Colleen Cross

Colleen Cross

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Wednesday, 26 November 2014
Growing pains can certainly be stressful, Pizza Nova president Domenic Primucci said in his keynote speech at our recent Canadian Pizza Show.
Tuesday, 21 October 2014
Some pizza lovers insist on pepperoni or nothing at all. But many Canadian pizzerias aim to appeal to a more adventurous customer (including the avid foodie) and are seeking new ways to perk up carnivores’ palates.
Monday, 29 September 2014
The pizza industry is no slouch when it comes to promoting and supporting good causes. Judging by the number of charity efforts linked to independents and chains, community giving is in its DNA.
Thursday, 17 July 2014
The purpose of a pizza box is to transport a baked product from its origin point to its destination while maintaining as much heat and as much stability of ingredients as possible,” says Scott Wiener, author of Viva la Pizza!: The Art of the Pizza Box.
Wednesday, 28 May 2014
Phil DiLosa had a good job as a linotype operator at The Globe and Mail in the early 1960s.
Wednesday, 28 May 2014
There is no magic bullet to make a pizza operation profitable, shared pizza veteran Michael Shepherd in a well-attended seminar at Pizza Expo in March.
Friday, 25 April 2014
For three days in March, we at Canadian Pizza were fortunate to be embraced by some of the friendliest, savviest, most enthusiastic – OK, I’ll say it, most passionate – pizza industry people one could hope to meet.
Friday, 25 April 2014
Carlo Raillo is what you might call a pizza purist.
Wednesday, 10 July 2013
When it comes to food safety, plastic cutting boards may have a slight advantage over wooden, but not for the reasons you might expect.
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