Industry News

Manicotti

Manicotti is a tube of macaroni that is stuffed and baked. In a more enlightened fashion, and ignoring the fact that you would have to look long and hard to find the word “manicotti” on a menu in Italy, this is a delicious pasta dish that offers the creative cook a wide range of interestingMore »

Cheese Pairing Pizza

Not too many years ago, you could have any cheese you wanted on a pizza as long as it was mozzarella. Sure, there might be grated Parmesan or Romano on the table to sprinkle on top, but that was about it. Going beyond pizza, mozzarella made its way onto the table, showing up in dishesMore »

Pesto Pizza

Pesto Pizza

The repertoire of Italian sauces is loaded with classics like Alfredo, Bolognese, arrabbiata, marinara, and oil and garlic. The one sauce that stands just as tall and is just as versatile is pesto. I was always of a mind that pesto sauce never got the respect it truly deserves, even when it is used toMore »

Meat Lovers Pizza

Nobody had to twist my arm to write this column. I am a meat lover from way back, a protein proponent without equal. When I was, oh, about 16 years old, I didn’t have any Italian sausage in the house, so I opened a can of Spam, cut the whole thing into cubes and putMore »

Pasta and Portobello

Here’s the story: An overgrown crimini mushroom goes by the name of portobello. To put it another way, once the brown crimini gets to be around 4 to 6 inches in diameter it becomes a portobello. Here, we are dealing with a big brown mushroom with broad appeal, and one that can be used inMore »

Tortellini

Tortellini

Say hello to the family of “little cakes” better known as tortelli, tortellini, and tortelloni. Tortelli looks like a stretched out ravioli (a specialty of Parma, Italy). Tortellini is a small ring-shaped pasta that is filled with meat or cheese (usually), and is a specialty of Bologna and Modena in Italy. (As an aside, cappelletti, orMore »

Potato Tart

Some clarification on Pecorino Romano and Romano is in order. A true pecorino Romano is made from Sheep’s milk (pecorino translates as “little sheep”) and comes from an area around Rome (though pecorino is made in many regions of Italy). Romano made in this country is made with cow’s milk. Pecorino Romano, which is indispensableMore »

Cheddar and Colby

American Cheddar is generally made from pasteurized cow’s milk. Cheddar is often referred to as the “big cheese” of American cheeses. Its popularity is quite evident, since the average American consumes about 10 pounds of cheddar cheese each year. The process of milling and piling of the curds (cheddaring) before pressing gives cheddar its name.More »

Ricotta Pie

On some levels of taste and interest, you could call a ricotta pie the Italian version of American cheesecake. The good news is that a ricotta pie can be just as versatile as cheesecake when it comes to flavors and add-ins. And more good news is that a ricotta pie, to my way of baking,More »

Beer Offering

I know that to say “it depends” seems vague. However, it really does depend on what you are trying to create. Do you want to be known for having an incredible beer selection with beers from all over the world? More importantly, do you have the size restaurant that can support turning over that much beer withoutMore »