The Sicilian cuddiruni or cudduruni pizza is distantly related to the calzone. Pork (or, more rarely, goat meat), eggs and cheese are main ingredients for the filling. In Basilicata, a variety of calzone is known as pastizz, which originated between the 18th and 19th century. Fried versions of the calzone are typically filled with tomato and mozzarella these are made in Apulia and are called " panzerotti". Sandwich-sized calzoni are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing or walking. Unlike strombolis, which are generally rolled or folded into a cylindrical or rectangular shape, calzoni are always folded into a crescent shape, and typically do not contain tomato sauce inside. Ī stromboli, an Italian-American pizza turnover, is similar to a calzone, and the two are sometimes confused. panzerotti), though calzoni and panzerotti are often mistaken for each other. The term usually applies to an oven-baked turnover rather than a fried pastry (i.e. ĭifferent regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. It originated in Naples in the 18th century. In a restaurant world where employee loyalty is a utopian goal, California Pizza Kitchen inspired someone to get down on one knee.A calzone ( UK: / k æ l ˈ t s oʊ n i, - n eɪ/, US: / k æ l ˈ z oʊ n, - z oʊ n eɪ, - n i/, Italian: "stocking" or "trouser") is an Italian oven-baked turnover, made with leavened dough. Six years ago, Francisco Rodriguez took home the casual chain’s first “Best Pizza Chef,” title, beating out three finalists and a field with 20-plus years of experience. In front of more than 600 people and a panel of celebrity judges, including Sopranos star Steve Schirripa, Rodriguez earned top marks in hand-tossing technique, baking, showmanship, creativity, and craveability. He picked up the $10,000 prize and, once crowned, proposed to his girlfriend, Rachel Nagler, a server at a CPK at Town Square in Las Vegas. Today, the story still resonates for Brian Sullivan, CPK’s senior vice president of culinary innovation. The program has changed over the years-winners now garner $25,000-but the purpose hasn’t. “It shows as an organization, as a company, that we care,” he says. “We care about our employees when we hire them, and that says a lot.”ĬPK’s annual “Best Pizza Chef” competition is open to all employees who have run through its pizza certification program. The finalists spend a few days at a resort and attend CPK’s general manager conference, getting to observe the business from the inside. The Iron Chef-style event drives passion, Sullivan says, and it trickles down from the employee competing to the GM to team members pulling for their respective stores. Once cooks meet qualifications, they post videos and recipes. Some uploads have thousands of views on YouTube years later. The way it breaks down is through a regional structure.Ĭertain pizzas have even made it into restaurants as LTOs. Twenty or so areas are split up and then face off before local VPs select their best. “For us, it’s like our Super Bowl, no doubt.” It results in two finalists from each coast-a 45-day vetting process that can change an employee’s life, Sullivan says. While the program has nurtured energy throughout the organization, it’s also inspired retention. And that’s something 240-unit CPK’s total “pizza chef program” has aimed at since inception.Ĭooks aren’t placed on the line until they pass the aforementioned certification courses. This includes video training and subsequent tests. Employees also face live trials in the restaurant. Accuracy measurements, speed, recipe creation, etc.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |