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Rosso Pomodoro, Italy's largest Neapolitan pizza franchise, has announced the launch of franchise opportunities in the United States. The fast-casual concept will offer authentic Neapolitan pizza and other specialties made with high-quality Italian ingredients. The first two locations have opened in Denver, CO, and all franchise locations will be guided by industry-leading experts and professional pizzaiolos. The franchise offers decades of expertise, a proven operating model, comprehensive training support, and an established supply chain of authentic ingredients. [Extracted from the article]

The article reports on the history of pizza. It mentions the sale of pizza as a working-class food in Naples, Italy, its rise in popularity after being enjoyed by Queen Margherita of Italy, and its spread from Italy to the U.S. through tourism and Italian immigration.

Canadian pizza brand Freshslice Pizza is franchising in the U.S., according to a press release. "We are thrilled to bring Freshslice Pizza to the United States," Ray Russel, founder and CEO, of the brand, said in the press release. "Our 3 in 1 system meets the evolving needs of our franchisee partners at a fraction of our competitors' cost. [ABSTRACT FROM AUTHOR]

Canadian pizza brand Freshslice Pizza is franchising in the U.S., according to a press release. "We are thrilled to bring Freshslice Pizza to the United States," Ray Russel, founder and CEO, of the brand, said in the press release. "Our 3 in 1 system meets the evolving needs of our franchisee partners at a fraction of our competitors' cost. [ABSTRACT FROM AUTHOR]

Discusses the competition between United States fast food chains Pizza Hut and Papa Johns International. Their share in the pizza market; The nasty battle between the two companies; Home of Papa John's founder and chief executive John Schnatter and Pizza Hut parent company Tricon president David Novak in the Louisville, Kentucky suburb of Anchorage; Comparison of business and marketing strategies.

The article discusses how American chefs and diners are focusing on the bold flavors of the Middle East and also presents several recipes including Spiced-Lamb Pizzas. Topics discussed include recipes made from kohlrabi vegetable by Israeli chef Asaf Doktor, Israeli foods, visit to Santa Katarina, and recipes from chef Tomer Agay.

The article discusses the strategy of startup businesses in Utah for success. Topics discussed include expansion of food business Argentina's Best Empanadas started by Ana Valdemoros, Todd Hailstone of Dixie Pizza Wagon, who teaches homeschooled children the practical aspects of running a business while engaging with oven- and pizza-making, and American Indian tacos sold by Erin Hawker and her husband Freddy Neufeld.

The article discusses celebrity chefs of three U.S. restaurants, including recipes featured at each restaurant. Topics include Chef Ludo Lefebvre's recipe for Chocolate Crepes from Petit Trois in Los Angeles, California, Chef Donatella Arpaia's recipe for Pizza Dough from Alessandro at Prova in New York City, and Chef Floyd Cardoz's recipe for Grilled Pepper Shrimp from White Street in New York City.

The article offers information on Eric Baldus owner of the Terravista Landscape & Design, focused on making money through pizz making in the U.S. It mentions that his backyard includes self-created oasis with abundant plants, a salvaged-stone patio, and a swimmable koi pond. According to him pizza making is the do-it-yourself job.

PIZZA, WHICH TRACES ITS ROOTSto Naples, Italy, and has been popular inAmerica for more than a century, has continuallyevolved over the years often basedon the region of the country it's made. The latest evolution of the Americanpizza landscape shows a blurring of regionalpizza styles (think New York, Detroit andCalifornia, to name a few) as a host of independentand small chain pizzerias dottingthe country like pepperoni on a pie serve upvariations that are familiar, fresh and fast. Before Rachel Cope opened Empire SliceHouse in 2013, the New York-style thin-crustedpizza traditionally topped withtomato sauce and mozzarella cheese thatis typically served in wide, foldable slices,didn't really exist in Oklahoma City. [Extracted from the article]

The article offers information on the view of consumers regarding the quality of store brand pizzas in the U.S. Topics discussed include the report "Pizza at Retail-US," from market researcher Mintel Group Ltd. which cited that consumers agreed on the same quality and taste of store brand pizza with national brands, the insights of marketing coordinator Greg Caloia on the creation of healthy pizza by the private label manufacturer and retailers, and the importance of pizza flavors. INSETS: C-stores: Ponder prepared pizza;Look what's new.

The article evaluates several restaurants in the U.S. southern states as of September 2013 including The Ordinary in Charleston, South Carolina; Underbelly in Houston, Texas; and Cardamom Hill in Atlanta, Georgia.

The article reports on the efforts of pizza chains in Seattle, Washington state to launch initiatives that will attract consumers. It states that MOD Pizza sells 10 varieties of thin-crust pizza for an affordable price. According to the author, Caffé Vita founder Michael McConnell uses local ingredients to transform pizza into fine dining.

The article offers information on the new trends in pizza sauce, cheese, and dough in the U.S. It says that winemaker-turned-restaurateur Frank Altamura has used tomatoes for sauce and pork for sausages for his wood-fired pizzas in Ciccio located in Yountville, California. It mentions that chef Michael Paley has served Italian-meets-Southern pizzas with county ham at Garage Bar in Louisville, Kentucky.

