Smozz is the stuff added to food to make it extra perfect. Vinegar on chips. Parmesan. Ketchup. Sweet chili sauce. It’s an embellishment. A grace note, but one without which a meal can be perfectly fine, yet not …quite …there.
Smozz is dependent on the tastes and proclivities of the individual. Most people like a dollop of ketchup with their chips, which to me is a culinary crime. Mayo, on the other hand, is a must. Those crazy Dutch really hit on something there.
Smozz is not just a savoury addition. Sweet smozz can include marshmallows on hot chocolate, or a snappy, plasticy Flake shoved at a jaunty angle into an ice cream. A grating of chocolate on your cappuccino is the very essence of smozz.
Origin: the word was first seen on a bill at an Italian restaurant, where TLC and I had ordered a small garlic bread with extra mozzarella. Garlic bread does not need a blanket of sizzling, string-melty cheese on top, but it certainly doesn’t hurt. The bread was itemised on the bill as s.mozz. A new culinary term was born.