In The Kitchen

Antipasto Platter

September 25, 2012

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 can… Read More

September 25, 2012

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 of… Read More

September 25, 2012

Caciocavallo

Caciocavallo (kah-ch’yoh-kah-VAH-loh). With a name like this it has to be good (to borrow a slogan). Caciocavallo, also known as “Horse Cheese,” is an interesting cheese. One theory behind how this cheese got its name is that it was designed to be carried on horseback, since it is usually sold in pairs, which could be slung… Read More

September 25, 2012

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 that… Read More

September 25, 2012

Mascarpone

Menu Development Cheese Primer: Mascarpone By Pasquale “Pat” Bruno Jr. Mascarpone (mahs-kar-POH-neh) is not actually a cheese (no starter or rennet is used to produce it), but it is always included in the cheese family when the subject of relatives come up. And in the Italian arsenal of cheeses it stands tall. A rich and… Read More

September 25, 2012

Fried Calamari

It wasn’t too many years ago that squid was considered nothing more than fish bait. Now it is on the appetizer menu of just about every Italian (and even non-Italian) restaurant you can name. There are several reasons why calamari fritti has become popular, not the least of which is that it is quite delicious…. Read More

September 25, 2012

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, that… Read More

September 25, 2012

Cheddar and Colby

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…. Read More

Hot Cheeses

September 25, 2012

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 the… Read More

September 25, 2012

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 of… Read More

Modern Pizza Trends Blend Old-World Style with New-Age Tips and Tricks

As it was first created in Italy, every pizza dough formula consists of flour, salt, yeast and water. Yet modern operators are finding ways to incorporate new flavors and styles into a very old technique. Thin-crust pizza still remains an American favorite, but the country’s many regions have brought to life their own styles. These are more than just pizza trends. Americans are fiercely loyal to their particular favorite pizza styles, from Deep Dish, Grandma and Old Forge to California, Detroit and New Haven. Everyone’s got a favorite –– and Pizza Today examines them all!

 

 

Today’s Restaurant Kitchens Feature More Than Traditional Toppings

Finding a point of differentiation is key when it comes to creating a menu. The pizza industry’s top ingredients include pepperoni, sausage, mushrooms, green pepper and onion, and every pizzeria offers some version of these toppings. Today, however, the pizza makeline is ever changing and diners are just as likely to find roasted garlic, sun-dried tomatoes, truffle oil and shrimp alongside their classic favorites. And the flavor doesn’t stop on top. Modern pizzaioli have found ways to implement flavor in their pizza dough formula as well. Ingredients like beer, spelt, whole wheat and molasses can give an operator a leg up on their competition and create a one-of-a-kind flavor profile that diners won’t find anywhere else.