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June 6, 2019 |
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Western pizza chain Carbone Coal Fired Pizza Inc. has signed a deal to work with 1169071 B.C. Ltd. The numbered company will operate under a new name.
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A Winnipeg takeout pizza place, SFC Pizzeria, is using sticky notes and the generosity of strangers to help feed hungry people who can’t afford their food. CBC News reports.
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Canadians under 40, who eat out often, are driving restaurant sales to record levels and are showing an appetite for environmentally sustainable operations and menu options, according to the 2019 Foodservice Facts report released by Restaurants Canada.
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Pizza Hut has announced the first changes to its Original Pan Pizza in 40 years, and the changes include use of a newly engineered pan.
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Delicate and impossible to replicate, su filindeu – or the “threads of God” – is a pasta made of hundreds of tiny strands by a single woman in a hillside town in Sardinia. Pocket/Saveur reports.
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Allegiances run from the general (Chicago versus New York style, Neapolitan versus Roman) to the particular (Pepe’s versus Sally’s, Gino’s East versus Pizzeria Uno), and new interpretations ever extend the pizza frontier.
In AMERICAN PIE, master bread baker Peter Reinhart follows the trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.
His insatiable curiosity and gift for storytelling make AMERICAN PIE essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.
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Montreal is home to a growing number of pizzerias for all tastes. Mathieu Fortin chats with five operators who specialize in a range of pizzas from gourmet to Neapolitan to al taglio.
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Canadian Pizza will publish a new digital edition called About the Pizza! highlighting pizza trends and popularity across Canada including innovative ingredients and combinations, different styles of pizza and regional trends.
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