Chef Santo Bruno

The Lemon Granita

Welcome to the dog days of summer! It’s hot out there, folks, but I’ve got just the thing to cool you—and your guests—down in August. A granita is a cross between a frozen drink and an Italian flavored ice. Although you can find different versions of the granita all … More

Chef Santo Bruno

Fried Mozzarella

When I was a kid, my mom used to give me fried mozzarella as a snack. My own children consider it one of their favorite dishes to this day, and so do I. It’s stretchy, melty and loaded with salty, cheesy goodness. More and more pizza shops are selling … More

Chef Santo Bruno

Broiled Salmon With Fennel

Hello, my readers! For this month’s recipe, I’m bringing you a classic seafood dish from Italy. You can’t go wrong with the combination of salmon and fennel—talk about an entrée that customers will swim upstream for! And it’s good for you, too, so you can market it to all … More

Chef Santo Bruno

Ham and Peas Rigatoni

Hello, my readers! This month’s dish is very simple and can be made in your kitchen quickly. It’s a pasta dish featuring ham, peas, onions and mushrooms. I first started making this dish for my family years ago, and it became one of their favorites. So I then decided … More

Chef Santo Bruno

Penne Tuna and Mozzarella

As most of you know, I am frequently on the road. Although I eat out a lot, I also don’t miss a chance to prepare my own dishes when the opportunity presents itself. That’s how this dish came to be. I checked into a hotel one evening and found … More

Chef Santo Bruno

Rice Balls with Cheese

Hello, my readers! I hope everyone had a merry Christmas. I wanted to help you get the new year off to a great start by sharing this recipe with you. If you’re looking for a new signature item that will set your menu apart from other pizza shops in … More

Chef Santo Bruno

Funghi al Borgo

Hello, my readers! In last month’s column, I mentioned that I had paid a visit to Il Borgo Reali, an upscale restaurant in Queens, New York, owned by my friend Giovanni Fabiano. While I was there, I learned about this dish and gave it a try. To my surprise, … More

Chef Santo Bruno

Spaghetti With Walnut Sauce

Hello, readers! This month’s recipe comes from my friend Giovanni Fabiano of Il Borgo Reali, a famous restaurant in Queens, New York. Giovanni, an expert pizza maker, runs this restaurant with his brother Pasquale, and Giovanni’s wife and daughter also work there. Giovanni came to the States when he … More

Chef Santo Bruno

Creamy Tomato Pasta Soup

Hello, my readers! As we all know, winter is coming—it’s nearly upon us, in fact. And what’s better on a cold winter’s day than a bowl of hot, delicious soup? As I was sitting in my office recently, thinking about a new recipe for my PMQ readers, it occurred … More

Chef Santo Bruno

Mom-and-Pop Shops Still the Real Deal

A few months back, I attended the Pizza Expo in Las Vegas, and it gave me a lot to think about. People from all over the world, including vendors from Europe, come to this event to see what’s new in the pizza industry. And the industry is definitely changing. … More

Chef Santo Bruno

Pasta Paglia e Fieno

This month, we’re going to try out a dish that has been around a long time. Paglia e Fieno is Italian for “straw and hay,” but it tastes like heaven. This pasta dish reflects the colors of the Italian flag, combining standard (egg-based) fettuccine and green spinach fettuccine with … More

Chef Santo Bruno

Fried Veal Milanese

Hello, dear readers! This month’s recipe is Veal Milanese, an Italian classic. For this dish, the veal chops should be pounded to a thin size, breaded and fried. A splash of lemon finishes them off perfectly. Various chefs prepare Milanese dishes in their own way, of course, and some … More