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BLOG 2017-10-09T14:54:12+00:00

Massimo Lecas – Fiorellino

November 2nd, 2017|

Massimo Lecas and his partners are the founders of world-famous restaurant and night club Buona Notte. Fiorellino combines their 25 years of experience in the industry with a fresh, new look and an exciting culinary philosophy. What was the inspiration for Fiorellino? When my partners and I founded Buona Notte, we took the name from an Italian lullaby “Buona Notte Fiorellino.” Now that we’re all older, we have kids and we use that song to put our kids to sleep.

Guido Grasso – Sapori di Napoli

October 23rd, 2017|

Guido Grasso is a part-time actor and comedian, and a full-time restaurateur. He opened Sapori di Napoli in 2010. What made you decide to open a restaurant? I was in LA, trying to be a movie star and my career wasn’t really going anywhere. I had been delivering pizza for Joe’s Pizza, which is from New York but they had a restaurant in LA, so I had learned a lot about how to make a good pizza from them, and I combined that with what I had learned from my mother’s pizza and the rest is history.

Pizza on the Waves!

October 12th, 2017|

It’s always inspiring when two people meet, fall in love, and decide to start a new life together. The only thing that could possibly make for a better story is when that new life involves pizza! Tara and Sasha Bouis met in the British Virgin Islands. Tara was a shoolteacher, working for the summer as a scuba diving instructor, Shasa was on Wall Street. The couple fell in love and decided to spend their lives together in paradise.

Paolo Musto – Café Epoca

October 6th, 2017|

In business for 23 years and counting, Café Epoca is a Little Italy institution and an important and respected member of the local community. Owner Paolo Musto has built his reputation with an unwavering commitment to quality, traditional values, and keeping things simple. So tell me about your approach to pizza. We do a very basic Italian thin crust pizza. We use a very good tomato sauce, a nice mozzarella, and all the toppings and ingredients are simple and fresh. We use an authentic Napolitan-style sauce, no garlic, no oregano, just olive oil and salt. Depending on the pizza style or recipe, we might add some fresh basil or arugala.

Eric Dénommée– Pizzeria Melrose

October 5th, 2017|

Eric Dénommée spent years working in Montreal’s most renowned restaurants and learning from some of our city’s finest chefs. In August 2015, he opened Pizzeria Melrose with his partner, Paolo Olivera, and it was an almost instantaneous success, quickly becoming one of the most popular spots in NDG. Your restaurant has a very interesting look. This is a historic place. For over 50 years, the building we’re in was a furrier, a place where people bought and stored their fur coats over the summer.

Pizza, Protected by Parliament!

October 5th, 2017|

Spend a little time around pizza chefs, and you will quickly learn that they are extremely serious about their craft. The typical pizzaiolo is only too happy to engage you in a long and detailed discussion about ingredients, cooking techniques, and the longstanding rivalry between the Neapolitan and Roman versions of everyone’s favourite treat. This passion for authenticity and the highest standards took the pizza makers of Naples all the way to the European Parliament, where they lobbied for, and received a Protected Designation of Origin, or PDO, which lays out the requirements a pizza must meet to be considered [...]

All-Dressed? You ain’t seen nothin’ yet!

September 23rd, 2017|

You can find pizza in just about any country in the world, but sometimes the toppings can be a little unexpected, to say the least. In Russia, “mockba” is the most popular style of pizza. It features a thick crust, slathered in tomato sauce and then covered in salmon, mackerel, tuna and sardines. Indian pizza is usually cooked in a tandoor oven and topped with pickled ginger, tandoori chicken, paneer cheese and gobs of mayonnaise. Brazilians love green peas so much they put them on everything, including their pizza, along with raisins, carrots, beets and quail eggs. Okonomiyaki is a Japanese pizza-style treat that layers [...]

Vegan Rapide – Liza Hatem

September 20th, 2017|

She may be only 21 years old, but Liza Hatem is already a seasoned pizza chef and experienced entrepreneur. As co-owner and co-founder of Vegan Rapide, she’s also a pioneer in the burgeoning vegan fast food sector. How did you get started in the restaurant business? About 4 years ago, around the time that I was finishing high school, I was diagnosed with juvenile diabetes. This was devastating for me because I had always been health conscious, always ate vegetarian. It made me realize that life can be very unpredictable, but also that anything is possible. So, when my mom came to me with [...]

