In The Kitchen

September 25, 2012

Nut-Free Pesto

Worried about potential allergic reactions? Want a nut-free pesto? Start with coarsely ground cheese as opposed to finely ground cheese to help better approximate the texture of a traditional pesto. Next, add fennel or finely diced carrots, zucchini or celery. This will provide a different flavor, one that will distinguish your pesto from the competition. Read More

September 25, 2012

Adding Wine

The amount of varieties really depends on how passionate you are or want to be about it, as well as the volume of your business. I would not sell them all by the glass unless you have a fairly small list. Otherwise, you’ll have some wines spoil after opening. Read More

September 25, 2012

Stuffed Appetizers

The best part about having stuffed food on your menu is that, in most instances, the dish can be prepared ahead. Take stuffed peppers, for example. There is no way you can do stuffed peppers to order and make it work. The same goes for stuffed shells and stuffed cabbage. On the other hand, stuffed… Read More

September 25, 2012

Bacon is Back

Bacon is back. In the past few months I have come across no fewer than seven food articles in which bacon played either a main role or a supporting role in various dishes. Talk about pigging out. Did you know that there was a “Bacon of the Month Club?” Now you do. And have you… Read More

September 25, 2012

Ricotta Cheesecake

While we don’t usually think of cheesecake as being Italian, it has been an important part of the sweet endings to many Italian meals for centuries. And, as it goes with all things Italian, there are as many versions of torta di ricotta as there are regions in Italy. The variations from region to region… Read More

September 25, 2012

House Made Sausage

The assignment: How to Make Sausage for Pizza. What kind of sausage? That would be my first question. Italian? Well, the assignment did use the word “pizza,” so I am assuming it’s Italian sausage. But wait. There are as many versions of Italian sausage as there are regions in Italy. Not a problem (not that… Read More

September 25, 2012

Storing & Handling Jalapenos

Choose fresh jalapeños with a glossy shine and deep colors. Avoid wrinkled or soft ones. Store them in a paper bag for one or two weeks in the walk-in. Once sliced, use within three days. Wear gloves when handling to avoid irritating the eyes from the oils found in the jalapeño’s skin. Read More

September 25, 2012


> 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


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

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.