Chef Santo Bruno

New York’s finest: silence your cells!

Almost all of us got our start working in a pizzeria for someone else. You can probably remember how much you hated “company policies,” but now that you’re an owner, you better understand why they were put in place. There are reasons why we don’t want people in the kitchen wearing rings or dangling … More

Food & Ingredients

Bruschetta and the basic art of Italian cooking

Bruschetta is a food that originated in central Italy. In Tuscany, Bruschetta is called fettunta — which literally means ‘oiled slices’. In the U.S., we tend to think of Bruschetta mainly as grilled slices of Italian bread with fresh tomatoes, basil, olive oil, and garlic. In Italy, it is one … More

Food & Ingredients

Smart pies

In preparation for this article, I thought long and hard about “healthy” pizza and I have arrived at this conclusion: when it comes to pizza, healthy is more a state of mind than adhering to a rigid dietary regimen. Diets come and diets go, but pizza will always remain popular. … More

Food & Ingredients

Healthy Pizza? Definitely.

Pizza can be a wonderfully nutritious and healthy meal,” emphasizes Anita Jones, MPH, president and CEO of Healthy Dining. What is healthy? Jones explains that a healthy meal is full of nutrient-rich ingredients, while balanced in calories, fat, carbohydrates and protein. Healthy meals include plenty of fresh fruits and/or vegetables, … More

Food & Ingredients

Creating a grab-and-go concept with desserts

No order is complete without a hint of dessert. Italian desserts have satisfied the sweet tooth of people all over the world for centuries, and for your pizzeria, there's no easier way to make a little extra. Usually composed of whipped cream or Marscapone cheese, crepes, and liqueur, these tasty … More

Food & Ingredients

PMQ's pizzeria internationale

PAUL SCHNEIDER FINELLI PIZZA ELLSWORTH, MAINE Paul came up with several good ideas for serving desserts. "Desserts create a grab-and-go concept, so they must be displayed properly [so the customer can see them]," Paul said. His recipe for canolli has people buying them by the bagful. "I pay $66 for … More

Chef Santo Bruno

Columbia: the next pizza frontier

At a recent Washington D.C. hotel restaurant show, I was preparing food and saw many mouths watering in anticipation except for one person that I noticed staring at me and not eating. I felt a bit uncomfortable seeing this well-dressed man watching me with such curiosity. I asked him if … More

Food & Ingredients

Packing a punch into your perfect pizza

Ever wanted to add garlic to your crust to give it that little bit of extra flavor but found that you couldn't add it without overpowering everything else or ruining the action of the yeast?  Well, now a company out of England gives you a way to add not only … More

Food & Ingredients

Get some experience

In my past articles you have probably noticed I like to experiment with dishes. To come up with something new or different, you need experience. This comes with being exposed to many different kinds of foods and cultures. It would take too long to write about my 34 years of … More

Food & Ingredients

In Lehmann's terms

Question: We are having a continuing problem with our dough over-rising in the cooler. What are we doing wrong? Answer: Blown dough, as it is affectionately called, can be caused by a number of things. So, I'll start at the beginning of the process and work my way through and … More

Chef Santo Bruno

Chef Bruno

I hope everyone is having a great summer, but we all know that summer months can be a slow time for some pizza operators. It's a time when you want to kick back and sip on a beer in the shade, but rather than drinking the beer, you can also … More

Food & Ingredients

Corner to corner

Last year I made several trips to New York City tracking down ten of New York's landmark and legendary pizzerias. While traveling throughout the Bouroughs, I learned there were a lot of other legendary pizzerias besides the well-known ones. This year I thought it would be nice to pay tribute … More