Orlando Foods Brings the Best to Pizza | Food Newsfeed
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Orlando Foods Brings the Best to Pizza

March 21, 2015 Industry News
Industry News

Orlando Foods, a third generation food importing company specializing in the marketing and distribution of premier Italian products in the USA, is preparing to bring together the best in pizza.

On the heels of hosting the highly successful inaugural US Caputo Cup Pizza Competition and the Second Annual Global Pizza Summit in New York City, Orlando Foods will bring together both pizza masters and the finest of Italy’s edibles at the International Pizza Expo at the Las Vegas Convention Center.

Taking place March 23-26, 2015, at the Expo, Orlando Foods’ booth will house the best of the best in pizza, both in pizza makers and preferred products.

Guests will have the opportunity to meet and watch a roster of master pizziaoli in action, including:

Roberto Caporuscio: Celebrated Chef and owner of Kesté Pizza & Vino in New York City and Don Antonio by Starita in NYC and Atlanta. Master pizzaiolo, U.S. President of the Association of Neapolitan Pizza-Makers (APN).

Giulio Adriani: Master pizzaiolo, owner of SRO Pizzeria in New York City, and pizza consultant.

John Arena: Third generation pizza maker and co-owner/founder of Metro Pizza restaurants in Las Vegas.

Davide Civitiello:Pizzaiolo crowned 2013 Word Pizza Champion, Naples, Italy.

Michele D’Amelio:Pizzaiolo and 2013 Italian Style World Champion at the International Pizza Expo.

Also featured at Orlando Foods’ booth are supreme Italian ingredients such as handpicked, peeled Ciao tomatoes and finely ground top-grade Caputo flour. A standout product includes the highly anticipated, first-ever, NY Style Pizza Flour from preeminent flourmill, Molino Caputo.

“By using top quality, authentic products from Italy, you can easily elevate your pizza,” says Orlando Foods’ co-owner Fred Mortati. “Today’s pizza has lost much of its key flavor profiles due to inferior ingredients. We’re here to awaken peoples’ taste buds and bring Italian back to pizza.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.