By Brian Hernandez
In honor of National Pizza Month, Mangia e Bevi, Chef Tore Trupiano’s pizzeria in Oceanside, California restaurant, teamed up with the California Milk Advisory Board (CMAB) for a limited-time offer that’s as rich as it is relevant.
Called The Creamery Crown, it’s a decadently dairy-driven pizza built on a golden Dry Jack crust with layers of mozzarella, Carmody and a swipe of cream cheese, all finished with a swirl of crème fraîche. The result is rich, tangy and nutty, a perfect showcase for how versatile California cheeses can be in the right hands.
The Creamery Crown also positioned Trupiano as the grand prize winner in the 2025 Real California Pizza Contest. It’s currently selling for $25 at Mangia e Bevi.
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“The Creamery Crown is a celebration of local craftsmanship and creativity,” said Trupiano, captain of PMQ’s U.S. Pizza Team and a three-time Pizza Expo champion. “It’s about taking simple, great ingredients and turning them into something memorable.”
While The Creamery Crown highlights California’s dairy heritage and CMAB’s dedication to local cheesemakers, it also demonstrates why limited-time offers (LTOs) remain one of the most powerful tools in a pizzeria’s arsenal, especially around festive, high-traffic months like October and Halloween.
An inventive LTO draws attention, sparks conversation and gives regular customers a reason to come back. It lets operators test premium ingredients, new builds or creative flavor profiles without overhauling their entire menu. In short, it’s marketing you can eat.
For Trupiano, the LTO wasn’t just a nod to his award-winning entry at the RCPC, which is sponsored annually by the CMAB. It was a smart way to translate that competition success into a menu item with real-world appeal. It also gives Trupiano bragging rights to local and regional media.
Brian Hernandez is PMQ’s associate editor and coordinator of PMQ’s U.S. Pizza Team.
