In the Kitchen

Boston – Researchers at MIT have discovered a way to break uncooked spaghetti noodles in two in a breakthrough that could have implications far beyond the kitchen, according to the school. The Boston Globe reports. | READ MORE
Ottawa – Canadian mushroom growers produced 132,556 short tons of mushrooms in 2017, up 1.3 per cent from 2016, and the price of mushrooms rose by 2.8 per cent, says a report from Statistics Canada.
When it comes to pizza, crust is king. With all due respect to signature sauce and premium toppings, I doubt I’ll get much argument from operators. But the latest pizza research backs up this grand claim.
Continuing the topic from my last column, vegetarians and vegan folks are the largest growing market for our industry.  
Geneva, Switzerland – Swiss flavour and perfume company Firmenich has named fig its flavour of the year for 2018 based on its growing international appeal.
Leamington, Ont. – Leamington, a town that’s big on tomatoes, will soon have the tomberry – billed as the world’s smallest tomato – growing in greenhouses. The Windsor Star reports. | READ MORE
This pizza was known as Chef’s Choice until chef Wayne deGroot and wife and business partner Jocelyn Morwood-deGroot learned the owner of the highrise where they live and work in London, Ont., loves the pizza.
Toronto chef Massimo Bruno shares his recipe for a popular street food that has its roots in Bari, Italy
The Great Canadian Apple Bacon Cheddar Pizza celebrates Canada’s 150th birthday. This craveable pie won the Seasonal Pizza Challenge at the Canadian Pizza Show in 2017
Here’s a pizza that just may just lay to rest any debate about pineapple on pizza.
Here is a pizza recipe from Katrina Meynink of Good Food featuring some heat and fire and fresh veg crunch. | READ MORE
Dave Housman, Famoso Neapolitan Pizzeria, Edmonton, Alta. www.famoso.ca
Bainbridge Island, WA – A small pizzeria near Seattle, Wash., says it's maintaining a genuine piece of Klondike Gold Rush history – a sourdough starter that has been alive about 120 years. CBC News reports. | READ MORE
This week's episode of Bakers Journal This Week marks the launch of a new three-part series on sourdough baking. Part 1 features Karl De Smedt, communication and training manager at Puratos, who shares some key aspects of sourdough’s fascinating nature. Our sister magazine, Bakers Journal reports. | READ MORE
Atlantic Canada's Piatto Pizza offers tips on how to make Neapolitan-style pizza, including opening the dough, saucing and topping the pie.
Viva Napoli Pizzeria in Toronto was the setting for an exciting demonstration by a renowned Italian chef whose passion it is to master the traditional techniques and put his own spin on them.
Pizza New: A whole new era for the world’s favourite food, by chef Stefano Manfredi includes recipes for pizza rossa, pizza bianca, Roman pizza, and filled, fried and sweet pizzas such as this delicate dessert recipe, “Pillow of dreams.”
Phoenix, AZ – Chef Chris Bianco of Pizzeria Bianco in Phoenix, Ariz., has just published his first cookbook – Bianco: Pizza, Pasta, and Other Food I Like – in which the renowned pizzaiolo discusses how to make his famous pizza dough. Food & Wine reports. | READ MORE
Troy, OH – Hobart, a manufacturer of commercial food equipment has announced the winners of both a custom-painted mixer and a food processor.
Troy, OH – Hobart will give away a Legacy HL662 mixer designed on a craft beer theme at the International Pizza Expo and, in a separate online giveaway, an FP150 continuous-feed full hopper food processor.
Today's marketing wisdom from Hilary Drago, marketing manager at Pizzeria Libretto in Toronto.
Here are the answers to Michelle Brisebois' Marketing Insights trivia:
Las Vegas, NV – Hobart has announced it will give away a custom-painted Legacy HL662 Pizza Mixer valued at $20,000 during the 2017 International Pizza Expo next week in Las Vegas.
Spicing up pizza toppings with ethnic influences was a noticeable trend from ingredient exhibitors at this year’s Canadian Pizza Show, but it was simplicity that won over the judges in the Canadian Pizza magazine Chef of the Year competition, which saw a repeat champion showcasing a very modern-world pie.

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