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Archaeologists discovered a watercolour painting depicting a "possible ancestor" of modern-day Italian pizza on the wall of a Pompeii house, missing key ingredients. CNN reports.
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Canadian Federation of Independent Businesses is pushing the federal government to give small businesses a break by extending the repayment deadline for the CEBA loan to the end of December 2025 or at least 2024.
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The cost of making a classic Pizza Margherita rose more than twice as fast as overall inflation in Italy last month, driven by the surging price of olive oil and mozzarella cheese. BNN Bloomberg reports.
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The Baking Association of Canada is partnering with LearnSphere to offer members free access to a series of innovative virtual workshops to help them sell their baked products successfully at retail locations.
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Domino's is launching “nearly anywhere” delivery through its app, which lets U.S. customers get their pizza in places like parks, baseball fields and beaches by dropping a pin on the map.
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In his comprehensive first book, legendary pizza czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe. In this definitive book, filled with hacks, tips and secret techniques never before shared, International Pizza Consultant Anthony Falco brings the world of pizza to your kitchen.
» Order Your Copy Today |
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The Canadian Pizza Summit East is open for registration! This unique pizza trend and networking event will take place on Monday, Oct. 30, at Faema Canada's Culinary Academy and showroom in Toronto.
» Register now! |
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To double bake or not to double bake? That is the question Diana Cline tackles in her latest Pizza Chef column. Cline looks at situations where double baking your crust can help maintain quality and also help your operation flow more smoothly.
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Quebec pizza chain No. 900 Pizzeria Napolitaine is finding staffing success and advancing its craft. We talk with executive chef and award-winning pizzaiolo Mirko D'Agata about strategies to attract, retain and motivate their team.
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Finding ways to reduce waste in your pizzeria is good for the environment, customer service and your bottom line, writes Andrew Hind in our latest edition.
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A vegan chilli crisp, whole-wheat kernel flour and an AI-developed plant-based protein alternative to chicken. You’ll find these and more pizza-specific products, equipment and services in our New Products section. Check it out! And tell us what you as an operator are in the market for.
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Technomic reports that a large proportion of customers at all restaurant types in Canada still prefer to interact with staff instead of placing orders through other means such as apps, computers, kiosks and tablets.
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The Bread Bakers Guild of America will host a virtual bake-along on pizzas and flatbreads on July 9 and 10 led by Toronto’s Centennial College instructor and sourdough expert Matthew Duffy.
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Edmonton businesses are swapping out plastic shopping bags and food containers made of polystyrene foam for more sustainable options before a new city bylaw comes into effect in less than two weeks. CBC News reports.
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A survey of 1,000 Canadian adults suggests that, after meat-eaters, flexitarianism is the most common eating habit in Canada, with almost 15 per cent of Canadians opting for this diet influenced by environment, cost and convenience. Learn more about this growing trend.
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The term “gum line” refers to the section of pizza between the crust and the sauce, cheese and toppings. That is, under the sauce, cheese and toppings. Diana Cline delves deep into how to reduce the gum line and serve a better pizza.
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In 2019 celebrated chef Massimo Capra talked simplicity, seasonality and day-to-day operations in a casual and very special Q-and-A with Canadian Pizza magazine.
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October 13, 2023 | Strada Statale Sempione, 28, 20017 Rho MI, Italy
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October 30, 2023 | 672 Dupont St Suite 201, Toronto, ON M6G 1Z6
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May 5, 2024 | May 05 - May 06, 2024
650 Dixon Rd, Etobicoke, ON M9W 1J1
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