Making Pizza? Think Beyond the Usual
Sunday August 31, 2008
A new pizzeria opened in our town this spring, and though it did take them about a month to establish a productive routine, they're doing well now and in the evening the tables out on the patio overlooking the valley are always full. Like most pizzerie, they have all the standard pizzas. But they've also got some things I hadn't seen anywhere else, including:
Bottom line: Pizza is a universe, and while there are many tried and true toppings, you should feel free to push the envalope too.
Pizza Doughs, Toppings And More | Selecting a Pizzeria in Italy | How to Bake Pizza in a Wood-Fired Oven | Strada's Pizzeria Da I' Dolio
- Pizza Dei Romani - Tomato, Moszzarella, Smoked Provolone, Speck
- Pizza Bolognese - Tomato, Mozzarella, and Bolognese (i.e. meat) Sauce
- Pizza Strada - Tomatoes, Mozzarella, olives, hot dogs and porcini mushrooms
Bottom line: Pizza is a universe, and while there are many tried and true toppings, you should feel free to push the envalope too.
Pizza Doughs, Toppings And More | Selecting a Pizzeria in Italy | How to Bake Pizza in a Wood-Fired Oven | Strada's Pizzeria Da I' Dolio
Comments
Hi,
Here’s a magazine you should know about. It’s called La Cucina Italiana and it’s the U.S. edition of Italy’s oldest and most popular cooking magazine. It’s all about cooking traditional & modern Italian dishes using healthy, fresh and seasonal ingredients. (Thankfully, it’s for chefs of all levels.) I’m looking to spread the word, and if you’d like to take a look, I’d be delighted to send you a free media subscription. Here’s the site. http://www.lacucinaitalianamagazine.com. Also, if you want to host a recipe contest, we can provide the winner with a free subscription as well. Some ideas for the contest are:
- Momma’s homemade spaghetti sauce
- The tastiest organic Italian soup for fall weather
- Gelato to chill for
- Holidays in the homeland…the most authentic – and delicious – Italian holiday dish
If you’d like to receive the magazine, please send your contact information to me at Vickie@reynoldspublicrelations.com.
Thanks!