These modern ingredients bring versatility, sophistication to menus
I work with a lot of unusual ingredients in the Pizza Today test kitchen –– from quail eggs we had to source off season from a tiny Asian market to ground lamb for meatballs. Today’s pizzeria owners recognize consumers’ ever-expanding palates, and that requires refreshing one’s menu from time to time. We polled some of the industry’s movers and shakers to find out what they’re menuing in 2016.
2016 Menu Trends — Hot Ingredients
