Techniques
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
My conversation with Rodolfo Santo begins with a description of limoncello that is almost a love letter. The version of the drink he loves is a specialty of the Amalfi Coast in Italy, says Santo, who was born in nearby Naples. “The lemons there are bigger and sweeter. If you are driving along the coast and look down, you’ll see a hillside of lemons covered with black nets for harvesting,” he says.
Food smoking is an artful way to add flavour and it’s not just for protein anymore. Learn how your pizzeria can tap into this hot trend.
Las Vegas – Justin Wadstein of Pizza My Heart in Los Gatos, Calif., went home the World Pizza Games masters champ after wowing judges and an enthusiastic audience with his acrobatics at Pizza Expo on March 29. Wadstein narrowly edged out this year's champion, Scott Volpe of Fiamme Pizza Napoletana in Tuscon, Ariz.
Simcoe, Ont. – "Real" sourdough is relatively easy to make, maintain and work with, writes chef Alan Dumonceaux. Find out how in the latest issue of our sister magazine Bakers Journal. | READ MORE
Toronto – Chef Paolo Cacciani of Rome shares pasta-making tips at Centitalia, a food forum recently hosted by the ICCO and Centennial College's Hospitality, Tourism and Culinary Arts program in Toronto.
Are your customers tired of the same old vegetable toppings on your menu? Maybe they are asking for something new or a variation of something old? Perhaps they’d like something with a bit more flavour?
Toronto – Watch how Za Pizzeria in Toronto makes turkey and cranberry pizza.
Woodbridge, Ont. – Learn how to make a smooth pizza dough ball from professional pizza chef Roberto Federici.
In this video from Insider, bakers dive into an oven to bake lavash, a type of flatbread that originated in Armenia.
London, UK – A London-based food expert says there is a right and wrong way to hold the classic takeaway treat. The Mail Online reports. | READ MORE
Calgary – Grant Parry, executive chef of Bocce in Calgary, offers tips on how to throw pizza dough. For starters, he recommends you find a dough recipe that takes several days to make. CBC News reports. | READ MORE
You could say calzones are a big deal to Roberto Vergalito. In October 2014, Vergalito, who owns and operates Roberto’s Pizza Passion in St. Catharines, Ont., made a bid in August for the world record for longest calzone.
New York – Donatella Arpaia's master pizzaiolo Jarett Appell shares his tips for making neapolitan pizza. Appell studied at the Vera Pizza Napoletana in Naples under famed fourth-generation pizzaioli Enzo Coccia, then continued on to cook in restaurants around Italy, finally landing in New York. Food Republic reports. | READ MORE
Panzerotti or calzone? Roberto Vergalito explores the intricacies of these two favoured pies in the first of Canadian Pizza’s new video series called Tips & Techniques.
Page 1 of 3

Subscription Centre

 
New Subscription
 
Already a Subscriber
 
Customer Service
 
View Digital Magazine Renew





Most Popular

Latest Events

The Canadian Coffee & Tea Show
September 24-25, 2017
Canadian Pizza Show
October 16, 2017
Pizza & Pasta Northeast
October 17-18, 2017
International Pizza Expo
March 20-22, 2018

Poll

How far ahead do you plan your Halloween marketing?