Industry News

House Made Sausage

The assignment: How to Make Sausage for Pizza. What kind of sausage? That would be my first question. Italian? Well, the assignment did use the word “pizza,” so I am assuming it’s Italian sausage. But wait. There are as many versions of Italian sausage as there are regions in Italy. Not a problem (not thatMore »

Ricotta Revelry

Love it or hate it, ricotta just may be the most versatile cheese found in pizzerias today. Not only is it used in pasta dishes, but it can also be found atop pizzas and in rich, delightful sauces and desserts. It’s important to understand what ricotta comes from and how it’s made. Ricotta is Italian for “recooked”More »

Twist on a Basic Sauce

Twist on a Basic Sauce

Let’s take a look at a few sauces that are unique yet useful. Sauces that will catch the eye of your customer and, just possibly, leave your competition in the dust. I am not suggesting that you go through a complete sauce makeover, because that would be foolish (customers will only accept subtle changes). WhatMore »

Scamorza

Scamorza is the Rodney Dangerfield of cheeses –– it gets no respect. But it should –– this is a cheese that restaurant owners should take a hard look at. Just the idea of offering, say, a specialty pizza using scamorza will get the attention of any customer simply because the name is not one thatMore »

Add Heat To Your Menu

Add Heat To Your Menu

We’ve all seen those menus in restaurants –– Thai, Vietnamese, Chinese, Japanese — where the heat level of certain dishes is marked by a small chile symbol. Usually, one chile is mild, two chiles means hot and three chiles, well,642-532 have a pitcher of milk handy to douse the fire. What in the devil’s name isMore »

Chocolate Cake

More restaurants need to step up to the plate (so to speak) when it comes to desserts. Why? Because you lose income (lower check average) if you don’t. Why? Because you increase customer satisfaction. Absolutely, there are a gazillion desserts –– many of them quite good –– that you can purchase from suppliers that are readyMore »

Spinach

If you are of a certain age you will easily make the connection between spinach and Popeye, the comic book character. When he was in trouble and needed a jolt of extra power and strength, Popeye would open a can of spinach and toss it down in one fell swoop. Eating canned spinach? Hmmmm. It’sMore »

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 »