The oldest winery in the Americas is not located in California, Chile or Argentina—it’s in old Mexico!

Bankrolled by the Spanish Crown, Casa Madero first broke ground in northern Mexico in 1597.



 

Stockholm, Sweden

Knäckebröd pizza: A Fusion of Traditions

Known as Swedish crisp-bread in English, knäckebröd is a traditional whole-grain cracker used as a staple food that keeps well for a long time. The hole in the middle was once used to store the crackers on poles or sticks under rooftops. Nowadays the bread has been making a comeback, particularly as a pizza base. You can easily find Knäcke pizza in any Swedish supermarket, including under the name brand Leksands, the official sponsor of the National Swedish Pizza Team.

 

Valle de Parras, Mexico

Mexico’s Secret Wine History 

The oldest winery in the Americas is not in California, Chile or Argentina; it’s Casa Madero, located in Coahuila, a state in Northern Mexico considered to be the cradle of New World wine. Spanish conquistadors first discovered grapes growing natively in the region in the 16th century. Due to its suitable climate, the Spanish Crown invested in the territory for the production of wine and brandy, breaking ground on the region’s first winery in 1597. Today Coahuila boasts centuries-old vineyards and has seen a recent wine boom with dozens of new wine producers annually.

 

Paris, France 

“Chic Pizza” Targets Tourists at Paris Hotel

Michelin star Chef Thierry Marx has partnered with Galbani pizza chef Bruno Bertrand to create a menu of “chic pizzas” for the five-star Mandarin Oriental Hotel in Paris. The limited-time menu included pizzas with squid ink crème fraîche, caviar and gold leaf. The promotion was meant to help attract tourists in the wake of recent terrorist attacks throughout France and doubly demonstrate that pizza, too, can be haute cuisine. Prices range from $42 to $96 (in U.S. dollars).

 

Maastricht, the Netherlands 

Slaughter-Free Meat For the Future? 

If you like meat but don’t like hurting animals, in vitro meat could be an alternative for you. With the world’s population expected to rise to 9 billion by 2050, the future of the meat industry seems likely to undergo some type of paradigm shift. Professor Mark Post of Maastricht University in the Netherlands has been leading a research project to explore culturing meat cells in a laboratory. To satisfy the curious, the Submarine Channel and Next Nature Network have launched a fictitious online restaurant at Bistro-InVitro.com. The menu, created with the help of artists, scientists and philosophers, is meant to spur debate on the topic. Site visitors can select what they would order at such a restaurant and even reserve a table—but not until at least 2028. Although Post served the first in vitro meat burger in 2013, there is still a long way to go to make it commercially feasible and more humane.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Chef’s Corner: Pizzaiolo and rock musician Mick Mahan hits us with his best pizza shot.

In this exclusive Q&A, Pat Benatar’s bassist, owner of Parma Pizzeria Napoletana, talks about his love for all pizza styles and serving pies to rockers from REO Speedwagon, Toto and more.

Astoria: Pizza and espresso are a match made in Italy

Nothing compliments an Italian dessert like a well-made espresso or specialty coffee drink made with Astoria espresso machines.

Season’s eatings: How to harvest a bumper crop of profits throughout the year

Stuck in a rut? Start using fresh, local and seasonal ingredients to rejuvenate your pizzeria’s menu while keeping your food dollars in the community.

5 effortless ways to improve your digital menu board and sell more pizza

With digital signage, your customers can see your menu in larger-than-life living color. Here’s how to use them to increase your sales and improve customer service.

The 2018 Pizza Power Report: A State-of-the-Industry Analysis

To stay competitive in the pizza business in 2018, independents will have to meet customers’ growing demand for speed, customization, delivery and convenience.

10 or 12? Advice on portion sizes for wing offerings

Will a six-count snack deal fly, and what’s the next step up from there?

Italian certified ingredients dominate the conversation at World Pizza Forum

PMQ's Missy Green takes a deeper look at the "Made in Italy" phenomenon.

What's Your Story? A pair of successful restaurateurs find a higher purpose with Little Box Pizza

This new concept with a conscience uses the power of pizza and small business ownership to turn lives around.

Get the gluten out with DeIorio's Fresh Prosciutto Gluten-Free Pizza

Serve your customers this prime pie made with fresh prosciutto, garlic and DeIorio's gluten-free pizza shells.

Will putting eggs in your dough leave you with egg on your face?

When it comes to improving your crust, eggs aren’t all they’re cracked up to be.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags