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.
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
Earlier this year, I flew to Las Vegas to judge the pizza culinary competitions for the International Pizza Challenge. Many people think judging a pizza competition is the best job in the world; however, it’s not all glamour and glitter.
If you have been in business for a while you will likely have heard compliments about some of the food items you serve. For those in the pizza business, these compliments might revolve around the various sauces and other ingredients that go into the perfect pizza. Have you considered selling your pizzeria's sauce?
Rome – In a move aimed at protecting Italian farmers, all packets of pasta and rice sold in Italy will have to include labels of origin showing where the produce was grown, the Italian government has ruled. Canadian exporters and farmers fear the move will depress prices in Canada, the world's largest durum exporter. Reuters reports. | READ MORE
Did you know that women aged 19 to 49 require more than twice as much iron in their daily diet as men? And while you may already be eating foods with iron, depending on what you’re eating with them, your body may not be absorbing much of it. There are two kinds of iron: heme iron and non-heme iron. Heme iron, found in meat, fish, and poultry, is well absorbed by the body. Non-heme iron, found in beans, lentils, whole grains, vegetables, fruits, nuts, seeds, and eggs, is not as well absorbed by the body.
Cambridge, MA – Researchers from MIT’s Tangible Media Group have created flat sheets of gelatin and starch that, when submerged in water, instantly sprout into three-dimensional structures, including common pasta shapes such as macaroni and rotini. The innovation could save on shipping costs. MIT News reports. | READ MORE
Pizza chefs seem to have an endless appetite for finding ways to improve their crust. Ancient grains are getting a lot of attention in the baking world these days, and including them in your pizza crust may be one way to make your pizza rise above the crowd and appeal to customers with adventurous palates and a keen interest in nutrition.
Portland, OR – Inspired by the 2014 movie Teenage Mutant Ninja Turtles, which features a 99-cheese pizza called the “Novantanove Formaggio," Scottie's Pizza Parlour in Portland, Ore., has created a pizza using a total of 101 different cheese varieties. The Independent reports. | READ MORE
Canada – Red Sun Farms of Dublin, Va., has an exclusive license on an organic grape tomato called Terneto in Canada. HortiDaily reports. | READ MORE
Canada – The Canadian Food Inspection Agency's recall of Robin Hood brand flour linked to an E. coli outbreak has been expanded to the entire country. CBC News reports. | READ MORE
Maurizio's Inc.: The fire withinThe uniqueness of Maurizio Mascioli’s pizza has made his season-driven…
Original Pizza Pop recipe preserved by great-nephewWinnipeg – The great-nephew of Paul Faraci, who is credited…
Lesaffre opens Pizza Innovation CenterLesaffre has announced the opening of its new Pizza Innovation…
Panels create dramatic effects on wallsAfter a new look for your restaurant's decor? Ceilume's new…
Restaurant owner worries roadwork will hurt bottom lineWinnipeg – A Winnipeg restaurant owner says the construction that…
Vaughan Pizza Fest
July 13-15, 2018
Pizza Fest Toronto
July 20-22, 2018
Montreal's Italian Week
August 3-12, 2018
YYC Pizza Week
September 21-30, 2018
The Canadian Coffee & Tea Show
September 23-24, 2018