Pizza of the Month

Recipe: The Chicken Bacon Ranch Pizza from DeIorio’s

Ingredients: 20 oz.-24 oz. pizza dough ball 2 garlic cloves, crushed or pressed 1 tbsp. olive oil 10 oz. mozzarella cheese, shredded 2 oz. applewood smoked bacon 4 oz. shredded chicken—rotisserie, tenders or wings 2 oz. ranch dressing 2 oz. Buffalo sauce for drizzling or dipping (optional)   Directions: Preheat oven … More

Pizza of the Month

Recipe of the Month: Pizza Bianca

Ingredients: 8-oz. dough ball 2 c. ricotta cheese 2 c. mozzarella cheese, shredded 1 yellow zucchini, sliced 6 asparagus spears, woody ends removed Extra-virgin olive oil (for drizzling) 1 small bunch lemon thyme, roughly torn   Directions: Preheat the oven to 450°F. On a lightly floured surface, roll out … More

Chef Santo Bruno

Recipe: Peach Gorgonzola Chicken Pizza

Hello, my readers! I’ve taken a break from my usual routine and gotten back to making real pizza and standing in front of the pizza counter for one of my clients. This pizza is a sweet and savory combo that’s not only delicious, but also unique and a healthier … More

Chef Santo Bruno

Recipe: Chicken Marsala

Hello, my readers! Today I’m going to teach you how to prepare a simple but classic dish, Chicken Marsala. It’s quite delicious, and you can make it in no time at all. Marsala wine is one of the key ingredients; it’s a rich Sicilian wine that’s fortified with brandy … More

Chef Santo Bruno

Spaghetti With Vodka and Caviar

Hello, my readers! Today I’m going to introduce you to a new pasta dish made with caviar. Many restaurants don’t feature dishes like this on their menus because they don’t believe it’s cost-effective. Yes, caviar is expensive, but there are many types of caviar to choose from. Shop around, … More

Pizza of the Month

Cup-and-Char Pepperoni, Ricotta and Basil Pie

Ingredients: 36 oz. pizza dough 6 oz. sauce 20 oz. mozzarella Cup-and-char pepperoni slices 1 tbsp. minced garlic  Dollops of ricotta mix 4 basil leaves, chiffonade Salt and pepper to taste   Directions: Sauce the pizza crust to the edge of the pan. Add mozzarella, also to the edge … More

Chef Santo Bruno

Fettucine with Ham and Cream

Hello to all my friends and readers! I’ve really enjoyed seeing so many of you at recent restaurant industry trade shows. I hope everyone has been having a good time and learning something, especially about all the new high-tech cooking equipment. The industry is changing quickly, and you must … More

Chef Santo Bruno

Onion and Bacon Linguine

I recently attended the North American Food Equipment Manufacturers (NAFEM) Show in Orlando, Florida. It was a very successful and busy show. Once I returned to my office, I had to catch up on a lot of work and take many phone calls—but, between calls, I kept thinking about … More