The Pizza School of Business Management

September 20th, 2017|

Any boss who’s ever needed people to work late knows that pizza can be a powerful incentive. The question has never been whether or not people love to chow down on a cheesy slice, but what they’ll do, and how far they’re willing to go, to get one. David Ariely, a researcher and author of the bestselling Payoff: The Hidden Logic That Shapes Our Motivations, decided to see just how powerful a motivator free pizza could be. It will come as no surprise to pizza lovers everywhere that, when compared to other rewards, such as compliments from the boss, or even small [...]

Now that’s Door-to-Door Service!

September 17th, 2017|

While Ford and Domino’s are experimenting with self-driving delivery cars, The Pizza Hut in Oak Lake, Texas came up with a completely novel way to get pies to their customers. The community was one of many that were recently devastated by the rain and 100 mph winds of Hurricane Harvey. Homes were destroyed, and streets were flooded with water as deep as chest-high in some cases. But like the trusty mailmen of days gone by, no mere weather event could stop Shaya Habib, the local Pizza Hut manager, from getting food out to stranded members of her community. Rather than [...]

Fighting Crime with Pizza

September 17th, 2017|

The east side of Indianapolis is one of the most dangerous places in America, with some of the nation’s highest rates for gun and gang violence. But one conscientious pizzeria owner is hoping that he can make a difference using the power of free pizza. Donald Dancy has owned and operated D&C Pizza for over 30 years, and during that time he’s seen his neighborhood go from bad to worse. One day, he decided he couldn’t just stand by and do nothing, so he printed and handed out a special offer to all of his customers. In exchange for bringing [...]

Quindici Restaurant – Ludovic Beauregard

September 12th, 2017|

With over 20 years experience in Montreal’s highly competitive restaurant industry, Ludovic Beauregard, owner and operator of Quindici, knows exactly who his customers are, and how to provide with them with all the quality, class, and style of a high-end restaurant at a reasonable price. Your restaurant is very elegant. Would it be a good place to bring a date? It’s perfect for a romantic night out with your wife or girlfriend, but it’s also a great place to spend an evening with your friends and family because we offer our guests a variety of options when it comes [...]

Pizza, Food of Kings!

September 10th, 2017|

Romans might object, but pizza is traditionally associated with Naples. From the earliest part of the 19th Century, this tasty and convenient comfort food was popular in Naples and throughout the surrounding area, though, because it consisted of mainly bread and vegetables, it was seen as a poor person’s food. All of that changed on December 11, 1889, when King Umberto and Queen Margherita made an official royal visit to the region and asked to sample the local delicacy that everyone was talking about. Pizza Chef Raffaele Esposito, who liked to experiment with unusual ingredients and is often credited with being [...]

The First Pizza?

September 10th, 2017|

You can find pizza in practically every country in the world. Almost everyone agrees that this tasty treat is tied to the proud culinary traditions of Italy, and Naples in particular, where petrified pizzas are still preserved in volcanic ash from the eruption of Mount Vesuvius in 74 A.D. Historians can also point to an ancient Italian cookbook written by Marcus Gavius Apicius, a famous Roman chef who included several recipes for flatbreads covered with cheese, meat and olive oil, but no tomatoes because, little known fact, this staple of Italian cuisine is native to the Americas, which wouldn’t be [...]

The Future is Pizza!

September 8th, 2017|

Technological innovations are always met with a degree of suspicion. Changing people’s attitudes will be essential if self-driving cars are going to be accepted by the general public. That’s why Domino’s and The Ford Corporation have come up with the novel idea of having pizzas delivered by driverless vehicles. In a pilot project soon to be expanded to several test cities, automated cars have been pulling up in front of houses, dialing the occupants’ number and telling them to come outside to pick up their pizza order. The campaign is part of an overall strategy to associate the cars, which [...]