In The Kitchen

September 25, 2012

Bacon

> If we extend the logic that sausage is one of the most popular pizza toppings and that bacon is a pork product, then there’s no good reason why bacon shouldn’t be pursued with more vigor when an array of pizza toppings are menu listed. However, bacon can also play an important flavor role in… Read More

September 25, 2012

Tiramisu & Chocolate Martini

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 lush cow’s milk cheese, mascarpone is double or triple cream,… Read More

September 25, 2012

Mushrooms

Look beyond cultivated white mushrooms to add flavor, texture and variety to menu items Diners who like mushrooms really like them, giving operators a chance to promote specialty pizzas like the “Champignone”, which is offered by Pizza Bubamara in Chicago. This pie combines cremini, portobello and straw mushrooms. At three-store Old Venice Pizza Company in… Read More

September 25, 2012

Cassata Alla Siciliana

Cassata, an Italian sponge cake, is one of the more lavish desserts in the Italian repertoire, and its provenance is traced to Palermo, Sicily. In its original form, there is a lot of time involved in making the actual cake, not to mention the various layers (and in some versions layer upon layer of ice creams)… Read More

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

Ricotta and Ricotta Salata

This month, The Cheese Whiz is addressing two important cheeses –– ricotta and ricotta salata. Though similar in name, these two cheeses are like night and day. Let me explain. In this country, ricotta is made from whole or partially skimmed cow’s milk. Italian ricotta is made from sheep’s-milk whey. Similarly, ricotta salata (ree-COH-tah sah-LAH-tah)… 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

Fontina Asiago

Fontina and Asiago are two important Italian cheeses, and both are fortunate enough to carry a dual citizenship. Born in Italy –– fontina in the Piedmont, Asiago in the Veneto –– they have been successfully replicated in the United States by skillful cheesemakers in Calfornia and Wisconsin. In Italy, fontina and Asiago are made using… 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

September 25, 2012

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’s… 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.