Pizza Today - October 2016 - 36

or vegetables in the sauce and how the consumer would eat this pasta. For example, you don't see jumbo shrimp served with the small ditalini pasta but famously paired with linguine. The way you can fork-twirl the linguine and spear the shrimp is perfect for dining whereas the ditalini is perfect with soup. Vegetables and nuts: Just like pasta, you can manipulate veggies to mimic pasta like long zucchini, carrot or spinach ribbons with thin pasta. The addition of a crunchy counterpoint to pasta either in the form of nuts added to a cream sauce or the salty tang of olives in a tomato sauce is a great finish to pasta. When it comes to pasta shapes in the pizzeria, consider the market you are in and gauge your target customers' knowledge of pasta to determine what pasta will sell. For example, years ago, I created a bar/lounge menu that was frequented by families and kids with a best seller of bowtie or farfalle pasta in a cream sauce with shrimp that was only trumped by the spaghetti and meatballs. In the accompanying restaurant, the Linguine with clams was the best seller followed by a pappadelle alla Bolognese. Here are some really cool modern pasta shapes that will wow your guests and boost your sales of pasta: Farfalle: This "bowtie" or "butterfly" pasta catches both sauce and is large Traditional Italian pasta with the sauces and ingredients they are famous with: Rigatoni Vermicelli Fettuccine Tagliatelle Penne Corzetti Piccagge ribbons Pappardelle Spaghetti Linguine Fusilli Bucatini Pici Trenette Fregula Cavatelli Ziti 3 6 / P I Z Z AT O D AY. C O M / O C T O B E R 2 0 1 6 enough to get a fork-full of protein and veg with every bite. This is a great children's seller. Fusilli: This spiral wonder catches more sauce than just about any other pasta. Great with bell peppers, olives, cauliflower, sausage and figs. Ditalini: Meaing "small thimbles" in Italian, this short macaroni is perfect in cold summer salads and soups like minestrone, bean and fennel soup. Trenette: This thick pasta is almost as big as fettuccini but larger than tagliatelle. It is great with radicchio and goat cheese, rustic potatoes and beans, pesto and the "Trenette Norcina" with sausage and mushroom. Orecchiette: These "little ears" are my favorite served with lava beans, dandelion greens and caramelized onion. Peas and tomato concasse find these little nests perfect for spooning and sautéed spinach and mushroom wind their way around this pasta perfectly. Mezzi rigatoni: These are fun, large, half tubes with ridges. Great cooked and stood up and piped with a mascarpone or Gorgonzola cream and herbs. They make a warming winter lunch bowl with a deep meat ragu garnished with peppers and basil. Strozzapreti: This small twig-shaped pasta has a fascinating past. Initially made by wives that were forced to feed travelling priests anytime they knocked bean paste thyme honey, pork fat cream, vodka, ricotta pecorino crema butter, bacon, onion butter sauce basil pesto Bolognese meat sauce bottarga (cured fish roe) salsa verde garlic, olives, capers nutmeg, butter, cream tomato sauce, marjoram basil pesto garlic, white wine, tomato garlic, tomato sauce orange-caper sauce and so its name means "priest stranglers." Great with fennel, almonds, mint, capers and basil or mandolin-thin zucchini and cream with speck or a wonderful dance with spinach, cream and Parmigiano. Conchiglie: These "shells" can be very fun to cook and eat. Tossed correctly, they hold plenty of pesto, extra virgin olive oil, peas, diced carrot and tomato. I love them with broccoli florets, tomato and guanciale with a Gorgonzola cream sauce. The larger shells have been used by some Italian chefs as really cool "Italian sushi," glorious cocoons of pasta around tuna and veggies. Stelline: This is really cool, small star-shaped pasta perfect for a contrasting, colorful soup or salad. Stelline is also great with cheese in baked Portobello and I've even used them in meatballs for my kids! Campanelle: This beautiful pasta is shaped like a cone with ruffled edges and was designed to be used with