Pizza Today
The Future of Pizza Dough
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Hot Cheeses
Recently I dropped in on a wine and cheese festival in Wisconsin. Several cheese producers were exhibiting their wares, so (naturally) I did some sampling, and chatted a bit with…
News September 25Ricotta and Ricotta Salata
This month, The Cheese Whiz is addressing two important cheeses –– ricotta and ricotta salata. Though similar in name, these two cheeses are like night and day. Let me explain.…
News September 25Tiramisu & Chocolate Martini
Mascarpone (mahs-kar-POH-neh) is not actually a cheese (no starter or rennet is used to produce it), but it is always included in the cheese family when the subject of relatives…
News September 25Cassata Alla Siciliana
Cassata, an Italian sponge cake, is one of the more lavish desserts in the Italian repertoire, and its provenance is traced to Palermo, Sicily. In its original form, there is a…
News September 25House Made Sausage
The assignment: How to Make Sausage for Pizza. What kind of sausage? That would be my first question. Italian? Well, the assignment did use the word “pizza,” so I am…
News September 25Ricotta Cheesecake
While we don’t usually think of cheesecake as being Italian, it has been an important part of the sweet endings to many Italian meals for centuries. And, as it goes…
News September 25
Toppings: Over or Under?
This over-under debate has nothing to do with betting. Rather, it concerns pizza toppings and where to put them. The gist of this over-under scenario is a stew of ingredients…
News September 25Cheddar and Colby
American Cheddar is generally made from pasteurized cow’s milk. Cheddar is often referred to as the “big cheese” of American cheeses. Its popularity is quite evident, since the average American…
News September 25Latest Recipes
