BELLISSIMO PREMIUM PEPPERONI

OLD WORLD FLAVOR, PERFORMANCE & CONSISTENCY

For authentic, rich flavor in pepperoni, Bellissimo delivers. Only with Bellissimo will you discover the superior taste, appearance and value of Bellissimo Premium Pepperoni. Our Old World recipes use the highest quality ingredients, ensuring a consistent flavor experience and top-of-the-line performance.

Bellissimo Premium Pepperoni is available in a variety of taste profiles and slice counts to give operators the flexibility to satisfy customers and manage food costs. There are all-natural options, hardwood smoked and other delicious premium varieties – all with no MSG, extenders, and/or fillers of any kind.

Bellissimo distributors are the exclusive source for Bellissimo Brand Pepperoni and other Italian-style products. Build your business with Bellissimo and serve authentic Italian to attract new customers and keep pepperoni pizza lovers coming back for more. Visit

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A Noble Quest

There’s a lot to do at Noble Pie Parlor in Reno, Nevada, besides eating pizza. In an innovative new promo held August 31, customers had the chance to win free food for a year if they did it all in a single evening. At the company’s Midtown location, owner Ryan Goldhammer and his team created a list of “100 Things to Do at Noble Pie Parlor Before You Die.” The first person to complete the list received $50 in food for 52 weeks, while second place earned $20 in food per week and third place won $10 in food per week. The first 44 tasks could be completed in any order but had to be finished before moving on. The same rule applied to tasks 45 through 80, while competitors were required to complete the last 20 tasks in sequential order. “Whether it’s making a new dog friend on our patio, buying a round for the bar or finishing eating challenges, this list is comprehensive of the friendly, inclusive atmosphere” at Noble Pie, Goldhammer said. “We know we have loyal customers, and this is one way we can honor their energy while saying thank you to some of our serious patrons.”

Reinventing The Pizza Sandwich

Packed with meat, veggies, sauce and plenty of crunch, the trapizzino is a Roman street food reinvented for New Yorkers on the go. And Stefano Callegari, owner of a Lower East Side eatery that’s also called Trapizzino, has built his entire business around it. Callegari merged the traditional tramezzino—a triangular sandwich that’s popular throughout Italy—with his own tangy, crispy sourdough to create a handheld meal you can gobble down on the run without feeling that junk-food guilt. The trapizzino comes in seven varieties. The Polpetta al Sugo, for example, features an Italian beef meatball with tomato sauce, while the Coda alla Vaccinara is stuffed with braised oxtail, and the Doppia Panna boasts stracciatella di burrata and Cantabrian anchovies. Callegari is the culinary mastermind behind Roman restaurants like Sforno, 00100—where he invented the trapizzino—and Tonda. “It’s very common in Rome to stuff focaccia, to make sandwiches with ham and cheese, salami, whatever,” Callegari told Rome-based food writer Katie Parla. “I thought, if I want to do the same—but with sauce, like all of our traditional dishes—what could I do? I then realized I could use the corner of the pizza like a pocket. This is a modern shape for a traditional food.”

YOU DON’T NEED A BIG BREWERY TO MAKE A BIG IMPACT. Old Town Pizza’s brewery component Slice Beer Company knows a few things about making big beers in a small space. Slice and BrewBilt teamed up to customize a system that perfectly fits both their brewing style and 1,100-SF production area.

Attack Of The Tarantosaurus

Just how large is the largest pizza at Taranto’s Pizzeria, a woman-owned pizza shop that’s been operating for 22 years in Lewis Center, Ohio? They don’t call it the Tarantosaurus for nothing. The 29” pie is said to be the equivalent of four large pizzas and can be loaded with all of the toppings you want. But most customers go for a simple three-cheese blend and pepperoni for $55 (there’s a $5 charge for each additional topping). Owner Debbie Taranto developed the monster-size pie to cater to parties and large groups—it can serve 15 to 20 people. It also helps differentiate her menu from other area pizza shops. A customer contest yielded the memorable Tarantosaurus name, and customers also voted in April to add a new pizza to the menu: The Salmon and Pickle Deluxe. The dough is brushed with a light artesian fish oil. A heavy dose of thick mayonnaise serves as the sauce, and the pie is topped with crunchy bits of salmonflavored pepperoni—not actual salmon!—and a full layer of aged butter pickles.

Pizzeria Uno Moves Into Hotels

Pizzeria Uno introduced the world to deep-dish pizza. Now the iconic Chicago brand is making inroads in the lodging industry after opening a location in a Delta hotel in Schiller Park, Illinois, on August 26. The new Pizzeria Uno restaurant replaced the hotel’s unbranded eatery and is one of several hotel conversions this year, the company said. The business model offers hotel owners a chance to make more money on their food-and-beverage program, thanks to five revenue streams: increased revenue from dine-in for hotel guests; takeout for hotel guests; takeout and/or delivery sales from the local community; dine-in revenue from locals who typically wouldn’t eat at a hotel restaurant; and the potential addition of group sales. Since hotel operators already have the kitchen and most of the equipment in place, conversion costs are minimized. Pizzeria Uno hotel conversions have also opened in Detroit and northern Indiana, while others are currently being built out and more are in the pipeline, the company said.

BY CHEF BILLY MANZO