Food & Ingredients

Pesto, change-o

As with many Italian foods, pesto emigrated to the States during the post World War II period, but while spaghetti and pizza flourished, the traditional basil-based paste proved a late bloomer. However, today pesto boasts a wide fan base that has elevated it to chain eatery menus nationwide, and it’s now available in a variety … More

Food & Ingredients

The big cheese

Cheddar Information provided by Mark Todd (aka “The Cheese Dude”), consultant for the California Milk Advisory Board The most popular cheese in the world, cheddar is named after the Cheddar Gorge in England, where it was first developed by cheese makers. Cheddar describes a family of semihard and hard cheeses, offering a range of flavors, from mild … More

Chef Santo Bruno

Apple bread pie

When I was thinking about what to write for this month’s issue, I grabbed my old recipe book and found a very easy-to-make recipe, for Apple Bread Pie. You will enjoy this one because it’s so simple to throw together; you can do all the prep work for it in 20 minutes … More

Food & Ingredients

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

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

Food & Ingredients

Selling More Sandwiches at Your Pizzeria

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