Tony Sacco’s Coal Oven Pizza relies on a single, massive oven fueled by the intense heat of burning anthracite. The coal-fired stone-hearth oven is used for practically every dish on the Sacco’s menu, from pizza to cake, and soon, pasta. Here’s how one artisanal restaurant ekes maximum quality and flexibility from a minimalist cooking battery.
The market will grow in the second half of the year
Pack your bag and head to the Los Angeles Convention Center for a trade show full of educational sessions, new products and exciting events.
How do chains select E&S products and suppliers? It depends, exclusive FER research reveals.
The pan and the pulper