Pizza Today - August 2017 - 42

W

hen I was in Modena, Italy,
a few years ago I had the
opportunity to explore the
fascinating process of turning grapes into balsamic vinegar. Each intricately planned step, combined with time,
worked magic in a way that captured my
attention and has held it ever since. I'll
never forget the smell of the barn that
housed hundreds of barrels, each of varying
size, that contained fermenting grapes.
That spring day in northern Italy still
jumps to my mind every time I open a
bottle of "aceto balsamico" and drizzle it on
a pizza.
Balsamic vinegar comes in a variety of
ages and qualities. For use on a sandwich,
salad or to drizzle atop a pizza, you don't
need to invest in $100 bottles. The item
stocked by your favorite distributor will
probably suffice for the majority of uses
in your pizzeria unless you are going for a
super high-end Italian feel.
Consider, also, that balsamic vinegar can
easily be made into a nice reduction by gently boiling and whisking (be careful to check

it often and not burn it) with a watchful eye.
Balsamic vinegar is so flavorful
and versatile that it happens to be
one of my favorite ingredients, personally. I love it on Parmesan cheese, on

pears or figs wrapped in prosciutto, on white
pies. There are so many uses for it that not
stocking it is just plain limiting. And who
wants to limit their menu's potential?
My friends at Tutta Bella in Seattle were
nice enough to send me this recipe a few
years ago. I really enjoy it and think you will,
too.

Pizza Calabrese
Recipe courtesy of Brian Gojdics
Tutta Bella, Seattle, Washington
1 dough ball
½ ounce extra-virgin olive oil
½ teaspoon fresh rosemary
1 ¼ ounces prosciutto
3 ½ ounces black mission figs
2 ounces goat cheese

¼ ounce Grana Padano cheese
½ ounce fluid balsamic reduction
Slap out dough ball to roughly 10 inches
in diameter. Evenly spread out the EVOO to
within 1 inch of the edge. Evenly distribute
the fresh rosemary over the skin. Then evenly
distribute the prosciutto, figs and goat cheese.
Sprinkle with Grana Padano.
Pull the pizza onto the peel and stretch to
12 inches. Bake until golden brown and ready
to serve, then remove from the oven and
drizzle with the balsamic reduction. Cut into
6 slices and serve immediately.

Appetizers remain red hot in
today's restaurant scene. I've seen an

increase of arancini on Italian restaurant
and pizzeria menus in the last few years.
They require a little work and they are fried,
but they are so worth it to your customers.
Here's a wonderful recipe that came from a
Pizza Today contributor and International
Pizza Expo speaker that I'm sure you're
familiar with by now:


http://www.globefoodequip.com http://www.globefoodequip.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
Pizza Today - August 2017 - Reader’s Resource
Pizza Today - August 2017 - Trending Recipe
Pizza Today - August 2017 - Cover3
Pizza Today - August 2017 - Cover4
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