Hot Peppers
William Manzo, owner
Federal Hill Pizza Company / Warren, Rhode Island
Why you like it: “There are endless options, with an amazing array of different styles and flavor profiles from around the world.”
How you’re using it: “I’m using hot peppers though out my entire menu, from infusing my proteins and oils to sautéing with vegetables. The best is dusting a specialty pizza with a blend of cocoa chocolate and ghost chilies!”
Hot Peppers
William Manzo, owner
Federal Hill Pizza Company / Warren, Rhode Island
Why you like it: “There are endless options, with an amazing array of different styles and flavor profiles from around the world.”
How you’re using it: “I’m using hot peppers though out my entire menu, from infusing my proteins and oils to sautéing with vegetables. The best is dusting a specialty pizza with a blend of cocoa chocolate and ghost chilies!”
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.
