In The Kitchen

September 25, 2012

Sauce Trends

To keep you ahead of the curve, here is the way I see the sauce ladle being used in the year ahead for both pasta and pizza. However, as the song goes, you can’t have one without the other. For example, if the trend in pizza is toward a thinner, lighter crust (and it is… Read More

September 25, 2012

Tres Quesos

Tres quesos — cotija, Asadero and queso blanco. These are some of the more important cheeses in the family of Mexican cheeses. They each lend a flavorful dimension to various dishes ranging from appetizers and pizza to pasta and salads. Even more, considering the popularity of Mexican and Latin dishes, these three cheeses have a… 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

Manchego Feta

Manchego and feta are two of the more interesting and important cheeses in the Mediterranean flavor. Manchego is Spain’s most famous cheese, and is made in the plain of La Mancha. Only the milk of La Manchega sheep can be used to make manchego. Feta is a Greek cheese. All real manchego is imported; all… 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

Sweet Sauces

The idea of sweet pizzas, which involve a sweet sauce in some fashion, is a relatively new direction on the culinary highway. I devoted a chapter to “Dessert Pizzas” in my cookbook, The Ultimate Pizza Cookbook, which came out in 1995. In that book I provided recipes for six different dessert pizzas. The standard technique… Read More

September 25, 2012

Fresh Mozzarella

Let’s go back in time to May of 1889. We find Queen Margherita and her husband, King Umberto I, being served pizza at the palazzo in Naples where they are staying. The king and queen had heard about the famous pizzas of Naples, so naturally they wanted to try them. The pizzaioli chosen to make… Read More

September 25, 2012

Toppings: Over or Under?

This over-under debate has nothing to do with betting. Rather, it concerns pizza toppings and where to put them. The gist of this over-under scenario is a stew of ingredients that include tradition, appearance and common sense. Common sense and appearance implies that, for example, you are not going to put the slices of pepperoni… Read More

September 25, 2012

Parmesan Provolone

Parmesan and provolone are as different as night and day, but both of these cheeses are as important to Italian cuisine as Sophia Loren is to Naples. Parmesan is a cow’s milk cheese that is made in huge wheels and aged for a specific time. Parmesan (Parmigiano-Reggiano is the esteemed Italian version, which by law… Read More

September 25, 2012

Hazelnut Chocolate Pudding Cake

I think it’s high time that we look a bit deeper into the riches that Italian sweet treats has to offer. It’s simple to take the easy way out –– not having to create, make and worry about desserts at all. But by doing so, you are not only losing revenue, you are losing customer… 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.