Wedge

AS YOU STEP INTO MOZZ NEWPORT,

the aroma of espresso and freshly baked bread, along with a friendly “Buongiorno!’’ from Luca Mignogna or his sta , will make you feel right at home. Located in Bellevue Gardens Shopping Center in the former home of Newport Creamery, husband and wife team Luca and Christina Mignogna opened Mozz in June 2022. Luca’s extensive background in cheesemaking started early as a young boy helping his grandfather make cheese in the Molise region of Southern Italy. After becoming more serious about cheesemaking, he studied at the University of Vermont’s Institute for Artisan Cheese, and then returned home to Molise to apprentice with a master cheesemaker, perfecting the art of making traditional Molisani cheeses, such as mozzarella. Reflecting on his past, Luca says “all of my happiest memories involve food.” He hopes to share this feeling of joy and happiness with his customers when they visit his shop.

Prior to opening Mozz Newport, Luca and Christina had a beloved cheesemaking facility, Wolf Meadow Farm in Amesbury, MA, but closed in late 2018 after learning that their lease would not be renewed. After taking a break and refocusing their e orts on a new Italian-inspired cheese concept in Newport, the couple decided to name their new venture Mozz. The name is derived from the word mozzare, meaning to cut, and serves as a metaphor for the concept of being unfinished.

Most mornings Luca starts his day with cheesemaking. In addition to his supple fresh mozzarella, he also makes scamorza, burrata, and stracciatella. However, Mozz doesn’t just specialize in formaggi or cheese, they also o er pane or bread, including their house-made focaccia and country bread as well as baked imported breads. They also o er a great selection of imported charcuterie, as well as domestic and imported cheeses from France, Italy, and Spain. The shop is fully stocked with imported and local provisions from small family-owned businesses, including dried pasta, olive oils, vinegars, honey, and preserves.

Luca shares his passion for the craft by organizing popular workshops, including an introduction to cheesemaking, a two-and-half-hour course transforming fresh local milk into primo sale or farmers cheese. A mozzarella workshop teaches history and stretching techniques. Additionally, there’s a pasta-making class, where you will learn how to make cavatelli by hand using only three or less simple ingredients. As Luca explains, “I want to pass on my knowledge and passion so it isn’t lost in the next generation.”