The PMQ staff travels the country and the world in search of moneymaking ideas

Pangea Kitchen, a “global soul food market,” proves that classic cuisine made with love never goes out of style




 

Pangea Kitchen

Evansville, IN

Pangea Kitchen has a lot of working parts. Branded “a global soul food market,” the strip-mall location packs in stations with fresh mozzarella and pastas; a deli with meats, cheeses and gourmet goods; an assembly line churning out Neapolitan, Sicilian and fried pies crafted to order; a Thai chef spicing and marinating meats for the rotisserie; and a counter serving coffee, gelato and pastries. Happily, the concept has been embraced by locals, validating the vision of owner Randy Hobson and the handiwork of Italian pizzaiolo Alessio Lacco and proving that classic cuisine made with love never goes out of style.

 

The World Pizza Championship

Parma, Italy

After two straight silver medals in Individual Freestyle Acrobatics, the Groupon U.S. Pizza Team’s Jamie Culliton grabbed the gold this April in Parma. Team members and PMQ staffers also toured Castello Torrechiara and feasted like royalty at the Taverna del Castello. Several members of the squad enjoyed a guided tour of the ruins of Pompeii and learned about the upscale cuisine of that ancient city, including a delicacy made of mouse meat and honey.

 

The New England Pizza Collaborative

Boston, MA

PMQ Pizza Magazine teamed with distributor Colony Foods to host the New England Pizza Collaborative in early May. The initiative, which focused on POS and online ordering technologies, was designed to help independent operators learn how to better compete against the multiunit national chains. Presenters included POS expert Jerry Cibley and Christopher Muller, a hospitality administration professor at Boston University.

 

Groupon U.S. Pizza Team 2016 Midwest Trials

Evanston, IL

Panino’s will be the host site for the Groupon U.S. Pizza Team’s 2016 Midwest Trials on June 13. The event will attract competitors from throughout the region to show off their talents in both the culinary and acrobatic categories. Once again, this year’s grand prize winner will earn a spot on the team and a trip to Italy for the World Pizza Championship in 2017. Co-owned by Gino Rago, his brother Lenny Rago and their cousin, Bruno Brunetti, Panino’s offers traditional and contemporary Italian dishes, including Neapolitan-style pizzas, pastas, calzones, sandwiches and timpanos (a stuffed pasta pie baked in pizza crust). The Rago brothers and Brunetti also co-own Via Pizzeria 1-2-3, an Evanston-based supplier of pizza dough mixes and sauces.

 

Sofo Foods Foodservice & Restaurant Summit

Columbus, OH

Sofo Foods, the largest ethnic food distributor in the Midwest, will host the Foodservice & Restaurant Summit for restaurateurs from around the area. The trade show, to be held on Sunday, September 18, will bring together Sofo’s top vendors to show off their best products and offer new menu ideas. Sofo is coming off last year’s highly successful Sofo Foods Expo, held in Atlanta for pizzerias and Italian restaurants. Robby Sickler, co-owner of Brothers Express Pizza Café, described that event as “absolutely fantastic.” His partner, Stephanie Sickler, called the show “a great resource for us. We’re an independent startup, so quality is really important to us.” Basil Klosteridis, a regional manager at Fontanini Meats, agreed. “It’s probably one of the best set-up shows I’ve seen, with customers from all over. If you want Italian product for a pizzeria or Italian restaurant, this is where to come.”

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

The Robots Are Coming: Zume Pizza may be the sci-fi pizzeria of the future

With robots in the kitchen and trucks that bake pies en route to customers’ homes, this Silicon Valley startup has a game-changing pizza delivery model.

Pizza-making tip: How to prevent the dreaded cheese slip

If your cheese slides off the pizza with every bite, don’t blame the cheese—the fault probably lies with the sauce.

A new machine in Sweden helps pizzeria owners reduce food waste by turning old pizza dough into compost

In other international pizza news, an Italian flour company releases a blend of traditional wheat flour with aromatic Black Venus rice.

What’s Your Story? Mark Mannen of Fat Jack’s Pizza explains the Quad Cities style of pizza

Quad Cities pizza boasts a generous dose of malt syrup in the crust, fennel-laced sausage and a sauce spiked with red pepper flakes.

Dining in the digital age: It’s getting harder and harder to define what we mean by “eating out.”

A restaurant expert says the next stage of restaurant evolution is happening right now now.

Nature of the yeast: Experts answer your most pressing questions about this crucial pizza dough ingredients

How yeast works, how to choose the right type for your pizzeria, plus one innovation that may transform dough management as we know it.

Pizzeria owners give a helping hand to the hungry and homeless during A Slice of Hope Week this month

The New York-based nonprofit A Slice of Hope seeks food donations and sponsorships for a week of pizza parties, June 19 to 25, around the U.S.

The Mid-America Restaurant Expo 2017: The best of the best

From new technologies to sweets, meats and veggies, PMQ staffers share their favorite discoveries at this year’s event.

Gadgets and gizmos: Who says you can’t reinvent the (pizza) wheel?

From the RotoPeel to the Giant Pizza Cutter, these kitchen innovations make pizza-making easier—and a lot more fun.

Spaghetti With Vodka and Caviar

Caviar isn’t just for rich people. Shop around to get a good deal and wow your guests with this delicious and elegant pasta entrée.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags