The Sentinel (Hanford, Calif.): The seventh annual Central Valley Pizza Festival wrapped up its three-day run on Sunday. All of the ingredients for a pizza are produced in the area.
New York — America's increasing consumption of pizza and pasta is expected to take the retail market for Italian foods from nearly $12 billion in 2006 to more than $13.8 billion in 2011, according to Italian Foods in the U.S.,...
WILLIAMSTOWN, N.J. — Violet Packing, manufacturer of Don Pepino and Sclafani tomato products based in Williamstown, N.J., merged with DeIorio's Frozen Dough Products, producer of pizza dough products in Utica, N.Y.
MIAMI — Power Pizza, a dine-in, delivery and carryout concept, wants to revolutionize pizza by making it more healthful. According to a news release, Power blends whey protein concentrate into its dough to improve the nutritional value of a beloved dish traditionally filled with carbohydrates.
ANSA: A Japanese pizza-maker beat the best of Naples to claim the title of world's top pizzaiolo for the second time in three years. Makoto Onishi, 31, learned the art of true pizza on the island of Ischia in the Bay of Naples, after arriving from Japan four years ago.
The Inquirer: Italian researchers believe tomatoes and olive oil commonly found in pizza help fend off cancer. In a sample of more than 8,300 people, a study showed cancer was more prevalent among subjects who didn't eat any pizza.
This is the sixth story in an eight-part series about the NRA Show Looking to sign a deal with a new food and beverage vendor? Well, you might be able to learn a thing or two from those exhibiting at...
Expect some commodities costs to rise before year's end and continue well into 2006. But unlike years past, cheese won't be the culprit for food-cost woes.
999Today.com: A study conducted by the Pharmacology Institute in Milan, Italy, found that people who ate pizza once or several times a week were less likely to get cancer than those who didn't. The study monitored the eating habits of...
The Palm Beach Post: After a hurricane-induced lag in the tomato crop slimmed supplies, restaurant operators in Florida have paid up to $50 for a 25-pound case of tomatoes. And though prices were down to a more palatable $15 a box in mid-December, thanks to the return of the Florida tomato crop, the weather is threatening again.
First-ever New York Pizza Show draws international crowd and serves up surprise controversies.
New York Daily News: He came, he tossed and he conquered. Amid a whirl of flour and the scent of tomato sauce, Bryan Edler swept the first round of the U.S.
A perfect pizza sauce is no accident. The skilled blending of flavors and freshness is necessary for high quality and consistency.
The Independent: Institute of Pharmacological Research in Milan, Italy, discovered, in a survey of 1,000 people, that those who ate pizza at least twice a week were at the lowest risk of heart attack — with about half the risk...
Boston Globe: Though they don't open their doors until midday, the pizza-making at Penguin Pizza in Boston starts at 7 a.m. Duck must be braised; mango-pineapple salsa made; barbecue sauce simmered; and plum tomato sauce stewed.
LOS ANGELES — Six-year-old Cameron Bergan showed a panel of celebrity judges — including California Pizza Kitchen co-founders and co-chief executive officers Rick Rosenfield and Larry Flax — that age isn't a prerequisite for culinary creativity. Bergan's Spaghetti and Meatballs...
OLMSTED FALLS, Ohio — Angelina's Pizza and Deli was selected as the backstage site for the Food Network's first-ever national pizza competition, which the network is hosting as part of the Great Big Food Show at the IX Center Nov. 12-14, according to a news release.
Like cheese and toppings prices, the cost of fresh tomatoes is pinching pizza operators' profits.
The Waukon Standard: When Yosef and Bluma Abrams traded their big-city life for a farm and dairy business they found a niche they could fill in the kosher cheese and pizza industry. The traditional Jewish couple has developed their own...
LOUISVILLE, Ky.—Thomas E. Haney, formerly vice president of technical services at Flavorite Laboratories, has been named research and development special projects director at specialty tomato sauce maker Paradise Tomato Kitchens.