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.
