The fact that something this comforting, soothing, and delicious would one day be a huge restaurant trend doesn’t surprise me at all. The only thing surprising is that it took so long for it to happen. Brodo. The Italian name for one of the favorite sipping soups of all time – Broth. The craze has already begun and you’ll be seeing more and more “Brodo” restaurants opening up as the demand for lighter, healthier, more satisfying restaurant meal choices increases. The magic of Brodo is about to go mainstream and the restaurant that does it well will be capturing lightning in a bowl! It’s going to be fun to see eateries across the country embrace what home cooks have known for centuries. Broth is the be-all and end-all. What got me through high school heartbreaks? Brodo. What made falling off my bike a little less painful? Brodo. What saw me through numerous flu seasons? Brodo, of course. If you ask my family, they’ll tell you that I make a pretty decent Brodo, especially with chicken and turkey parts. I’ve tweaked my recipe through the years, and, at least for now, this is my favorite variation. So after this last week of feasting on cookie platters and eggnog, just ahead of all the New Year’s Eve parties, make a big pot a Brodo. It’ll sooth your tummy and feed your soul.
Spend a little time on Pizza.com and you’ll learn plenty about your obsession with a pie called Pizza:
- 94% of Americans eat pizza regularly
- Americans eat approximately 100 acres of pizza a day, or about 350 slices per second
- 36% of people consider pizza the perfect breakfast
- Kids prefer pizza over all other foods for lunch and dinner
- Saturday night is the most popular night to eat pizza
- During TV news, pizza is most often ordered during the weather segment
- 61% of the American population prefers tin crust
- The most popular pizza size today is 14″
Here’s my latest pizza obsession, starting with authentic pizza dough I learned to make from chefs in Italy!