Katie Ayoub
Stromboli is a sealed, toasted Italian sandwich, usually stuffed with deli meats and cheese. Romano’s Pizzeria & Italian Restaurant in Essington, Pennsylvania, lays claim to the original, where Pete Romano and family continue the stromboli tradition set by his grandfather in the early 1950s.Read More
Pasquale "Pat" Bruno
Stromboli is a second cousin to pizza and a first cousin to the calzone. Which brings us to this question: how, precisely, does a Stromboli differ from a calzone?
Well, in a nutshell, there is not much difference. A stromboli starts with a rectangular shaped pizza dough, while a calzone starts with a circle of dough.
Read More
Pat Bruno
What exactly is soppressata? In a nutshell, it’s a form of dry- cured salami. A specialty of southern Italy, it is traditionally made using pork (beef is used on occasion). The basic seasonings include cracked red pepper and garlic. Depending on who is making it, some versions are hotter than others (in other words, more red pepper is used). Overall, I love the fragrant, spicy flavor of soppressata. Read More
Pasquale "Pat" Bruno
Cajun-Creole cooking is hot (as in trend, but also because customers are taking to spicy-heat dishes like never before). So why not jump on the bandwagon and play along? I am sure your customers will love the variety.Read More
Jeff Freehof
Calzones are the perfect menu item to help stretch your ingredients while increasing the versatility of your menu. Calzones have been around for decades, and thinking outside the box (or semi-circle in this case) can yield some outrageous calzones that will keep your customers craving these hand-held creations.Read More
Pasquale "Pat" Bruno Jr.
Jeffrey Freehof
Friends, I’m here to tell you that it’s time to stop talking about adding some new items to your menu and just do it. Putting it off is no longer an option. You’ve probably been talking about menu changes or additions for a year now. Sure, our mornings usually start with a well-planned day, filled with all the important things that need to get done. Then the phone calls and interruptions start.Read More
Pasquale "Pat" Bruno Jr.
Melanie Wolkoff Wachsman
Operators are faced with the daunting challenge of keeping menu items interesting, yet approachable; filled with tasty ingredients, yet cost-effective. Wraps fulfill this need.

Simply put, wraps are a type of sandwich usually made with a soft flatbread, tortilla, lavash or pita rolled around a filling of proteins, veggies and sauce.
Read More
Pasquale “Pat” Bruno Jr.
Pasquale "Pat" Bruno, Jr.
John Gutekanst
Panini is the plural form for panino, which is literally the term for “small bread roll” in Italian. Technically, any sliced bread shouldn’t be called a panini or panino, but even in Italy, most sandwich shop operators will let you get by with calling everything a panini. Read More