Industry News

Meat Luvahs

Meat Luvahs

What’s it going to be for that meat lover’s pizza? Three meats? Four meats? Five meats? Be careful –– don’t turn that pizza into a meat casserole or a grease trap. Common sense must prevail when putting together a meat lover’s pizza. Balance is also a key issue, as more is not always better. WhatMore »

Bacon is Back

Bacon is Back

Bacon is back. In the past few months I have come across no fewer than seven food articles in which bacon played either a main role or a supporting role in various dishes. Talk about pigging out. Did you know that there was a “Bacon of the Month Club?” Now you do. And have youMore »

Cassata Alla Siciliana

Cassata, an Italian sponge cake, is one of the more lavish desserts in the Italian repertoire, and its provenance is traced to Palermo, Sicily. In its original form, there is a lot of time involved in making the actual cake, not to mention the various layers (and in some versions layer upon layer of ice creams)More »

Fried Calamari

It wasn’t too many years ago that squid was considered nothing more than fish bait. Now it is on the appetizer menu of just about every Italian (and even non-Italian) restaurant you can name. There are several reasons why calamari fritti has become popular, not the least of which is that it is quite delicious.More »

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 »

Sweet Sauces

Sweet Sauces

The idea of sweet pizzas, which involve a sweet sauce in some fashion, is a relatively new direction on the culinary highway. I devoted a chapter to “Dessert Pizzas” in my cookbook, The Ultimate Pizza Cookbook, which came out in 1995. In that book I provided recipes for six different dessert pizzas. The standard techniqueMore »

Cannoli

If there were an Italian dessert hall of fame, cannoli would surely be in it (along with tiramisu, gelato and ricotta cheesecake). The word “cannoli” is as recognizable and understood as the word “pizza.” It has to do with the broad appeal of the product. Everyone, from kids to senior citizens, loves cannoli. Cannoli’s (theMore »

Bacon

> If we extend the logic that sausage is one of the most popular pizza toppings and that bacon is a pork product, then there’s no good reason why bacon shouldn’t be pursued with more vigor when an array of pizza toppings are menu listed. However, bacon can also play an important flavor role inMore »

Fontina Asiago

Fontina and Asiago are two important Italian cheeses, and both are fortunate enough to carry a dual citizenship. Born in Italy –– fontina in the Piedmont, Asiago in the Veneto –– they have been successfully replicated in the United States by skillful cheesemakers in Calfornia and Wisconsin. In Italy, fontina and Asiago are made usingMore »