Author Archives: Melanie Wolkoff Wachsman

2009 March: Seafood Delight

2009 March: Seafood Delight

While seafood and pizza may seem an unlikely pairing, many pizzeria operators swear it can lead to a happy pizza marriage. One crustacean with solid marriage potential is shrimp. According to the Washington, D.C.-based National Fisheries Institute, shrimp is the most consumed seafood in the United States. Shrimp are surprisingly healthy — high in protein,More »

2009 March: Oh Man!

2009 March: Oh Man!

Manicotti gets a bad wrap. Often misunderstood as being labor and time intensive, in reality it’s an easy-to-prepare, versatile dish that appeals to many discerning palates. The term “manicotti” actually refers to a large, tubular pasta shape. The traditional manicotti entrée stuffs a ricotta and cheese mixture into those pasta tubes or wraps pasta sheetsMore »

2009 February: In the Beginning

2009 February: In the Beginning

With its variety of colorful ingredients served in small, approachable bites, its no wonder diners enjoy kicking off their meal with antipasto platters. An Italian term, antipasto translates to “before the meal” and refers to an assortment of hot and cold appetizers usually including, but not limited to, cheese, meats and vegetables. Picture cured meatsMore »

2010 August: Pizza Gets Personal

2010 August: Pizza Gets Personal

The appeal of personal pizza is simple: It’s designed for diners craving something tasty and inexpensive, delivered to the table rather quickly. By definition, a personal pizza should be an adequate serving for one person’s meal. While there is no definitive size, individual-sized pizzas usually range between 6 to 8 inches, says Tom Lehmann, directorMore »

2010 June: Crazy for Carbonara

2010 June: Crazy for Carbonara

Recipes for pasta carbonara vary as much as the stories of its origin. Some operators build carbonara sauce with eggs, pecorino, pancetta and black pepper; while others use cream, bacon and Parmesan. Carbonara is derived from the Italian word for charcoal. One legend claims that the dish was made for Italian charcoal workers. (Some menusMore »

2010 July: Italian Classic

2010 July: Italian Classic

“The funny thing about eggplant is that the people who love it, really love it.” So says Tony DiSilvestro, owner of Ynot Pizza, a three-unit operation based in Virginia Beach, Virginia. From Ynot Pizza’s eggplant specialty pizza, eggplant rollatini and of course, eggplant Parmesan –– menued in both entrée and hot sub form –– DiSilvestroMore »

2010 March: Flavorful Fare

2010 March: Flavorful Fare

Flour, eggs, oil, and salt — such simple ingredients create an assortment of pastas. Why stop there? Enhancing pasta with vegetable purées, citrus zest, herbs, spices — even wine — creates unique flavor profiles, colors and pairing possibilities, not too mention, menu interest for diners. At Mangia Ristorante & Pizzeria, Layfette, California, owner Chris FrumentiMore »

2010 January: Sweet & Intense

2010 January: Sweet & Intense

A first generation Italian-American, John Picarazzi, grew up in a traditional Italian family where he often enjoyed fresh sun-dried tomatoes. Picarazzi’s relatives brought the custom over from Italy where Italians often dried fresh tomatoes on tile roofs to preserve them throughout winter when tomatoes are out of season. The concentrated tomato flavor memory carried withMore »

‘You Say Potato’ on Pizza

2012 December: You Say Potato

As a child Sergio Vitale traveled throughout his father’s native Italy. “I remember having potato pizza in Tuscany — it stood out as a unique combination. and i loved how simple and delicious it was,” he says. Today, the chef/owner of Baltimore, Maryland-based Chazz: A Bronx original restaurant brings back those Tuscan memories by creating hisMore »

Get Baked

2013 January: Get Baked

Attention to detail — and patients — delivers superior baked pasta results Hot, hearty and comforting, baked pasta will assuage any winter blues. John Coletta, executive chef/managing partner at Quartino in Chicago, Illinois, has prepared and served many baked pasta dishes for nearly seven years. The most popular is lasagna al forno, made with bologneseMore »