Author Archives: Mandy Wolf Detwiler, Managing Editor

The hottest ingredients for 2013

2013 May: THE IN CROWD

Today’s pizzeria customers are savvier than ever thanks in part to a growing trend in upscale options. Sure, pepperoni and cheese are still king in this industry, but customers looking for fresh, organic and locally grown toppings now have more choices than ever. Add in the rise of Neapolitan and artisan focuses, and the pizzaMore »

Il Pizzaiolo: Bella Monica

Bella Monica, Owners, Julie and Corbett Monica

In the literary world, the phrase “write what you know” rings true for many writers. That same principle can be applied in the restaurant industry –– and that’s what Corbett and Julie Monica have done in their 2,770-square-foot trattoria-style restaurant, Bella Monica, in Raleigh, North Carolina. Corbett, whose grandparents owned a restaurant in New Jersey,More »

2009 October: Il Pizzaiolo: Westshore Pizza

Robert “Bob” Vasaturo

If you had to classify Tampa using one phrase, the term “melting pot” would certainly be accurate. That’s because the warm climate, sand and surf are a Mecca for retirees and Spring Breakers alike. That’s what brought Philadelphia native Robert “Bob” Vasaturo and his Philly-themed pizzeria to the area 15 years ago, and it wasMore »

Going Pro

2013 March: Going Pro

Is a professional chef needed in a pizzeria’s kitchen? The performance kitchen at Cane Rosso takes center stage. Built around a wood-fired oven, the workspace is home to leading man Dino Santonicola, the Naples-born master pizzaiolo hired by owner Jay Jerrier to put his restaurant on the map. And he’s not alone –– more attentionMore »

2009 March: Il Pizzaiolo: Pizza Plus

2009 March: Il Pizzaiolo: Pizza Plus

Often, restaurants go overboard when it comes to menu planning. From a laundry list of tired appetizers to a plethora of pizza styles and desserts fresh from the freezer, some menus can stretch into several pages. But is it really necessary? And can a pizzeria subsist on just a handful of favorites? If Sparks, NevadabasedMore »

2010 November: Linked In

2010 November: Linked In

When it comes to meat toppings, there are plenty of choices – from the traditional, like ham and sausage, to atypical choices of clams, shrimp and alligator (yes, we’ve seen it!). Somewhere in the middle are salami –– often overlooked outside of sandwiches, these dry, cured meats offer just as much versatility as their traditionalMore »