Mōltō Mozzerella & Wine Bar
1215 Post Rd
Fairfield CT 06824
pizzeriamolto.com
@pizzeriamolto
