Frank Caputo makes twenty pounds of hand made mozzarella every two hours, seven days a week. He’s been doing it for some 20+ years. Go get some. Now. (But first, read about it over on Serious Eats.)

13 Nov This entry was published on November 13, 2012 at 11:25. It’s filed under serious eats and tagged brooklyn, Caputo's fine foods, carroll gardens, grocery, homemade, italian, market tours, mozzarella, Serious Eats. Bookmark the permalink. Follow any comments here with the RSS feed for this post.