Comments for PIATTI BLOG http://www.piatti.com/blog Feed Your Inner Italian. Thu, 04 Feb 2010 00:44:00 +0000 http://wordpress.org/?v=2.9.2 hourly 1 Comment on Small Plates – A Growing Trend in Dining by mgodoy http://www.piatti.com/blog/?p=26&cpage=1#comment-26 mgodoy Thu, 04 Feb 2010 00:44:00 +0000 http://www.piatti.com/blog/?p=26#comment-26 Im revisitng the piatti classics and Im looking forword to pump up the bizz at lunch can't wait Im revisitng the piatti classics and Im looking forword to pump up the bizz at lunch can’t wait

]]> Comment on Anticipate this! by hdarling http://www.piatti.com/blog/?p=20&cpage=1#comment-25 hdarling Thu, 16 Jul 2009 16:05:56 +0000 http://www.piatti.com/blog/?p=20#comment-25 Hi summersand, For Piatti, an hourly FOH employee is eligible to enroll in benefits the 1st of the month following 90 days employment, as long as they have worked on average, 24 hours per week during their first 90 days. BOH is the same except that they must work on average 32 hours per week. We hope you apply and buon fortuna (good luck in italian) ciao! Hi summersand,

For Piatti, an hourly FOH employee is eligible to enroll in benefits the 1st of the month following 90 days employment, as long as they have worked on average, 24 hours per week during their first 90 days. BOH is the same except that they must work on average 32 hours per week.

We hope you apply and buon fortuna (good luck in italian)

ciao!

]]> Comment on Anticipate this! by summersand http://www.piatti.com/blog/?p=20&cpage=1#comment-24 summersand Thu, 16 Jul 2009 12:01:53 +0000 http://www.piatti.com/blog/?p=20#comment-24 I was looking into a job with Piatti do they offer health insurance? I was looking into a job with Piatti do they offer health insurance?

]]> Comment on Primavera! by patw http://www.piatti.com/blog/?p=17&cpage=1#comment-21 patw Fri, 24 Apr 2009 00:54:21 +0000 http://www.piatti.com/blog/?p=17#comment-21 Do you have a nutritional guide that you could post on your web? As a carb-counting diabetic, a guide would be most helpful. Thanks! Do you have a nutritional guide that you could post on your web? As a carb-counting diabetic, a guide would be most helpful.
Thanks!

]]> Comment on Primavera! by patw http://www.piatti.com/blog/?p=17&cpage=1#comment-20 patw Fri, 24 Apr 2009 00:53:03 +0000 http://www.piatti.com/blog/?p=17#comment-20 Although your menu is marvellous overall, we absolutely love your Peechie and were delighted to learn that it's back on your menu. We also give kudos to your highly professional bartenders! Although your menu is marvellous overall, we absolutely love your Peechie and were delighted to learn that it’s back on your menu.
We also give kudos to your highly professional bartenders!

]]> Comment on Ciao! by inchirierimasini http://www.piatti.com/blog/?p=9&cpage=1#comment-19 inchirierimasini Thu, 12 Feb 2009 11:21:50 +0000 http://www.piatti.com/blog/?p=9#comment-19 Hello, I can’t understand how to add your blog (piatti.com) in my rss reader. Thank you. Hello, I can’t understand how to add your blog (piatti.com) in my rss reader. Thank you.

]]> Comment on What makes a great pizza? by malves http://www.piatti.com/blog/?p=15&cpage=1#comment-18 malves Mon, 02 Feb 2009 19:25:31 +0000 http://www.piatti.com/blog/?p=15#comment-18 Your preferences on crust and sauce are on par with what I like as well although I prefer to be supplied with a healthy amount of my favorite toppings. The main thing that ruins a pizza for me is too much sauce, especially thick, acidic sauces. I’m a meat lover but tend to prefer saltier meats on my pizza (salami, peperoni, linguica) as opposed to sweet meats like Italian sausage. In addition, the cheese needs to be on the salty side as well (call me crazy for prefering saltier mozzarella over fresh). As for good pizza makers, Piatti is up there with your dough making your pizzas truly shine, but I also like the chain pizzas like Round Table (Montague’s All Meat Marvel anyone?). For toppings I keep it simple and I will usually try just a plain pepperoni pizza whenever I first visit a pizzeria. If you can’t impress me with a plain pepperoni chances are you’re not going to impress me with anything else despite what you put on it. As a final note, the person who first put pineapple on a pizza needs to be flogged. Seriously. Fruit has not no place on a pizza…. and that goes for figs too ;). Your preferences on crust and sauce are on par with what I like as well although I prefer to be supplied with a healthy amount of my favorite toppings. The main thing that ruins a pizza for me is too much sauce, especially thick, acidic sauces. I’m a meat lover but tend to prefer saltier meats on my pizza (salami, peperoni, linguica) as opposed to sweet meats like Italian sausage. In addition, the cheese needs to be on the salty side as well (call me crazy for prefering saltier mozzarella over fresh).

