Industry News

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 »

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 »

Ricotta Cheesecake

While we don’t usually think of cheesecake as being Italian, it has been an important part of the sweet endings to many Italian meals for centuries. And, as it goes with all things Italian, there are as many versions of torta di ricotta as there are regions in Italy. The variations from region to regionMore »

Sauce Trends

To keep you ahead of the curve, here is the way I see the sauce ladle being used in the year ahead for both pasta and pizza. However, as the song goes, you can’t have one without the other. For example, if the trend in pizza is toward a thinner, lighter crust (and it isMore »

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 »

Moussaka

There are some vegetables that you simply must peel to consume. The beautiful eggplant however, can be eaten, skin and all. It boils down to personal preference. Once you realize the health benefits from the eggplant’s skin, your peeler may never make another appearance again. Eggplant actually ranks among the most popular edible vegetables ofMore »

Tres Quesos

Tres quesos — cotija, Asadero and queso blanco. These are some of the more important cheeses in the family of Mexican cheeses. They each lend a flavorful dimension to various dishes ranging from appetizers and pizza to pasta and salads. Even more, considering the popularity of Mexican and Latin dishes, these three cheeses have aMore »

2012 September: PizzaRev opens with fast-casual ‘Craft Your Own’ Custom Pizza Concept

LOS ANGELES, CA (September 17th, 2012) — PIZZAREV, a Los Angeles based fast-casual artisanal pizza concept, is proud to announce the grand opening of their new Studio City restaurant location on Friday, September 21st. Set on Ventura Boulevard’s booming “Restaurant Row”, at the intersection of Laurel Canyon Blvd., PizzaRev serves its signature “Roman-style” thin andMore »

Ricotta and Ricotta Salata

This month, The Cheese Whiz is addressing two important cheeses –– ricotta and ricotta salata. Though similar in name, these two cheeses are like night and day. Let me explain. In this country, ricotta is made from whole or partially skimmed cow’s milk. Italian ricotta is made from sheep’s-milk whey. Similarly, ricotta salata (ree-COH-tah sah-LAH-tah)More »