Industry News

Gorgonzola

I could (and often do) make a meal of crusty Italian bread, Gorgonzola cheese, and a lusty Italian red wine (such as Barolo, Chianti Riserva or Barbaresco). The Gorgonzola I would select would be Gorgonzola naturale, which has a more assertive flavor than Gorgonzola dolce (aka dolcelatte), which is delicate. I could also, instead ofMore »

Sauce Production

If we look at a pizza crust as a canvas on which the pizzaiola can create his art, then it follows that the sauce becomes the foundation for the work. Pizza sauce has come a long way. Not too many years ago (less than 40, in fact) it was tomato, and nothing but the tomato, thatMore »

Fresh Mozzarella

Let’s go back in time to May of 1889. We find Queen Margherita and her husband, King Umberto I, being served pizza at the palazzo in Naples where they are staying. The king and queen had heard about the famous pizzas of Naples, so naturally they wanted to try them. The pizzaioli chosen to makeMore »

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 »

Mascarpone

Menu Development Cheese Primer: Mascarpone By Pasquale “Pat” Bruno Jr. Mascarpone (mahs-kar-POH-neh) is not actually a cheese (no starter or rennet is used to produce it), but it is always included in the cheese family when the subject of relatives come up. And in the Italian arsenal of cheeses it stands tall. A rich andMore »

Caciocavallo

Caciocavallo (kah-ch’yoh-kah-VAH-loh). With a name like this it has to be good (to borrow a slogan). Caciocavallo, also known as “Horse Cheese,” is an interesting cheese. One theory behind how this cheese got its name is that it was designed to be carried on horseback, since it is usually sold in pairs, which could be slungMore »

Zucchini Sticks

Never look down on the idea of stick food as an appetizer option. Children and adults alike love stick food –– it’s fun, easy to eat, something a bit different. Stick food is here to stay. I have written about fried mozzarella sticks for Pizza Today on several occasions and, no question about it, mozzarellaMore »

Pecorino Romano and Romano

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 »

Canadian Bacon

Canadian bacon is not bacon at all –– it is ham. Canadian bacon is made from the ribeye of the pork loin (eye of the loin). In the United States, pork belly becomes the cut most often used to make Canadian bacon. In Canada, Canadian bacon is known as “back bacon.” I am aware ofMore »

Bechamel Sauce

Béchamel and mornay sauces fall into the white sauce category. Mastering both of these sauces opens up a wide and wonderful world of flavors that you can use to enhance pasta and pizza creations. But first some background information is in order. Food historians are pretty much in agreement that the original white sauce, knownMore »