Herb infused doughs or crusts are one of those things that seems to keep coming and going. It gets popular for a short time — and then it disappears, only to come back again after a few years. For some of us, though, it has found a home on our menu...

From Messina on the Northeast corner of Sicily to Trapani on the west coast, Sicily has, over many centuries, felt the infl uences of Greek, Roman, and Spanish culture. That minestrone of civilizations has had quite an impact on the cuisine of this f...

Pinpointing a focus in the marketplace that will enable a pizzeria to flourish even in a stagnant economy may not be immediately obvious. Sometimes it takes a little time and consideration for a concept to evolve. That was the case for Pizza Patron, ...

There’s something to be said for an over-sized pizza: It’s big. How big? The average size for pizza these days is 14 inches in diameter. Anything around 18-inches in diameter or above is generally considered “oversized.” That said, pizza does...

“A man who stops advertising to save money is like a man who stops the clock to save time.” This quote is generally attributed to Henry Ford, defending his marketing budget during the Depression. Operators in the midst of the present recession ap...

There are so many ways to slice this pie –– using fresh tomatoes –– I am not sure where to begin. Is there anything more glorious, sweeter or sensual than biting into a dead-ripe tomato? I did that throughout the summer months in my youth. Th...

Running a pair of independent pizzerias in northern Georgia, Ron Kaes knows that one serious workplace injury can spoil the two Paparonni’s pizzerias he’s dedicated himself to over the last 16 years. “Workplace safety ought to be a concern for ...

More and more I am seeing a bumper crop of vegetables showing up on restaurant menus –– and I am not talking salads here. From asparagus to zucchini and everything in between (arugula is the hottest green being used as a pizza topping right now),...

Prosciutto is more than just Italian ham. It’s a delicacy, prized for its melt-in-your-mouth texture and subtle, complex flavor. A little goes a long way, allowing operators to leverage prosciutto’s sense of place, perceived value and flavor prof...

Stromboli is a sealed, toasted Italian sandwich, usually stuffed with deli meats and cheese. Romano’s Pizzeria & Italian Restaurant in Essington, Pennsylvania, lays claim to the original, where Pete Romano and family continue the stromboli trad...

Whether topping an inventive pizza, used in pasta dishes or on sandwiches, sweet peppers are a fresh, healthy and delicious hit with customers. While bell peppers are widely used in the pizza industry, banana peppers, cherry peppers and other varieti...

Herbs and spices, when used correctly, will give a flavor kick to any style of pizza, pasta dish or salad. When using fresh herbs in a pasta sauce, add them near the end of the cooking time — just long enough for their flavor to “bloom.” Conver...