Business & Marketing

Ready made

Dough—whether hand-tossed, rolled or sheeted into shape, whether thin-crust, deep-dish or pan style—is the foundation of a pizza and the pride on which many a pizzeria is built. And, while many owners rely on tried-and-true (in some cases, second or third-generation) recipes, with advances in technology and manufacturing, many premade dough and crust suppliers report that “frozen” … More

Food & Ingredients

Selling sandwiches

The true origin of the sandwich is murky, but one popular myth points to English nobleman John Montagu, the fourth Earl of Sandwich, who, during a lengthy card playing spree in the 1700s, requested a meal that he could eat without getting his hands dirty—or interrupting his game. In 20th-century America, sandwiches grew to be associated with different regions of … More

Food & Ingredients

On a roll

QUESTION: How can I make fresh dough or rolls last longer? It seems wasteful to throw them away at the end of the day. ANSWER: I’m going to assume that when you say “rolls,” you mean breadsticks, and that you are using a typical pizza dough formula to make them. Sometimes when we speak about preservation … More

Chef Santo Bruno

Torta di noccioli

This type of cake reminds me of when I went to Palermo, Italy, to see my brother and his family. At the time, there was a wedding going on that was being catered. I walked into the kitchen and noticed that in the oven there were six little cakes. I knew they were … More

Chef Santo Bruno

Zucchini and tomatoes

Zucchini is a vegetable that goes with everything. I love that it can be used in soup, salad, pasta and more. You can roast pieces of zucchini or bread them to fry. I also like zucchini with marinara sauce (just add to your sauce and cook for 10 minutes before the sauce is … More

Chef Santo Bruno

Brooklyn bagels

You may wonder why I decided to write about bagels this month. Well, here in New York, pizza shops are rapidly tapping into the breakfast market. Street vendors are starting to sell pizza at night, so why shouldn’t you offer breakfast? In these changing times, pizza sales sometimes need a boost. Especially for … More

Chef Santo Bruno

Ricotta spinach cannelloni

Cannelloni incorporates oversized rigatoni pasta that Sicilians enjoy because you can stuff them with many different ingredients. One of my favorite cannelloni recipes is one using eggplant, ricotta cheese and ground veal. The one here is stuffed with spinach and ricotta, and you can use your imagination to come up with additional … More

Business & Marketing

Winning menus

What if your top-line revenue remained flat and your bottom-line profit grew by 3% to 5%? How do successful independents and chains grow so rapidly? The answer: through menu engineering.  Menu engineering is a sophisticated study that observes how restaurant patrons make item selections, and then designs or engineers the menu to encourage consumers to select certain items over … More

Chef Santo Bruno

Caponata

One of the most popular salads in Sicilian cuisine is caponata (eggplant salad). While eggplant is the main ingredient, the salad likely takes its name from one of the secondary ingredients—capers. You’ll find eggplant in many Sicilian dishes, and it’s used in many ways, including in both sweet and savory meals. I like to make caponata … More

Food & Ingredients

Breaking bread

A decade ago, if you thought of the word “artisan,” images of craftspeople and their trades—glassblowing, ceramics or woodwork, perhaps—might come to mind. But the term “artisanal” now, more than ever, applies to the culinary arts, including bread making. The artisanal trend has been growing for years, with an explosion of self-proclaimed foodies demanding everything from … More

Chef Santo Bruno

Stuffed pizza

I was on the phone with a client from Chicago one day discussing pizza, and he asked if I ever make Chicago-style pizza. I told him yes, and I thought I’d share the recipe with you. Once I planned out the ingredients, I went shopping and put it all together—and those who … More

Chef Santo Bruno

Spaghettini zucchini

In light of the immense heat we’ve been experiencing throughout the country, I figured everyone might be craving a light, refreshing meal to wind down the summer. I was in my pool the other day, getting hungry and pondering a summertime dish that was easy to prepare and light in calories. My … More