MINNEAPOLIS (Nov. 28, 2011) Pizza. Mozzarella. And with the debut of new ARTISAN SALUMI, MOZZA MIA achieves the trifecta: offering guests a selection of cured meats to rival the best of Italy.

If pizzas a primal pleasure, Salumis a carnal one.

Says James Beard Award-winning chef Tim McKee, who collaborated with executive chef Heather Swan on the introduction of MOZZA MIAs Artisan Salumi: Nothing satisfies quite like Italian hams, salamis and other meats, and were offering the best of the best. They include:

- La Quercia Prosciutto

- Capicola Ham

- Genoa Salami

- Spicy Sopressata

- Duck Prosciutto

- Mortadella

Offered at $3 each, theyre accompanied by grilled crostini, grain mustard and olivata

Discover the meat of MOZZA MIAs menu.

We already have a superb antipasti selection, says Swan. From the mozzarella we and I think we alone make fresh every single day, to our wood-roasted dishes like Funghi al Forno and Shrimp al Diavolo, MOZZA MIA starts you off right. But both Tim and I felt that Artisan Salumi would be the perfect complement to the rest of the menu.

After extensive testing and tasting, they landed on the restaurants introductory Artisan Salumi offerings. This is just the beginning, though, says McKee. As we get a stronger sense of what our guests respond to, well take them deeper and deeper into the wonders of cured meats.

Mozza Mia: A gemma in the heart of Edina

Quietly, relentlessly, Tim McKee and Heather Swan have honed Edinas neighborhood pizza joint into one of the cities most acclaimed pizzerias, earning praise from critics, bloggers and the public alike.

I think people are responding to our continuous evolution, says Swan. From day one, we had excellent crust, and from day one we continuously perfected it, adjusting our mix of flours and yeast, adding cherry wood to our fire, and mostly recently introducing Surly beer into the recipe. Same thing with our pizza toppings, which range from Classic to Artisan, and additions like our Salumi platters, our house-made limoncello, and the lunch menu we introduced this summer.

Even MOZZA MIAs spacious Party Room menu leaves other restaurants behind, adds Swan: For events of up to 75 people, we can offer incredible wood-fired pizzas, wood-roasted antipasti, pastas and more, at a remarkable price point and those offerings are that much more enticing with new Artisan Salumi.

Get more information about Mozza Mias Party Room at 952-288-2882, or download a Party Room menu at www.MozzaMia.com. For details about Paraasoles other private dining venues, visit www.Parasole.com.

About Parasole

Headquartered in Minneapolis, Minnesota, Parasole Restaurant Holdings operates MOZZA MIA in downtown Edina; Uptown Cafeteria & Support Group along with the rooftop Sky Bar, Chino Latino and Il Gatto at Hennepin & Lake in Minneapolis; Mannys Steakhouse, The Living Room & Prohibition at the W Minneapolis The Foshay in downtown Minneapolis; Pittsburgh Blue Steakhouse in Maple Grove; Salut Bar Amèricain in Edina and St. Paul; Muffuletta Café in St. Pauls Como Park neighborhood; the Good Earth Restaurants in Edina and Roseville; and Burger Jones in Burnsville and on the north side of Lake Calhoun in Minneapolis. In the fall of 2011, Parasole opened a second Pittsburgh Blue location at the Galleria in Edina.

By joining the Parasole Dining Club, guests have the opportunity to earn points for the dollars they spend and to redeem them for food and drink at any participating Parasole restaurant. Details at Parasole.com.

Company Contact:

Kip Clayton

Vice President of Marketing and Business Development

Parasole Restaurant Holdings

Office 612.822.0016

Fax 612.822.0705

Cell 651.341.8009

kclayton@parasole.com