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2009 April: Attention Chocolate Lovers

2009 April: Attention Chocolate Lovers

Molten lava cake –– you gotta love the name. But to shower even more love on that name, put the word “chocolate” in front of it. This beauty of a cake has been kicking around for a while, but it hasn’t lost any of its appeal. How could it? The very idea of chocolate onMore »

2009 April: Pasta Primer

2009 April: Pasta Primer

I have dabbled with gnocchi for years, but I keep coming back to this one as my favorite. I prefer a gnocchi (called cavatelli more often than not in my family) with a chewy texture, one that “argues with the teeth” just a bit after cooking. Gnocchi made with potato will not deliver that goodMore »

2009 May: Expo News

2009 May: Expo News

I want to personally thank all the pizza professionals that attended this year’s International Pizza Expo®. Our 25th anniversary show was undoubtedly one of the biggest and best industry events ever held. We had phenomenal attendance, great exhibitors and a show floor the size of 4½ football fields. You could feel the excitement and electricityMore »

2009 April: Best of the Best

2009 April: Best of the Best

After 20 years of being voted “best of the best” of pizzerias in Tucson, Magpies Gourmet Pizza is expressing its gratitude to the voters. The award was bestowed by an independent newspaper, the Tucson Weekly. Local diners, rather than restaurant critics, journalists or industry insiders, polled their taste buds to make the decision. They castMore »

2009 April: Simple Ideas

2009 April: Simple Ideas

Well Seasoned Did you recently get some new pizza pans or screens that need to be seasoned? Start by washing them in warm water and mild soap to remove any manufacturing lubricant or dirt. Rinse right away and towel dry. Then pass the screens through the oven to heat and further dry. Now, you’re readyMore »

2009 May: Marketing Matters

2009 May: Marketing Matters

Editor’s Note: Scott Anthony is guest-writing this month’s “Marketing Matters” column. Free publicity? Nothing is free these days — or is it? I know one thing for certain. When it comes to press, I don’t want my pizzeria just randomly mentioned by whomever, whenever or wherever. Ultimately, I’d like to control the image I haveMore »

2009 April: Commentary

2009 April: Commentary

These days, there are more ways to communicate than ever before. I don’t necessarily think that means we communicate better, but we at least communicate more — and there’s something to be said for that. With that in mind, Pizza Today recently launched accounts on Facebook and Twitter, two of today’s most popular and powerfulMore »

2009 March: Checking In

2009 March: Checking In

Travelers, whether they move to their destination by land, air or sea, often arrive at their hotels roadweary and hungry. And, more often than not, they ask their concierge for dining recommendations. Which means you need to cultivate a good relationship with the front desk staff members in your area. For pizza delivery, William J.More »

2009 May: Pasta Primer

2009 May: Pasta Primer

This is one of my all-time favorite pasta dishes. The Italian word “carbonaio” means “coalman” or “dealer in charcoal”. This dish takes on that name because of its coal dusted appearance from the abundant use of freshly ground pepper in the preparation. Pancetta (unsmoked Italian bacon), the fat generally used to give this dish itsMore »

2009 April: Did You Know?

2009 April: Did You Know?

America’s restaurants are expected to generate $566 billion in sales in 2009, according to the National Restaurant Association. According to a PizzaToday.com Web poll, 38 percent of operatos say their “large” pizza is 16 inches in diameter. North Carolina has 1,880 pizzerias 69 percent of pizzerias offer catering. Carminuccio’s Pizza & Catering / Puget SoundMore »