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Pecinka Ferri Pizza Forum, from page 52 tional market are valued for their efficiency, ease of use, and consistency. They are showing up in the independent space again as the demand for labor becomes acute – and they happen to bake deep-dish pies exquisitely well. Artisanal pizzaiolos who eschew solid fuels (for obvious reasons) and require a super-hot, fast bake will opt for equipment like the Marsal Wave oven. We also offer the Fire oven from TurboChef that will bake a single Neapolitan style – yes fresh dough too – to perfection (no microwaves in this model) in seconds.” The New Jersey based company’s goal also has been to create a onestop shop for the leading brands in professional pizza appliances. That has been accomplished with a trio of the most respected mixer lines: Globe, Doyon, and Varimixer and three nation’s standard bearers in

(L to R) Amir Kamal of Pecinka Ferri with NJ Restaurants’ Neil & Jodi Cohen and Stephanie Martin of Middelby

refrigeration equipment Bally, Continental and Desmon. Pecinka Ferri has carved its unique niche in the marketplace through its on-going commitment to looking at the challenges of an evolving pizza menu through the eyes of its customer base. To accomplish that goal, they added one of the bright young talents in the industry: Nick Mercogliano to their

54 • July 2019 • Total Food Service • www.totalfood.com

(L to R) Rick Sher of Day & Nite and Matt Tedeschi of Grande Cheese

team as corporate chef. With his guidance, the PF -Forum featured pies that were prepared utilizing many of the leading purveyors of pizza ingredients including Caputo flour, Grande cheese, and Stanislaus tomatoes. The event also featured top olive oil, salumi/ “charcuterie”, other cheese brands and American Metal Products wereon hand to display, provide samples and educate.

“Our guests enjoyed a full day of live pizza baking on five very different style ovens, classroom opportunities, and an information fair,” Ferri continued. “Our goal was for our guests to have a better understanding of the nuances of pizza especially the impact of oven and mixer choices on both the finished product and the budget.” “We are convinced that pizza is a perennial favorite within all market segments. With a few simple quality ingredients, prepared fresh and served hot is a recipe for great margins because of pizza’s low food cost, “Ferri concluded. Pecinka Ferri Associates is a manufacturer’s agent to the foodservice industry. The company represents nationally recognized equipment manufacturers in the Metro New York area.

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July 2019 - Total Food Service  

From totalfood.com - Total Food Service's July 2019 Digital Issue features an exclusive Q&A Interview with restaurateur & author Stratis Mor...

July 2019 - Total Food Service  

From totalfood.com - Total Food Service's July 2019 Digital Issue features an exclusive Q&A Interview with restaurateur & author Stratis Mor...