In The Kitchen

10 Panini Filling Ideas

10 Panini Filling Ideas

Often, simplicity is the best route to take in the kitchen. This certainly is the case when offering panini. If you’re looking for a way to jumpstart lunch sales, here are 10 easy panini “filling” combinations: • Panini Rosta (grilled zucchini, eggplant, yellow squash, roasted peppers) • Panini Parmigiana (breaded and fried chicken breast, eggplant,More »

Trending Recipe: Polenta Nera Pizza

John Gutekanst

In this recipe, I’ve taken the traditional “Polenta Nera” recipe of the mountainous Alto Adige region and modified it by using puffed buckwheat, barley or spelt as a wonderful pizza with anchovies. Polenta Nera Pizza 10 ounces of your in-house dough 1¼ cups of whole buckwheat berry or grain (substitute local spelt or barley) 2½More »

Fowl Play: 5 great chicken pizzas

Thai Chicken Pizza

Packed with protein, chicken’s acceptance as a commonplace pizza topping has exploded over the past decade. And while the BBQ Chicken Pizza first made popular by California Pizza Kitchen in the 1980s remains a top-shelf crowd pleaser, why limit yourself to just one or two chicken-based pies? Chicken is available to foodservice operators raw orMore »

Fish Food: Seafood on pizza

Clams in shells

In 2007, I entered the World Pizza Championships with my fresh diver scallop and truffle pizza. I was glad to know that the scallops I had meticulously kept iced had survived the two-day wait until being cooked on the pizza. Twenty minutes later, as I stood waiting to enter my Neapolitan pizza, a man IMore »

Transform Traditional Lasagna with Updated Ingredients

Chicken Enchilada Lasagna Photo by Josh Keown

Lasagna is such a staple in the landscape of Italian restaurants and in many pizzerias across our great land. We traditionally see lasagna offered one of two ways –– cheese lasagna or meat lasagna, both layered with noodles, sauce and a blend of cheeses. Let’s explore the different styles of preparation and flavor profiles weMore »

Storage Wars: Coping with Small Spaces

Storage Wars -- pizzerias cope with small spaces

It’s an essential component of restaurant operations, affecting everything from menu size to seating. Yet its importance often goes unrecognized — until the squeeze is on. We’re talking storage space, the bane of many pizzeria operators.“Storage is always an issue, and it does have an impact, and should, on purchasing and menu decisions,” says JeffMore »

Low Cost Crowd Favorites

Cheap eats -- low-cost menu items can still please customers

Friends, I’m here to tell you that it’s time to stop talking about adding some new items to your menu and just do it. Putting it off is no longer an option. You’ve probably been talking about menu changes or additions for a year now. Sure, our mornings usually start with a well-planned day, filledMore »

Sauce It Up with Wine

2009 October: Better with Wine

Building a sauce with wine is a wonderful way to add acidity, body and flavor. Italian dishes with wine as an integral ingredient are aplenty — from risotto deglazed with white wine to Bolognese slow-cooked with red wine and stock. The challenge is knowing which wine is suited for what dish, and whether to deglaze,More »

Research & Development: An In-house Approach

cutting brussel sprouts, kitchen prep

When I decided to open my first pizzeria, I knew exactly what style of pizza I wanted to make: Roman style — the thin, crispy crust with a small gum line and just enough sponge for the guest to taste the flavor of the crust but not have it overwhelm the sauce or toppings. SoundsMore »