Industry News

Antipasto Platter

Antipasto Platter

One of the features of a menu in many Italian restaurants is the antipasto platter. In one form or another, and with any number of ingredients, it has a lot of appeal, and it is especially inviting for family dining when everybody gets to take part in the fun. Without too much trouble you canMore »

Spinach Dip

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 »

Garlic Knots

Garlic Knots

Garlic knots have been around for quite a while, but lately they have seen an upswing in popularity. There are a few reasons why that seems to be happening. Think of garlic knots as soft breadsticks with an attitude –– a bit twisted, perhaps, but kindly. Think of garlic knots as snack food, bar food,More »

Veal Parmigiana

Vitello parmigiana, veal parmigiana, or veal Parmesan? Take your pick as to which wording you want to use to list this classic dish on your menu since all of them will serve your customers well — as long as you make it great. You have to admit, though, that Vitello Parmigiana has a certain ringMore »

Hot Cheeses

Hot Cheeses

Recently I dropped in on a wine and cheese festival in Wisconsin. Several cheese producers were exhibiting their wares, so (naturally) I did some sampling, and chatted a bit with those manning the booths. I asked about a particular pizza cheese that is becoming quite popular in restaurants that are doing classic pizzas in theMore »

The Bold & Beautiful Tomato

All of us in this business are well aware of the excellent canned tomatoes at our disposal, so it goes without saying that we use them –– a lot –– in various ways, whether it be a sauce for pasta, or to ladle onto a pizza crust. For a different flavor, however, keep in mindMore »

Bruschetta Crostini

Bruschetta and Crostini are essentially in the same family of Italian appetizers, yet each has its own distinct personality. Add one or the other to your antipasti menu (if you add both it might confuse your customer). Generally speaking, if you are more into Italian fine dining, crostini would be more appropriate. For Italian casualMore »

Parmesan Provolone

Parmesan and provolone are as different as night and day, but both of these cheeses are as important to Italian cuisine as Sophia Loren is to Naples. Parmesan is a cow’s milk cheese that is made in huge wheels and aged for a specific time. Parmesan (Parmigiano-Reggiano is the esteemed Italian version, which by lawMore »