DELHI PRESS
Your Community Press newspaper serving Delhi Township and other West Cincinnati neighborhoods
WEDNESDAY, JUNE 9, 2021 | BECAUSE COMMUNITY MATTERS | PART OF THE USA TODAY NETWORK
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Pizza icon Donald “Buddy” LaRosa iin 2014 n his “inner sanctum” - his test kitchen at the pizza chain’s headquarters in Westwood.
Food trucks park outside Washington Park before the MLS match between FC Cincinnati and Inter Miami at TQL Stadium in Cincinnati on Sunday, May 16. The match was FC Cincinnati fi rst match at the newly completed TQL Stadium and fi rst home match of the 2021 season. PHOTOS BY ALBERT CESARE / THE ENQUIRER
TQL Stadium already boosting spending in the West End Randy Tucker | Cincinnati Enquirer | USA TODAY NETWORK
Tasha Stapleton drove all the way from Verona, Ky. for FC Cincinnati's home-opener on May 16. Stapleton described herself as a superfan: "I'm an all sports fan, but I really like FC Cincinnati.'' And she said she's been waiting months to participate in all the game day activities, including spending money on food and drinks and other items that stimulate the local economy. As she walked past the West End stadium several hours before kickoff , Stapleton said she and a friend, who declined to give her name, wanted to get there early to fully immerse themselves in the scene. "We started at Washington Park, where they had all kinds of fun stuff going on,'' she said. "Next, we’ll probably grab some stuff from one of the food trucks.’’ After the game? “We're hitting the bars,'' she said, noting The Pitch Cincy was likely to be their fi rst stop. The Pitch - a sprawling bar located at 1430 Central Parkway, across the street from the stadium opened its doors May 15, just in time for the home opener. Patrons can sip their drinks while viewing the stadium from the bar's rooftop deck, hang out on the outdoor patio or watch the games on a giant video wall inside. The Pitch also has two dedicated parking spots for rotating food trucks.
Food trucks back for the game MamaBear's Mac, which specializes in homemade macaroni and cheese dishes, occupied one of the spots on game day. The featured menu item? The FCC Cone, made up of Buff alo chicken and macaroni and cheese in a
A sign selling parking near TQL Stadium before the MLS match between FC Cincinnati and Inter Miami at TQL Stadium in Cincinnati.
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waffl e cone topped with hot sauce and blue cheese dressing. “It’s pretty popular,’’ said owner Kimberly Heileman. "Business has been building by the hour. If you go inside, they’re blowing the roof of the place working up an appetite.’’ Meier said she was happy to be back on the road with her food truck after a tough year in the wake of the pandemic, which shut down festivals, concerts and other events. “Our new truck came out of development on the week that the whole city shut down from COVID,'' Heileman said. "So our fi rst summer with our brandnew truck was a real challenge. "We're really excited about this year and seeing Cincinnati grow,'' she added. "The stadium just brings a whole new level of excitement to the downtown area.’’ Business was brisk, and she said she hopes to bring her food truck back to The Pitch for another game later this season.
Early forecast: TQL could have $60M impact Once the stadium is operating at full capacity as is expected in June, it could generate a total economic impact in Greater Cincinnati of more than $60 million in the fi rst year, based on a 2017 study from Stephen Buser, professor emeritus at Ohio State’s business school, and Bill LaFayette, owner of Columbusbased economics fi rm, Regionomics. The study's projections include direct and indirect spending by visitors and about 500 jobs created by the soccer team’s operations. The forecasts were produced before the fi nal locaSee STADIUM, Page 5A
Fans drink at The Pitch Cincy bar before the MLS match between FC Cincinnati and Inter Miami at TQL Stadium in Cincinnati on May 16.
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Buddy LaRosa dishes about the secret ingredient in his pizza Sharon Coolidge Cincinnati Enquirer USA TODAY NETWORK
Buddy LaRosa has been selling pizzas since 1954, an empire grown from his Aunt Dena’s sauce recipe. From one store started with $400 in Westwood to 66 stores in three states today, LaRosa, 90, said the secret to his success is not so much the recipe, but the California-grown San Marzano tomatoes the restaurant uses. LaRosa recently joined The Enquirer’s “That So Cincinnati” podcast, where he talked about growing up, starting the LaRosa’s Pizzeria business and yes, the secret to his sauce. “It’s not that big of a secret,” LaRosa said. “There’s a certain region in Italy that has just the right amount of rainfall and just the right amount of sunshine to develop the highest pectin. Pectin is the rich meat in the tomato and it develops the highest natural sugar content.” LaRosa pointed out tomato is a fruit, not a vegetable. “Nine out of 10 pizza places in America, price is fi rst, it’s not quality,” LaRosa said. “Our pizza prices cost a little bit more than everybody else. But we use San Marzano tomatoes. We don’t use just the cheapest tomato you can buy. Most tomatoes are ... full of water and acid. And you get heartburn all the time. They don’t use San Marzano. Well, we only use San Marzano.” The tomatoes are grown in California. “People say, ‘Oh, that’s all B.S.,” LaRosa said on the idea that the type of tomato matters. But it does matter, he said. On where exactly in California, LaRosa was more cagey. “And I won’t tell people where it is. It’s none of their business,” LaRosa said. “So it’s our little secret. ... When you got those kinds of tomatoes, you can put it just like it comes out of the kettle and on your pie. And you’ll lick your fi ngers,” LaRosa said. Want to hear more from LaRosa? Listen to “That’s So Cincinnati” for free on Cincinnati.com, Apple Podcasts and Spotify. New episodes are available every Wednesday afternoon.
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