An interview with Herman Cain, a candidate for the 2012 U.S. Republican Party presidential nomination, is presented. Cain talks about the reason why most African Americans traditionally vote Democratic. He explains his secret to his success in the pizza business. He also comments on why the U.S. needs a marketer in chief.

The article presents information about the history of pizza. Ancient Egyptians serve unleavened bread topped with herbs to celebrate the birthdays of pharaohs. In 500 BC, Persian soldiers were known for baking thin bread covered with cheese and dates. The first pizzeria in the U.S. opened in 1905, Lombardi's.

The article focuses on different food items to be found in several parts of the U.S. It informs that from the lobster pounds of Maine to the burrito barrios of San Francisco, California the country serves up regional dishes that rival the food of any nation. It is stated that the Vienna Factory Store in Chicago, Illinois serves one of the city's best hot dogs. It is mentioned that the oddest and most satisfying of pizzas can be found in New Haven, Connecticut. Several recipes are presented.

The article provides information on several restaurants in the U.S. Aria Trattoria, located at the Ronald Reagan Building and International Trade Center in Washington D.C., features oven-baked pizzas and panini sandwiches. Da Domenico in McLean, Virginia serves Tuscan Modern Cuisine from the Tuscan region in Italy. La Ferme in Chevy Chase, Maryland offers a fine service of contemporary French cuisine.

Presents recipes of dishes served at various restaurants in the U.S. Lemongrass Scallop Skewers from Azia in Minneapolis, Minnesota; Wild Mushroom Pizza with Caramelized Onions, Fontina and Rosemary from Woodfire Grill in Atlanta, Georgia; Root Vegetable Salad with Cherry Vinaigrette.

Evaluates several restaurants in Charleston, South Carolina. Lineup of favorite dishes at 39 Rue de Jean; Price ranges of pizza pies at Andolini's; Variety of cuisine served at Blossom; Example of Asian-influenced specialties at Carolina's.

Focuses on the foods available at different restaurants at Disney World in Orlando, Florida. Availability of Mickey Waffles and breakfast pizza topped with peanut butter, jelly, chocolate chips and mini marshmallows at Chef Mickey's; Praises on the rotisserie chicken and chicken salad at Tusker House; Sophisticated dishes prepared by chef Anette Frecchi for Jiko--The Cooking Place.

Presents information on several restaurants in Texas. Alborz Persian Cuisine in Austin; Brad's Place in Beaumont; Thai Guy in Corpus Christi; Al's Pizzeria in Dallas.

Presents several restaurants in Pittsburgh, Pennsylvania. Range of food served at Asiago Euro-Cuisine; Fresh seafood, salads and sandwiches offered at the Benkovitz Seafood; Specialty pizzas and a variety of burgers and appetizers available at Dejavu Lounge.

This article presents information related to various pizza chains of Oklahoma's legendary pizzeria Hideaway. Marti Dermer remembers the early days: 1957, still in high school, and Stillwater's first pizzeria just opened in a small frame house near campus. Three years later, college student Richard Dermer and his brother-in-law, Dick Lehnert, bought the restaurant "primarily on credit," he says. "The first thing we did was start making the pizzas properly and piling on the toppings," says Dermer, a grandfatherly man with a beard and a ball cap. Then almost overnight, the Hideaway lost its lease at 519 West Third. It's been ten years since Hideaway Alum and Texas native Gary Gabrel introduced the Hideaway franchise restaurants to a world outside Stillwater, Oklahoma. INSET: ART ATTACK.

This article presents suggestions that can be used to can take control and avoid the fat traps laid by the of 24-hour buffet of supersize fries and 2-for-1 pizzas. The extra pounds are cost an estimated 1.8 billion dollars a year in additional health-care services to treat increasing rates of heart disease, diabetes, osteoarthritis and breast cancer. Americans are genetically programmed to crave sweet, salty and fatty foods. A combination of genetic predisposition for storing fat with modern-day living increases the possibility of a health crisis. INSETS: Today, we eat better and exercise more than we ever have;Poor people are more obese because they're lazy;Big ideas;Where you live has nothing to do with your health

The article offers information on the International Pizza Expo which will be held at the Las Vegas Convention Center in Las Vegas, Nevada on March 27-30, 2017.

Reports on pizza. Its popularity in the United States; Its roots in Italy; Pizza toppings available; Reasons why pizza is captivating; History of pizza; Evolution of pizza in the United States; Question of what constitutes the world's greatest pizza.

Presents information on how pizza has become one of America's favorite foods. Education of Americans by Naples Pizza Association on how to make a `true' pizza; Findings by Harry Balzer, vice president of the NPD Group on pizzas; Description of pizzas. INSETS: As American as pizza pie.;The pizza clock..

States that pizza was first available at pizza parlors such as DeLorenzo's located in Trenton. Who first brought pizza to the country; Options available from restaurants; Names and location of restaurants; Cost of pizza; Opinion on various pizzas.