NYS Entity Status
NYS Filing Date
JULY 23, 2013
NYS DOS ID#
NYS Entity Type
DOMESTIC BUSINESS CORPORATION
2013 - DONNA MARIE PIZZA & PASTA INC.
AROUND THE WEB
- The inventor of pineapple pizza has died at the age of 83
By Yvette Tan - Monday Jun 12, 2017
Whether you love it, hate it, or can't seem to make your mind up about it — there's no denying that you've probably come across Hawaiian pizza at some point in your life.
Sam Panopoulus, the man credited with first putting pineapple on pizza, passed away last Thursday at the age of 83.
Panopoulous, who emigrated from Greece to Canada in 1954, ran several restaurants in Ontario with his siblings.
His infamous creation was born when he and his brothers decided one day to put tinned pineapple on pizza just to find out how it would taste. Read more...More about Pineapple Pizza, Sam Panopoulus, World, and Food
- Pasta Salad Sheds Some Carbs for Summer
Thursday Jun 15, 2017
Pasta salad lightens up nicely with a reduced carbs-to-crunch ratio. These recipes, for a veggie-forward version and a richer one with roast chicken and blue cheese, redefine the summertime classic.Source: The Wall Street Journal: Lifestyle
- Pasta Heir Lists Swiss Estate for About $72 Million
Thursday Jun 15, 2017
Riccardo Barilla, a descendant of the founder of the pasta company, is selling Domaine Pré Saint Jean, a roughly 10-acre estate just outside Geneva.Source: The Wall Street Journal: Lifestyle
- The world's longest pizza is over a mile long
By Michelle Yan - Monday Jun 19, 2017
It took over 100 Italian chefs to create the world's largest pizza. It's over a mile long and it took 11 hours to achieve. They used thousands of pounds of ingredients and five wood fire ovens for the mile-long pizza perfection. Read more...More about Food, Cooking, Italy, Italian, and Pizza
- 10 Smart Ways to Use Leftover Pasta (Smart Staple Strategies #3)
By Trent Hamm - Wednesday Jun 21, 2017
For the next few weeks, we’re going to talk about some smart strategies for using leftover staple foods – things like rice, beans, pasta, and so on. Here’s what you do when you cook a bit too much and don’t know what to do with the rest! It’s tricky to cook the right amount of pasta for a meal. Because you want to make sure that you have enough pasta, it’s very, very easy to cook too much pasta, often ...Source: The Simple Dollar
- The future of drone delivery depends on predicting the weather
By Bloomberg - Thursday Jun 22, 2017
Imagine a weather report so precise it provides wind-gust forecasts for individual city blocks. Such micro-weather data may soon become a reality—and a necessity for future fleets of delivery drones.
As Amazon.com Inc., United Parcel Service Inc., Domino’s Pizza Inc., and others gear up to launch autonomous drone deliveries of books, pills, and pizza, companies are realizing it’s the quality of hyperlocal weather data more than anything else that will steer their packages around storm clouds and through wind-buffeted urban canyons.
“The weather issue is a very significant one,” said Sean Cassidy, director of safety and regulatory affairs for Amazon’s drone unit. “We don’t have anything at the level of granularity that you would need to operate.” Read more...More about Weather, Drones, Meteorology, Drone Delivery, and Business
- Italian Airport Makes Exception To Liquid Limits For Pesto Sauce
By Mary Beth Quirk - Thursday Jun 22, 2017
It may come as no surprise that deep in the heart of pasta country, officials at the airport in Genoa, Italy, are offering a special culinary dispensation to anyone traveling with the city’s famed pesto sauce. Genoa’s Cristforo Colombo Airport has been waiving the 100-milliter limit on liquids as long as it’s Genovese pesto as part of the “Il pesto …Source: The Consumerist
- Food & Wine Magazine Will Leave New York for Alabama
By STEPHANIE STROM - Friday Jun 23, 2017
The move reflects a changing business in which traditional food magazines, and a Manhattan address, are less important.Source: NYT > Home Page