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 April: Il Pizzaiolo: Frankie, Johnnie & Luigi Too!

2009 April: Il Pizzaiolo: Frankie, Johnnie & Luigi Too!

Calfornia-based Frankie, Johnnie & Luigi Too! has one of those storied histories dating back to the 1950s when a Connecticut native moved West and opened a pizza parlor.642-427 He was later joined by Frank D’Ambrosio Sr. Fifty years later, D’Ambrosio’s sons, Don, Nick, John and Frank, now man the helm of Fulfillment Systems Inc., theMore »

2010 October: Il Pizzaiolo: Lui Lui

2010 October: Il Pizzaiolo: Lui Lui

It was a cold, dreary day when Pizza Today visited Nashua, New Hampshire, last spring. Outside, a torrential downpour made the streets slick and dark. But inside two-story Lui Lui, the company’s oversized wood-burning oven took center stage, making the restaurant as warm and inviting as proprietor Eric Roberts himself. Here, comfort food, smiling facesMore »

2010 June: Delivering The Wow

2010 June: Delivering The Wow

America talked and Domino’s Pizza is listened. If you’ve watched any television over of the course of the past year, you’ve probably seen several corporate faces on the company’s advertising campaign serving up healthy doses of humble pie. In a series of commercials, Brandon Solano, the company’s VP of brand innovation, and CEO Patrick DoyleMore »