Ingredients: ½ c. olive oil ¼ c. garlic, minced ¾ c. Spanish onion, diced ¼” 3 c. hot Italian sausage, cooked, crumbled 1 lb. arugula, torn into bite-size pieces 6 lb. cavatappi pasta, cooked al dente 2 qt. + 1 c. Tuscan herb and tomato pasta sauce 1 tsp. sea salt … More
Chef Santo Bruno
Housemade Pretzels
Hello, my readers! Today I’m going to teach you how to make pretzels the right way. My family and I rang in the new year with these pretzels, and they were delicious. They’re very easy to prepare and will make a great signature side item that you can add … More
Chef Santo Bruno
Stuffed Mussels
Hello, my readers! I hope everyone had a wonderful holiday! Another year has gone by, and a new president is moving into the White House. With all of the change going on in the world, your pizzeria should always be a safe, comfortable haven for your customers. And it … More
Chef Santo Bruno
Pizza With Fresh Vegetables
Hello, my readers! My wife asks me, “Why is there always so much meat and no vegetables on our pizza?” So we decided a veggie pizza would be a nice change of pace. She and I went to the supermarket together and picked out some vegetables—zucchini, asparagus, broccoli and … More
Featured Video
Red, White and Blue Pizza
This dessert pizza recipe from Nutella starts with a base of creamy, delicious hazelnut spread, then gets topped off with red and blue berries and a generous sprinkling of powdered sugar. It's sweet, satisfying and so easy to make! Ingredients: 1 12’ prebaked crust 3 oz. Nutella ½ c. mixed … More
Pizza of the Month
Panino’s Montanara
Ingredients: 10 oz. ball of Neapolitan-style artisan pizza dough (for a 10” pie) ½ c. San Marzano tomato sauce 3 oz. mozzarella shreds or fresh mozzarella (a combination of the two is recommended) 1 tbsp. grated Parmesan 1 tbsp. olive oil Fresh basil (to garnish) Sprinkle of sea salt Directions: Stretch or roll out … More
Chef Santo Bruno
Pear and Fennel Salad with Walnuts
Hello, my friends! I’ve got a real treat for you today, especially if you like fennel. Fennel is a key ingredient in so many recipes, particularly in Italian and Greek cuisine. It has a distinctive licorice-like flavor, and it’s said to offer many health benefits, too. In fact, this … More
Chef Santo Bruno
Anisette Biscotti
Hello, my friends! We will do something different this month, and you are going to thank me for it. If you want to create a true Italian experience for your customers, there are some items you simply must have on your menu. I’m going to tell you about one … More
Food & Ingredients
Stickin’ with chicken on your menu? Here’s how to sell more of it.
Pepperoni may rule the roost when it comes to pizza toppings, but chicken has been quietly strutting and clucking its way to the top of the menu over the last several years. How many chicken-topped pizzas do you offer on your menu? When was the last time you introduced … More
Pizza of the Month
The Pizza Kitchen – Bacon Chicken Ranch Calzone
Ingredients: 5 oz. dough flat 3 oz. chicken 1 oz. bacon, prepared and sliced in 1” pieces 1 to 2 tbsp. Ranch dressing* Fresh baby spinach 1 1/2 oz. mozzarella cheese, grated Olive oil Salt Granulated garlic Directions: Layer ingredients over half of the dough flat, leaving about an inch … More
Pizza of the Month
Duck Bacon Flatbread
Ingredients: 1 lb. assorted fingerling potatoes, whole 1 whole garlic head, split in half Sea salt 1 fresh rosemary sprig 1 ½ c. rendered duck fat (can substitute olive oil) 6 slices duck bacon 3 medium yellow onions, sliced 3 premade flatbread rectangles, 8” to 9” long 2 wheels Boursin cheese 4-5 tsp. … More
Chef Santo Bruno
Broiled Shrimp and Herbs
Happy September, dear readers! I hope everyone has been having a great summer—it’s been a hot one! As we all know, the pizza business slows down in the hot months, unless you have a beach-town location. But with summer gradually easing into fall, it’s time to venture outside again … More