Pizza Today - August 2017 - 3

commentary

with JEREMY WHITE

What's Your Favorite Ingredient?
I'M OFTEN ASKED ABOUT MY FAVORITE
PIZZERIA, MY FAVORITE PIZZA STYLE, MY
FAVORITE TOPPING COMBINATIONS, etc.

But I'm rarely asked about my favorite ingredient.
And by favorite ingredient, I mean that one thing
that's so deliciously tempting to your own personal
taste buds and that's so versatile that you can utilize
it in a number of ways, ranging from salads to apps
to pizzas to desserts.
I'd imagine that many people, in a pizzeria setting,
would offer up some sort of cheese when asked this
question. And I'll tell you this much: I'm seriously in
love with burrata! But, having said that, my own personal favorite ingredient has to be balsamic vinegar.
Its intense flavor and extreme versatility has never let
me down.
On a trip to Modena, Italy, a few years ago I had
the opportunity to get a closer look at the process of
turning grapes into "aceto balsamico." Really cool. I'll
never forget the glorious smell that captured my
attention as I walked into the barn where the barrels
of must were fermenting. I was hooked.
Depending on the age and quality of the balsamic,
I like to use it on strawberries, vanilla ice cream (one
drop of the really good stuff is all it takes), salads (particulary Caprese) and pizza. One of my favorite uses

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for it is on a "white pie" with prosciutto, figs, Gorgonzola and Parmesan. In fact, Parmesan and balsamic
vinegar are a match made in heaven.
For a quick look at aceto balsamico and some great
ways to use it in your pizzeria, check out my article on
page 40.
But, enough about my personal preferences. What's
your favorite ingredient and why? Drop me a line and
let me know.
LASTLY: I'd like to offer a huge congratulations to
Jay Jerrier and his entire staff of Cane Rosso in Dallas,
Texas. As our beautiful cover indicates, Cane Rosso is
our newest Independent of the Year. Why'd we choose
them? Read Mandy Detwiler's article on page 52 to
find out.
Best,

JEREMY WHITE
EDITOR IN CHIEF

Pizza Today® (ISSN 0743-3115) is published monthly. Domestic U.S. subscriptions are $29.95
for one year. Published by Emerald Expositions, 100 Broadway, 14th Floor, New York, NY 10005.
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@pizzatoday
A U G U S T 2 0 1 7 / P I Z Z AT O D AY. C O M / 3


http://www.PIZZATODAY.COM

Pizza Today - August 2017

Table of Contents for the Digital Edition of Pizza Today - August 2017

Pizza Today - August 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Soda Machines
Grilled Pizzas
Entrée Salads
Balsamic Vinegar
Promoting Victories
Road to Pizza & Pasta Northeast: It’s not too late to enter competitions
2017 Independent Pizzeria of the Year: Cane Rosso, Dallas, TX
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - August 2017 - CT1
Pizza Today - August 2017 - CT2
Pizza Today - August 2017 - Pizza Today - August 2017
Pizza Today - August 2017 - Cover2
Pizza Today - August 2017 - Commentary
Pizza Today - August 2017 - 4
Pizza Today - August 2017 - 5
Pizza Today - August 2017 - Contents
Pizza Today - August 2017 - 7
Pizza Today - August 2017 - 8
Pizza Today - August 2017 - 9
Pizza Today - August 2017 - Contributors
Pizza Today - August 2017 - 11
Pizza Today - August 2017 - Expo Spotlight
Pizza Today - August 2017 - 13
Pizza Today - August 2017 - Interact
Pizza Today - August 2017 - 15
Pizza Today - August 2017 - Conversation
Pizza Today - August 2017 - 17
Pizza Today - August 2017 - Man on the Street
Pizza Today - August 2017 - 19
Pizza Today - August 2017 - Respecting the Craft
Pizza Today - August 2017 - 21
Pizza Today - August 2017 - On Tap
Pizza Today - August 2017 - 23
Pizza Today - August 2017 - Destinations
Pizza Today - August 2017 - 25
Pizza Today - August 2017 - Knead to Know
Pizza Today - August 2017 - 27
Pizza Today - August 2017 - 28
Pizza Today - August 2017 - 29
Pizza Today - August 2017 - Soda Machines
Pizza Today - August 2017 - 31
Pizza Today - August 2017 - 32
Pizza Today - August 2017 - 33
Pizza Today - August 2017 - Grilled Pizzas
Pizza Today - August 2017 - 35
Pizza Today - August 2017 - 36
Pizza Today - August 2017 - 37
Pizza Today - August 2017 - Entrée Salads
Pizza Today - August 2017 - 39
Pizza Today - August 2017 - Balsamic Vinegar
Pizza Today - August 2017 - 41
Pizza Today - August 2017 - 42
Pizza Today - August 2017 - 43
Pizza Today - August 2017 - Promoting Victories
Pizza Today - August 2017 - 45
Pizza Today - August 2017 - 46
Pizza Today - August 2017 - 47
Pizza Today - August 2017 - Road to Pizza & Pasta Northeast: It’s not too late to enter competitions
Pizza Today - August 2017 - 49
Pizza Today - August 2017 - 50
Pizza Today - August 2017 - 51
Pizza Today - August 2017 - 2017 Independent Pizzeria of the Year: Cane Rosso, Dallas, TX
Pizza Today - August 2017 - 53
Pizza Today - August 2017 - 54
Pizza Today - August 2017 - 55
Pizza Today - August 2017 - 56
Pizza Today - August 2017 - 57
Pizza Today - August 2017 - 58
Pizza Today - August 2017 - 59
Pizza Today - August 2017 - 60
Pizza Today - August 2017 - Product Showcase
Pizza Today - August 2017 - 62
Pizza Today - August 2017 - 63
Pizza Today - August 2017 - Pizza Today Yellow Pages
Pizza Today - August 2017 - 65
Pizza Today - August 2017 - 66
Pizza Today - August 2017 - 67
Pizza Today - August 2017 - 68
Pizza Today - August 2017 - 69
Pizza Today - August 2017 - 70
Pizza Today - August 2017 - 71
Pizza Today - August 2017 - The Marketplace
Pizza Today - August 2017 - 73
Pizza Today - August 2017 - 74
Pizza Today - August 2017 - 75
Pizza Today - August 2017 - 76
Pizza Today - August 2017 - 77
Pizza Today - August 2017 - 78
Pizza Today - August 2017 - 79
Pizza Today - August 2017 - 80
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