INDUSTRY LEARNS LOGISTICS OF LATEST PIZZA TRENDS AT PECINKA FERRI PIZZA FORUM

With six pizza styles including the introduction of Brazilian styled pizza, the annual Pecinka Ferri Pizza Forum took centerstage last month. “It’s just taken off,” noted Pecinka Ferri principal Joe Ferri. “Pizza has become a staple on menus where you would expect to see it and many that you never would have dreamed of.”

A highlight of the event has always been watching Pecinka Ferri principal and corporate chef Nick Mercogliano team with corporate chefs from across the country to demonstrate the current trends on pizza menus.

The 2023 event included the very latest trend: Brazilian pizza. Created with a special blend of cheese from South American processor Catupiry, importer Jeannette Catena was on hand to field questions. In addition, the Pecinka Ferri culinary team created “Detroit” and “Roman” styles with fresh ingredients that made the pies pop.

Pecinka Ferri’s state of the art test kitchen in Fairfield, NJ created the perfect backdrop for the industry to come together and learn. “Our goal was for anyone in our industry that loves pizza and wants to learn,” Ferri said. Tri-State chefs, decision makers, restaurateurs, general managers, F&B managers, and pizza aficionados enjoyed a full day of pizza baking, classroom opportunities, innovative pizza making strategies with leading vendors.

Among the highlights was the raffle of a special trip to Middleby’s Innovation Kitchen in Dallas, TX that was won by Singer’s Ashley Bradford. Break-out sessions throughout the day covered choosing the perfect oven for fun and profit, cheese shredding at the speed of light, Wine Tast- ings and Latte Art.

In creating the agenda, Pecinka Ferri focused on the importance of beverage creativity and profits. “We also believe that the pizzeria, or [any] restaurant making pies, needs to be rethinking the beverage side of their business,” Ferri continued. “Our goal is to showcase both value-added wine and beer selections, and the technology to manage them, at the Pizza Forum. Operators need to understand the profit potential of their beverage business to balance the increase in other expenses.”

The Pecinka Ferri Culinary Center is a test kitchen with the largest selection of ventless cooking supplies, where all stages of food and beverage production is live and hands-on. Located an hour outside of NYC, the event featured the very latest in pizza making prep and cooking equipment. The Pizza Forum showcased, slicers, mixers, with equipment from Blodgett, Marsal, Bakers Pride, Middleby Marshall, Doyon, Globe, Varimixer, and Turbochef.

Founded in 1972, Pecinka Ferri Associates is one of Metro New York’s leading manufacturers’ agents to the foodservice industry. Pecinka Ferri Associates represents internationally recognized brands by providing enduser knowledge and solutions, supporting dealers and consultants, and innovating marketing services in the greater New York Metro area.