Pecorino Romano and Romano

Some clarification on Pecorino Romano and Romano is in order. A true pecorino Romano is made from Sheep’s milk (pecorino translates as “little sheep”) and comes from an area around Rome (though pecorino is made in many regions of Italy). Romano made in this country is made with cow’s milk. Pecorino Romano, which is indispensableMore »

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,More »

Gorgonzola

I could (and often do) make a meal of crusty Italian bread, Gorgonzola cheese, and a lusty Italian red wine (such as Barolo, Chianti Riserva or Barbaresco). The Gorgonzola I would select would be Gorgonzola naturale, which has a more assertive flavor than Gorgonzola dolce (aka dolcelatte), which is delicate. I could also, instead ofMore »

Dough Doctor: National Pizza Month

2012 October: Dough Doctor

Here we are, October and National Pizza Month. It’s time to celebrate! For some operators the summer has been slow, but now that kids are back in school, pizza is back on the menu again for social and school functions, and home meals for families on the go. This is the month to begin promotingMore »

Portion Control vs Freehand

What are the advantages of portion control, or is it best to freehand? The biggest advantage of portion control is definitely food cost control. This is an area that many foodservice workers miss out on. Over-portioning can account for a large part of high food costs second to food waste. You obviously want to start with portionMore »