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Veal Parmigiana
Vitello parmigiana, veal parmigiana, or veal Parmesan? Take your pick as to which wording you want to use to list this classic dish on your menu since all of them…
News September 25Add Heat To Your Menu
We’ve all seen those menus in restaurants –– Thai, Vietnamese, Chinese, Japanese — where the heat level of certain dishes is marked by a small chile symbol. Usually, one chile…
News September 25Five Summer Specials
Have fun with this “five-course” summer special: appetizer, salad, pizza, pasta, and dessert. I have a lot of recipes to cover, so let’s get right to it. Each of these…
News September 25Mascarpone
Menu Development Cheese Primer: Mascarpone By Pasquale “Pat” Bruno Jr. Mascarpone (mahs-kar-POH-neh) is not actually a cheese (no starter or rennet is used to produce it), but it is always…
News September 25Sauce Production
If we look at a pizza crust as a canvas on which the pizzaiola can create his art, then it follows that the sauce becomes the foundation for the work. Pizza…
News September 25Veloutes Sauce
If you serve pasta-based dishes that feature chicken or fish, a velouté may be a sauce worth exploring. Veloutés are cheap to make, tasty and perfect matches for pasta. Start…
News September 25Adding Wine
The amount of varieties really depends on how passionate you are or want to be about it, as well as the volume of your business. I would not sell them…
News September 25Fontina Asiago
Fontina and Asiago are two important Italian cheeses, and both are fortunate enough to carry a dual citizenship. Born in Italy –– fontina in the Piedmont, Asiago in the Veneto…
News September 25Meat Luvahs
What’s it going to be for that meat lover’s pizza? Three meats? Four meats? Five meats? Be careful –– don’t turn that pizza into a meat casserole or a grease…
News September 25Latest Recipes