a thick sauce or with creamy cheeses like ricotta and mascarpone. Campanelle is great with broccoli pesto, capers thick ragu's and spicy greens with béchamel and pine nuts. n JOHN GUTEKANST owns Avalanche Pizza in Athens, Ohio and has a pizza blog called Pizza Goon. He is an award-winning pizzaiolo, baker, teacher, speaker and author. tomato, celery root breadcrumbs, oranges cod, peas tomato, basil, eggplant garlic, pepperoncini, parsley, pecorino mushrooms, braised beef artichoke, peas lamb, pork, veal, tomato lemon, artichoke, pine nut calamari, pepperoncini cauliflower, parsley Parmigiano, pepper sausage, wild mushroom pine nuts, shrimp, Parmigiano chili, clams, sun-dried tomato braised goat, parsley octopus, basil, almond pesto http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - October 2016

Pizza Today - October 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Dough Doctor
Attracting Investors
Pizza & Pasta Northeast
2016 Hot 100 Independents
Ciao!, Baby
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - October 2016 - CT1
Pizza Today - October 2016 - CT2
Pizza Today - October 2016 - Pizza Today - October 2016
Pizza Today - October 2016 - Cover2
Pizza Today - October 2016 - Commentary
Pizza Today - October 2016 - 4
Pizza Today - October 2016 - 5
Pizza Today - October 2016 - Contents
Pizza Today - October 2016 - 7
Pizza Today - October 2016 - 8
Pizza Today - October 2016 - 9
Pizza Today - October 2016 - Contributors
Pizza Today - October 2016 - 11
Pizza Today - October 2016 - Expo Spotlight
Pizza Today - October 2016 - 13
Pizza Today - October 2016 - Interact
Pizza Today - October 2016 - 15
Pizza Today - October 2016 - Conversation
Pizza Today - October 2016 - 17
Pizza Today - October 2016 - Man on the Street
Pizza Today - October 2016 - 19
Pizza Today - October 2016 - Respecting the Craft
Pizza Today - October 2016 - 21
Pizza Today - October 2016 - On Tap
Pizza Today - October 2016 - 23
Pizza Today - October 2016 - Destinations
Pizza Today - October 2016 - 25
Pizza Today - October 2016 - Dough Doctor
Pizza Today - October 2016 - 27
Pizza Today - October 2016 - 28
Pizza Today - October 2016 - 29
Pizza Today - October 2016 - 30
Pizza Today - October 2016 - 31
Pizza Today - October 2016 - 32
Pizza Today - October 2016 - 33
Pizza Today - October 2016 - 34
Pizza Today - October 2016 - 35
Pizza Today - October 2016 - 36
Pizza Today - October 2016 - 37
Pizza Today - October 2016 - 38
Pizza Today - October 2016 - 39
Pizza Today - October 2016 - 40
Pizza Today - October 2016 - 41
Pizza Today - October 2016 - 42
Pizza Today - October 2016 - 43
Pizza Today - October 2016 - Attracting Investors
Pizza Today - October 2016 - 45
Pizza Today - October 2016 - 46
Pizza Today - October 2016 - 47
Pizza Today - October 2016 - Pizza & Pasta Northeast
Pizza Today - October 2016 - 49
Pizza Today - October 2016 - 50
Pizza Today - October 2016 - 51
Pizza Today - October 2016 - 2016 Hot 100 Independents
Pizza Today - October 2016 - 53
Pizza Today - October 2016 - 54
Pizza Today - October 2016 - 55
Pizza Today - October 2016 - Ciao!, Baby
Pizza Today - October 2016 - 57
Pizza Today - October 2016 - 58
Pizza Today - October 2016 - 59
Pizza Today - October 2016 - 60
Pizza Today - October 2016 - Product Showcase
Pizza Today - October 2016 - 62
Pizza Today - October 2016 - 63
Pizza Today - October 2016 - Pizza Today Yellow Pages
Pizza Today - October 2016 - 65
Pizza Today - October 2016 - 66
Pizza Today - October 2016 - 67
Pizza Today - October 2016 - 68
Pizza Today - October 2016 - 69
Pizza Today - October 2016 - 70
Pizza Today - October 2016 - 71
Pizza Today - October 2016 - The Marketplace
Pizza Today - October 2016 - 73
Pizza Today - October 2016 - 74
Pizza Today - October 2016 - 75
Pizza Today - October 2016 - 76
Pizza Today - October 2016 - 77
Pizza Today - October 2016 - 78
Pizza Today - October 2016 - 79
Pizza Today - October 2016 - 80
Pizza Today - October 2016 - Reader’s Resource
Pizza Today - October 2016 - Trending Recipe
Pizza Today - October 2016 - Cover3
Pizza Today - October 2016 - Cover4
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