The word “molto” means “many” and Pizzeria Molto Mozzarella & Wine Bar lives up to its name with generous Italian fare options. The menu is comprised of traditional pasta favorites, classic entrees, in addition to small plates, mozzarella, salumi/formaggi, brick oven pizzas, salads, paninis and dessert.

Located in the Brick Walk Promenade, the atmosphere couples a trendy NYC restaurant with a retro 1950s Roman trattoria. Dim lighting, upbeat music, contemporary furniture designs and photographs portraying Mediterranean landscapes all come together to create a fun, yet elegant environment. Black and white films like Roman Holiday and La Dolce Vita project on the wall, giving guests a window into an iconic era of Italian culture that stirs romance and nostalgia. These images create a backdrop to the dining experience that emphasize simplicity, energy and passion, all of which encompass a lifestyle that is often referred to as “the sweet life.” During the season, Molto encourages guests to dine “al fresco” with sidewalk views of downtown Fairfield, Connecticut.

In January 2020, Molto will celebrate its ten-year anniversary. During the past decade, the charming and charismatic eatery has built up a steady clientele, drawing crowds on a regular basis to enjoy their food and drink. Reservations are not accepted, so relax over a cocktail at the expansive marble bar while you wait to be seated at your table.

Choose from over 40 wines served by the glass and bottle originating from regions in Italy, California, Spain and Argentina. Perhaps start with one of the owner’s recommendations, a glass of Earthquake Cabernet Sauvignon. The full-bodied red has earned a solid 90 points from Wine Enthusiasts. It is from the Central Valley of California and pairs well with a savory pasta dish or even pizza. For the budding sommelier, visit Molto on Monday night to take advantage of half priced bottle specials. Molto also offers a wide selection of signature cocktails, martinis, beers, dessert cocktails, liqueurs/cordials, Grappa, port and Limoncello.


There are 5 types of mozzarella on the menu, all of which are accompanied by olives, roasted peppers and prosciutto. Opt for The Sampler which allows you to taste the rich Bufala, Local farm, sweet Burrata, smoked Affumicata and the creamy Stracciatella.

Italian Tapas (Small Plates)

Potato Gnocchi: Firm gnocchi stuffed with potato and sautéed with butternut squash cream sauce. The sweetness of the butternut squash mixed with the starchiness of the potato makes this starter a Dana Licious Reviews favorite.

Baby Lamb Chops: Tender, juicy lamb chops are prepared with rosemary, olive oil and balsamic. The flavorful meat stands out on its own without needing to be over-seasoned.

Truffle Risotto: Arborio rice, porcini mushrooms, black truffle oil, shaved parmesan. Truffle anything is a winner, but truffle with creamy risotto is comfort food at its finest.

Scallops: Large succulent Sea scallops are cooked in a lemon caper sauce and served over spaghetti squash. The spaghetti squash is a nice alternative to pasta without sacrificing the flavor or texture.

Eggplant: Roasted eggplant, tomato sauce topped with melted burrata. The creamy burrata increases the delicious factor in this traditional favorite.

Panzanella Salad: Tuscan bread, cucumber, heirloom cherry tomato, arugula, fresh mozzarella and drizzled with lemon dressing. This salad is refreshing on a warm day and it’s an ideal salad to share before the meal.


Two personal favorites on Pizzeria Molto’s menu are the: Arugula Di Parma Prosciutto: Arugula, roasted tomato and California: Shrimp, avocado, arugula, lime, tomato. Both are thin-crust pies baked in a brick oven and served on a rectangle tray. The chef is willing to take chances with the toppings and it shows in the combinations.


Lobster Ravioli: Delicate ravioli are stuffed with sweet picked lobster meat and topped with pink crab meat sauce. As if this wasn’t heavenly enough on its own, guests can add scallops or shrimp to heighten the seafood pasta dish.

Short Rib Pappardelle: Thick, wide ribbon pasta, pulled short rib, vegetable medley, demi glaze. This savory and rich entrée is perfect on a cold evening and pairs well with a nice Italian red wine.

Chicken Parmigiana: Thin, moist chicken is served with burrata mozzarella and marinara over penne to create this classic entrée.


Molto Cannoli Dip. This deconstructed dessert, allows guests to break off pieces of the cannoli shell and dip into the creamy ricotta cheese.

Mango Sorbet. Served in a martini glass, this tropical treat cleanses the palate and provides a sweet ending to any meal.

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Instagram: @pizzeriamolto