Pizza: the World’s Favourite Food
Divine Sourdough Pizza at Bar Mercurio, pizza artist Giuseppe Mercurio. Photo Moshe Sakal. ...
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Tag: Pizza
Feast ON Pizza
A perfect pizza is a beautiful thing. Fresh from the oven, still slightly chewy and oozing...
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Grilled Pizza
Author, broadcaster and multiple Guinness Book of World Records holder Bob Blumer was back in...
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Roberta’s Cookbook
Late in the writer Mordechai Richler’s life, he penned an essay in which he confessed to not...
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Kamado Cookers – Ancient Technology That Still Kicks Butt
By Mario Fiorucci for The Healthy Butcher, a ‘Certified Good Food Fighter’ “Kamado”...
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Firing Up The Pizza Oven At Norman Hardie’s
Norman Hardie’s wood-fired pizza oven is now up and running with everything made from scratch, all toppings are either grown on the property and locally sourced.
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Jamie Drummond on Food and Wine #65 Cosimo Mammoliti (Terroni)
This week we sit down with the man at the helm of one of Toronto’s most successful group of restaurants (and one of our most recent Good Food Fighters!) Mr. Cosimo Mammoliti. He speaks with us about his background, the inception of Terroni, the restaurant’s underlying philosophies, and his personal thoughts regarding “Good Food”.
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Passion Fires Mississauga’s Mickey’s Pizza
Mickey’s unique Hickory Visual Pizza Oven is the only one in Canada. It has a rotating cast iron base and customers can not only watch their pizza bake right before their eyes but also specify how they want it cooked. To add to the live show, Mick tends to the pies with a paddle and the smooth dexterity of a professional ensuring every pizza is cooked through perfectly.
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Norm Hardie’s Diary, June 11, 2010
Looking back to initial design of my winery in 2003, I had always envisioned incorporating a pizza oven so that our customers could fully appreciate the culture of our winery. As importantly our old-world-style wines and food go hand in hand. This aspiration is finally come to fruition. Aubrey, who is arguably one of the top free mason builders in Canada,is using natural limestone from Prince Edward County to reflect our artisanal approach. I hope our pizza oven will add a fulfilling dimension to the Norman Hardie experience.
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What Happens at Chuck E. Cheese’s
While I was over by the soda fountain, trying desperately to desalinate, I had the opportunity to peek into the “kitchen”. The “cooks” and the order takers at the counter, and servers who brought the pizzas to the plastic tables, seemed to be all the same. On shelves on the walls, were stacks of cardboard boxes labeled “Sysco”. In the middle of the room was a large conveyor belt sort of oven, and next to it a table where the pizzas were assembled by the workers. I saw no other cooking equipment, but a vaguely managerial looking guy noticed me staring and started to walk over purposefully in my direction.
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