Pizza Today - April 2018 - 62

Product Showcase

Vantaggio D'oro
Bellissimo Foods, a national network of
Italian and Mediterranean food specialists,
is proud to introduce Vantaggio D'oro
premium mozzarella cheese. Delivering
the best quality and value through superior
flavor, uniform melt and excellent stretch,
Vantaggio D'oro premium loaf is available
exclusively through your local Bellissimo
Foods Distributor. For more information,
visit www.bellissimofoods.com.

Ambrosia Brand's highest
quality toppings and
ingredients
With over 35 years of experience, Schreiber
Foods International, Inc. is a direct importer
of the highest quality canned goods and
specialty foods available on the market. We
are the perfect partner for all your topping
and ingredient needs! We directly import
our own unified brand, Ambrosia, as well
as other fine brands such as Huy Fong
(sriracha sauce) and Mae Ploy (sweet chili
sauce). SFI is also the authorized importer of
Colman's Mustard for food service! Under our
Ambrosia label, we offer the finest toppings
and ingredients such as: anchovies; arborio
rice; artichokes; Balsamic vinegar; banana
peppers; black olives, capers, cherry peppers,
Farro, fire-roasted peppers, olives, green
olives and jalapeño peppers, mushrooms,
olive oil, oven-roasted tomatoes, pepperoncini peppers, pineapple, quinoa, sun-dried
tomatoes, tuna and many more! Visit our
Web site at www.ambrosia-foods.com
for more information or give us a call at
(800) 631-7070!

6 2 / P I Z Z AT O D AY. C O M / A P R I L 2 0 1 8

Middleby Marshall rolls out
a new WOW!2 Oven
Middleby Marshall is expanding the WOW!2
Series conveyor ovens with the addition of
the new PS638G. The PS638G WOW!2 ovens
use the Middleby Marshall premier VAF
impingement technology allowing users full
control of the air flow in the baking chamber.
Precisely designed air fingers in combination
with a low temperature cook delivers a top
quality bake up to 40 percent faster than
traditional ovens. An optional hearth bake
belt makes the conversion from a deck oven
seamless. The PS638G is also designed
to cook endless amounts of chicken,
sandwiches, and more. Operators will be
able to increase production without giving
up more space or quality with the PS638G,
as it boasts a 2'' longer bake chamber and
1'' wider belt than the PS636. The oven has
the ability to be stacked three high to meet
the highest demands. The PS638G can be
cleaned with little effort thanks to removable
parts and easy to reach filters. Information
on Middleby Marshall is available at
www.middleby-marshall.com.

Boneless BBQ Breast
Meat Chunks
La Nova introduces its new Boneless BBQ
Breast Meat Chunks. This product is lightly flour
dusted, whole-muscle chicken breast meat
that has been glazed with BBQ sauce and fully
cooked. Oven-bake these to serve as a boneless
wing with a dipping sauce, top pizzas, salads
or sandwiches or spice up with a hot sauce
for added kick. For more information, visit
www.lanova.com or call (716) 881-3355.

Roma Zeppole
For 60 years Roma has proudly been making
authentic Italian foods available to Americans.
Our new Roma Zeppole, a traditional Italian
dessert consisting of light pillows of fried
dough, comes frozen and individually scored.
Just pull the zeppole straight out of the
freezer and fry. You'll have a delicious dessert
in less than 2 minutes! Serve them as-is
warm, rolled in cinnamon-sugar, topped with
whipped cream, or fill them with sweetened
ricotta cheese. To learn more, visit us today at
PerformanceFoodservice.com.

Sud'N'Sol
Since 1997, product quality and innovation
with marinated semi-dried tomatoes and
chargrilled vegetables have been the priority,
in line with the employees and customers.
Working closely with suppliers to select the
best produce in the market is our first step
into offering a high standard product. The secret of our recipes' unique flavors and colors
is our respect for the product at every stage
of its transformation process. We offer recipes
including marinated semi-dried tomatoes,
chargrilled vegetables with and without oil,
vegetables dips, spreads, sauce bases and
vegetable burgers. Sud'N'Sol is committed
to offering 100-percent clean-label products
(no additives, no preservatives, NON-GMO,
gluten free) and products in line with the
market trends. Contact us today at
(347) 419-2200 for more information and
visit www.sudnsol.com.

Quality prepared sauces
from Escalon
When you use prepared sauces from
Escalon, you can expect the same quality
you're accustomed to, with added
convenience. Our sauces are ready-touse or easily customized with your own
signature herbs and spices, so you can
feel confident in saving prep time while
delivering dishes that live up to your
standards. Available in a variety of textures
and consistencies to meet your operation's
needs. When you choose Escalon you're
choosing 100-percent vine-ripened, no
citric acid-added, fresh California tomatoes.
Above all, you're choosing a better tomato.
For more information about our full product
portfolio, visit escalon.net.

