As an aspiring pizza maker, Susumu Kakinuma, like many others, journeyed to Naples in the early 1990s to learn the fabled craft. “But I wasn’t able to study there,” the owner of the celebrated Seirinkan pizzeria in Tokyo, tells Eater.com. “I couldn’t find any restaurants that would accept a foreigner … More
Online Freestyle Pizza Tossing Battles Return July 16 to 22
Have you ever wanted to compete in a pizza tossing competition, but couldn't find a way to travel to one? With Online Freestyle Battles, you can go head-to-head against some of the greatest pizza spinners in the world, without ever leaving home or paying a cent for a plane ticket. … More
5 Incredible Pizzeria Designs
Designing a pizzeria is a labor of love. Whether you’re aiming for a modern, eclectic feel or one that reminds you of standing on a stool in your grandma’s kitchen, the pieces of your restaurant’s design need to fit together like a puzzle. Everything from lighting to seating to … More
Cheese Burglars a Big Problem in Italy
If you thought cheese was expensive here in The States, imagine having to protect it from thieves who show up in the middle of the night to steal it. That's exactly what's been happening for decades in Italy, according to a recent article in The Wall Street Journal. According to … More
Pizza Sweetens Up in the Bahamas
Rudy Waldner is an author and worldwide speaker on restaurant "trench" marketing and business success. His work as a speaker takes him to international venues to hold workshops. His trip in the Bahamas, however, was to visit some of the most frequented places by his writing hero, Ernest Hemingway. See PMQ's free webinar with Waldner on … More
Sweden Goes Gourmet But Remains Loyal to Its First Love: Kebab Pizza
Pizza in Sweden developed as a hodgepodge of culinary multiculturalism in the 1970s. Adopted in stores run by first-generation Italian immigrants, pizza was considered little more than fast food until recent years. Mike Arvblom, organizer of the Pizza Champion Cup, says he began putting together pizza competitions to raise … More
You've Never Seen Balsamic Like This
You’ve never had Balsamic Vinegar Like This Before Italy Aged balsamic vinegar is an ancient tradition in Italy. Some fathers in Modena still start a new batch of balsamico when a daughter is born, to be contributed to her bridal dowry when she—and the vinegar—come of age. Nevertheless, balsamic … More
Olive tree pandemic, Chinese cheese coffee, and a new takeaway bag
Denial and Procrastination Results in Pandemic Olive Tree Pest Apulia, Italy The European Union (EU) gathered for an emergency meeting in Paris recently to address a type of bacteria that’s killing ancient olive oil trees around Europe. The microorganism was first detected in 2013, and the EU has now declared … More
The Unstoppable Juan, Using VR to teach kitchen standards, and Italian Happy Hour
The Unstoppable Juan Mexico City, Mexico The first time Tony Gemignani lost a dough spinning competition, he was up against rising star Juan Hermosillo at the U.S. Pizza Team Trials in New York. It was 2004, and Hermosillo brought a new twist to the art of freestyle by incorporating … More
How Parmigiano-Reggiano D.O.P. Is Made
You may have heard that Parmigiano-Reggiano is the good stuff. But what defines it? Over 300 factories in Parma, Reggio Emilia, Modena and part of Mantova and Bologna make it. And with so many hands in the cheese, how does the quality stay consistent? It's more than just the region that it's from that defines a … More
Pink Flamingo in Paris Uses ONE Low-Cost Marketing Tactic
In Parisian summer, staying in your shoebox-sized studio during waves of warm weather is unbearable. In most places, air conditioning is not really an option, unless you're a pricey brasserie or a place catering to tourists. Although tourism increases in the summer months, Paris' local population takes a definitive dive with … More
How to Make Faina
Fainá, a crunchy, thin, bread made from chickpea flour is a hugely popular accompaniment to pizza in Uruguay and Argentina. Fainá is served in slices alongside pizza and is made to be set on top of the pizza as a crunchy top layer. That’s right – it’s a chickpea wafer … More