The first Festa di Mozzarella Fresca will be held from September 9-13 at Poggio in Sausalito. It's a natural outgrowth of the annual tradition of making fresh mozzarella that Chef Peter McNee practices three times a day in the early weeks of fall. Menu highlights include rotolo (hand-stretched sheets of mozzarella stuffed with prosciutto, pesto or olive tapenade) and arancini (fresh mozzarella curds stuffed into fried risotto balls).
McNee and company have been so kind as to provide us an easy recipe that's been adapted to home chefs as an example of what will be on order, so you can tide yourself over until the real deal happens in September at Poggio. Call 332-7771 for more info and reservations. — Tamara Palmer