Univex Stone Hearth Pizza
Dome Oven
The Univex Stone Hearth Pizza Dome Oven
is constructed of hand laid refractory bricks,
multiple layers of insulation, and a hand cut
refractory brick cooking deck. The refractory
bricks are high alumina content and are
hand cut and laid making sure each oven
is perfect. The multiple layers of insulation
(7 layers) prevent heat loss and have
incredible heat retention. All of this adds up
to an amazingly cost effective, handmade,
incredibly well cooking oven. For more
information, visit www.univexcorp.com
or call (800) 258-6358.


http://www.bellissimofoods.com http://www.PerformanceFoodservice.com http://www.escalon.net http://www.middleby-marshall.com http://www.ambrosia-foods.com http://www.univexcorp.com http://www.lanova.com http://www.sudnsol.com http://www.PIZZATODAY.COM

Pizza Today - April 2018

Table of Contents for the Digital Edition of Pizza Today - April 2018

Pizza Today - April 2018
Commentary
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
The Overserved Customer
2018’s Hottest Toppings
Regional Toppings
Portion Control
Street Food Pizza
Promoting From Within
Writing a Best-Selling Menu
Pizza Today on the Road: A Tavola Cincinnati, Oh
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Pizza Today - April 2018 - CT1
Pizza Today - April 2018 - CT2
Pizza Today - April 2018 - Pizza Today - April 2018
Pizza Today - April 2018 - Cover2
Pizza Today - April 2018 - Commentary
Pizza Today - April 2018 - 4
Pizza Today - April 2018 - 5
Pizza Today - April 2018 - 6
Pizza Today - April 2018 - 7
Pizza Today - April 2018 - 8
Pizza Today - April 2018 - 9
Pizza Today - April 2018 - Contributors
Pizza Today - April 2018 - 11
Pizza Today - April 2018 - Expo Spotlight
Pizza Today - April 2018 - 13
Pizza Today - April 2018 - Interact
Pizza Today - April 2018 - 15
Pizza Today - April 2018 - Conversation
Pizza Today - April 2018 - 17
Pizza Today - April 2018 - Man on the Street
Pizza Today - April 2018 - 19
Pizza Today - April 2018 - Tony’s Trending Recipe
Pizza Today - April 2018 - 21
Pizza Today - April 2018 - At Your Service
Pizza Today - April 2018 - 23
Pizza Today - April 2018 - Destinations
Pizza Today - April 2018 - 25
Pizza Today - April 2018 - Knead to Know
Pizza Today - April 2018 - 27
Pizza Today - April 2018 - 28
Pizza Today - April 2018 - 29
Pizza Today - April 2018 - 30
Pizza Today - April 2018 - 31
Pizza Today - April 2018 - The Overserved Customer
Pizza Today - April 2018 - 33
Pizza Today - April 2018 - 34
Pizza Today - April 2018 - 35
Pizza Today - April 2018 - 2018’s Hottest Toppings
Pizza Today - April 2018 - 37
Pizza Today - April 2018 - 38
Pizza Today - April 2018 - 39
Pizza Today - April 2018 - Regional Toppings
Pizza Today - April 2018 - 41
Pizza Today - April 2018 - Portion Control
Pizza Today - April 2018 - 43
Pizza Today - April 2018 - 44
Pizza Today - April 2018 - 45
Pizza Today - April 2018 - Street Food Pizza
Pizza Today - April 2018 - 47
Pizza Today - April 2018 - Promoting From Within
Pizza Today - April 2018 - 49
Pizza Today - April 2018 - 50
Pizza Today - April 2018 - 51
Pizza Today - April 2018 - Writing a Best-Selling Menu
Pizza Today - April 2018 - 53
Pizza Today - April 2018 - 54
Pizza Today - April 2018 - 55
Pizza Today - April 2018 - Pizza Today on the Road: A Tavola Cincinnati, Oh
Pizza Today - April 2018 - 57
Pizza Today - April 2018 - 58
Pizza Today - April 2018 - 59
Pizza Today - April 2018 - 60
Pizza Today - April 2018 - 61
Pizza Today - April 2018 - Product Showcase
Pizza Today - April 2018 - 63
Pizza Today - April 2018 - 64
Pizza Today - April 2018 - Pizza Today Yellow Pages
Pizza Today - April 2018 - 66
Pizza Today - April 2018 - 67
Pizza Today - April 2018 - 68
Pizza Today - April 2018 - 69
Pizza Today - April 2018 - 70
Pizza Today - April 2018 - 71
Pizza Today - April 2018 - The Marketplace
Pizza Today - April 2018 - 73
Pizza Today - April 2018 - 74
Pizza Today - April 2018 - 75
Pizza Today - April 2018 - 76
Pizza Today - April 2018 - 77
Pizza Today - April 2018 - 78
Pizza Today - April 2018 - 79
Pizza Today - April 2018 - 80
Pizza Today - April 2018 - Reader’s Resource
Pizza Today - April 2018 - 82
Pizza Today - April 2018 - Cover3
Pizza Today - April 2018 - Cover4
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