As for good pizza makers, Piatti is up there with your dough making your pizzas truly shine, but I also like the chain pizzas like Round Table (Montague’s All Meat Marvel anyone?). For toppings I keep it simple and I will usually try just a plain pepperoni pizza whenever I first visit a pizzeria. If you can’t impress me with a plain pepperoni chances are you’re not going to impress me with anything else despite what you put on it.

As a final note, the person who first put pineapple on a pizza needs to be flogged. Seriously. Fruit has not no place on a pizza…. and that goes for figs too ;) .

]]> Comment on Ciao! by cfernandez http://www.piatti.com/blog/?p=9&cpage=1#comment-15 cfernandez Tue, 29 Jul 2008 17:36:40 +0000 http://www.piatti.com/blog/?p=9#comment-15 Hi There, Perfect that you responded with this after my seasonality post...the Panzarotti is one of my personal favorites so I'm always excited when the best ingredients for the filling are in season...stay tuned I'm looking towards fall with the Panzarotti on the near Horizon! Hi There,

Perfect that you responded with this after my seasonality post…the Panzarotti is one of my personal favorites so I’m always excited when the best ingredients for the filling are in season…stay tuned I’m looking towards fall with the Panzarotti on the near Horizon!

]]> Comment on Ciao! by SA http://www.piatti.com/blog/?p=9&cpage=1#comment-14 SA Wed, 16 Jul 2008 05:24:13 +0000 http://www.piatti.com/blog/?p=9#comment-14 Hi Chris, Can you persuade the chefs to bring back the Panzarotti to the menu? I use to drive 45 mins from my Bel Air home just to dine on that delicious dish! Please see what you can do! Many thanks! Hi Chris,

Can you persuade the chefs to bring back the Panzarotti to the menu? I use to drive 45 mins from my Bel Air home just to dine on that delicious dish! Please see what you can do! Many thanks!

]]> Comment on Ciao! by cfernandez http://www.piatti.com/blog/?p=9&cpage=1#comment-13 cfernandez Tue, 03 Jun 2008 23:28:23 +0000 http://www.piatti.com/blog/?p=9#comment-13 Hello, I believe the best Italian olive oil comes from the regions of Tuscany, Umbria and Liguria. And more recently I have been impressed with the oils coming out of Sicily. The oils from these regions have unique characteristics and styles, Tuscan know for it's rich powerful finishing oil with a slight burn on the back of the mouth, Umbrian oil tends to have similar flavor to a Tuscan oil but with more of a creamy finish and complexity and Ligurian oils have rich ripe fruit notes with very green grassy finish. All are great in there own right and in cooking they all may have different uses. As for price, the higher quality olive oils tend to be more costly as they are prized in Italy and here in the U.S. Also with the continuing rising cost of imports and the dollar exchange with the Euro, it is hard to find imported high end olive oil if you don't exactly know what to look for. May I suggest stores such as Rainbow market in San Francisco, to start. Or you may ask at any grocery store that has a quality wine section if the wine buyer knows anything about the olive oils on the shelf. Begin by reading the label to find the region and then go ahead and purchase a few to do your own comparison. Hello,

I believe the best Italian olive oil comes from the regions of Tuscany, Umbria and Liguria. And more recently I have been impressed with the oils coming out of Sicily. The oils from these regions have unique characteristics and styles, Tuscan know for it’s rich powerful finishing oil with a slight burn on the back of the mouth, Umbrian oil tends to have similar flavor to a Tuscan oil but with more of a creamy finish and complexity and Ligurian oils have rich ripe fruit notes with very green grassy finish. All are great in there own right and in cooking they all may have different uses. As for price, the higher quality olive oils tend to be more costly as they are prized in Italy and here in the U.S. Also with the continuing rising cost of imports and the dollar exchange with the Euro, it is hard to find imported high end olive oil if you don’t exactly know what to look for. May I suggest stores such as Rainbow market in San Francisco, to start. Or you may ask at any grocery store that has a quality wine section if the wine buyer knows anything about the olive oils on the shelf. Begin by reading the label to find the region and then go ahead and purchase a few to do your own comparison.

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