Tony Gemignani talks Parmigiano-Reggiano

Tony Gemignani talks Parmigiano-Reggiano

Not too long ago I was in Parma, Italy, for the Campionato Mondiale della Pizza with a few members of The World Pizza Champions and Pizza Today magazine. While there, we had the pleasure and privilege to take a tour of a dairy that produces Parmigiano-Reggiano. Upon entering I had no idea what went intoMore »

Bear snatches restaurant dumpster (With VIDEO)

Bear snatches restaurant dumpster (With VIDEO)

Watch as a bear in Colorado drags away a half-a-ton dumpster: For many parts of the country, it’s not bears that operators worry about. Raccoons and rodents are the main culprits. In fact, PBS’ Nature aired a film last year called Raccoon Nation, about urban raccoons that have become increasingly craftier at breaking into trashMore »

Dough Doctor Tom Lehmann takes a look at forging a single store in the pizza industry

dough ball

Q: Is there still room in the pizza industry for an independent to get started? A: To answer your question in one word, yes. Pizza is a constantly evolving food that has great appeal to a very high percentage of our population across all age categories, and for the most part all ethnic backgrounds. InMore »

You say Panini, I say panino

You say Panini, I say panino

Panini is the plural form for panino, which is literally the term for “small bread roll” in Italian. Technically, any sliced bread shouldn’t be called a panini or panino, but even in Italy, most sandwich shop operators will let you get by with calling everything a panini. This wonderful hot sandwich is a moneymaker asMore »

Bell Peppers, one of the best weapons in your arsenal

Bell Peppers, one of the best weapons in your arsenal

Sweet peppers are one of the most versatile and forgiving vegetables around. They can take a beating and come out perfect. Roasting peppers heightens them with an initial frontal mouth-blast before the caramelized sugars kick in for a delicious finish. These red, green and yellow beauties also liven up any pizza, salad or pasta withMore »

Kitchen crews cope with heat wave

Kitchen crews cope with heat wave

Temperatures have spiked above 90 degrees in many parts of the country this month. While air conditioning units struggle to offset the blistering heat, kitchen workers try to find ways to stay cool. Even with overhead air conditioning and strategically placed fans, restaurant kitchens can reach extremely high temperatures with their 500- to 900-degree ovens.More »

The Worst Pizza Toppings?

The Worst Pizza Toppings?

Huffington Post has presented its list of worst pizza toppings. They include: Hot dogs Shrimp heads and legs Hard-boiled egg Orange cheese Walnuts Mayonnaise or any cream-based sauce Spam Lettuce Canned olives Sauerkraut Corn A few of these we can all agree on. But as Pizza Today travels the country, we’ve tried some amazing piesMore »

Going Gluten Free — Logistics of tapping the wheat-free market

Going Gluten Free -- Logistics of tapping the wheat-free market

Expanding with gluten-free offerings was an obvious choice for Southeast-based Brixx Wood Fired Pizza. The 21-store chain sold nearly 60,000 gluten-free pizzas in 2012 alone, doubling the previous year’s sales. “At the very beginning, we realized that offering gluten-free dough was going to open up new business,” says Executive Chef Richard Shinault. “It’s absolutely drivenMore »