August 26-27, 2023
Day 1
Saturday, August 26, 2023
Participating Pizzerias & Menus
| J.B Alberto’s | Sausage & Cup and Char Pepperoni Margherita with Sliced Tomatoes, basil & balsamic |
| Pudgy’s | Sausage Vegetarian: butter, garlic, onion, tomatoes (no tomato sauce) |
| George’s Deep-Dish | Ezzo Cup + Char Pepperoni, Mike’s Hot Honey, Ricotta Baby Spinach, Mushroom, Goat Cheese |
| Labriola | Russo Sausage Cheese |
| Bartoli’s Pizza | Sausage Cheese |
| Panino’s | Gluten Friendly Cheese Grandma Margherita & Grandma Cup ‘n Char with Two Types of Pepperoni |
| Bob’s Pizza | THE ORIGINAL PICKLE PIZZA Mortadella, House Dill Pickles, Garlic Cream Sauce, House Blend Cheese, Fresh Dill WILD MUSHROOM PIZZA Roasted Seasonal Wild Mushrooms, Garlic Cream Sauce, Onions, Brie Cheese, House Blend Cheese, White Balsamic |
| Pizza Di Farfalla | Twerkin’ Roni: Housemade Tomato Sauce, Grande Cheese Blend, Pepperoni, Fresh Jalapenos, topped w/ Mike’s Hot Honey Garlic, Spinach & Ricotta: Partanna EVOO, Fresh Garlic, Grated Pecorino Romano, Grande Cheese Blend and Spinach, topped w/ Herbed Ricotta Dollops |
| Craft Pizza | Margherita: tomato sauce, whole milk and fresh mozzarella, pecorino romano, EVOO, fresh basil Devil in the White City: whole milk & fresh mozzarella, pecorino romano, hot capicollo, mama lil’s spicy peppers, peperoncinis, red onions, lots of fresh garlic, herbs, black pepper, EVOO |
| Zazas | Bacon Jam: red sauce, mozz, brown sugar bacon reduction, red onion, calabrian chile, cotija cheese, scallions Artichoke Pie: dill-infused ricotta, mozz, artichoke, toasted bread crumbs, fresh dill, lemon |
| Nude Dude Food | CHI STYLE: Italian sausage & giardiniera Pecorino bechamel, sweet corn, crispy shallot |
| Five Squared | Upside Down: sliced grande mozz, Sclafani crushed tomatoes, pecorino romano, extra virgin olive oil Big Red: Ezzo pepperoni, vodka sauce, burrata, crushed calabrian chili peppers |
| Bonci | Potato Pepperoni |
| Bar Cargo | Margherita Spicy Soppressata |
| Angelo’s Stuffed Pizza | Ground Beef, Giardiniera & Garlic Cheese & Spinach |
| Nancy’s | Sausage Cheese |
| Bungalow by Middlebrow | |
| Robert’s Pizza & Dough Co. | The Rita: Buffalo mozzarella, red sauce, oven roasted tomatoes, basil Cup & Char Pepperoni: classic pepperoni, calabrian peppers, tomato sauce |
| Forno Rosso | Spicy Salami Margherita |
| Coda di Volpe | GF Focaccia Margherita (vegan option) & GF Focaccia Sausage Neapolitan Marinara and Margherita with housemade sausage |
Collab Lab
| Zeitlin’s Deli & Tempesta Market | Giardiniera Focaccia |
| Crust Fund Pizza & Manny’s Deli | The Roosevelt: Manny’s pastrami, mozzarella-Swiss blend, pickled mustard seeds The #42: chopped pickles, mustard greens, dill, crispy onions, horseradish sauce |
Salads
| The Loaf Lounge | fruit/grain salad |
| Gravylady | Caesar salad |
Desserts
| Zarlengo’s Ice | Italian Ice |
| Levain Bakery | Choc Chip Cookies |
| Vero Gelato (VIP ONLY) | Gelato |
Music
| Windy City Ramblers | 4pm |
| LizAnne Cook | 2:30pm |
| The Stay Smooth DJs | 1:00pm |
Panel Discussions & Demonstrations
| The Dough Whisperers (Panel Discussion) | Brian Spangler – Apizza Scholls (Portland, OR) Rich Labriola – Labriola, Stan’s Donuts, LaBarra Dan Richer – Razza (Jersey City, NJ) Francisco Migoya – Modernist Pizza (Moderator) | 2:00pm |
| Book Signings | Inside the Salt Shed Lobby | |
| Perfect Pan Pizza at Home (Demonstration) | Leo Spizzirri – Master Pizzaiolo | 3:00pm |
| 3rd Wave Deep-Dish/Pan Pizza (Panel Discussion) | Jerry Czerwinski – Uncle Jerry’s Pizza George Bumbaris – George’s Deep Dish Robert Maleski – Milly’s Pizza in the Pan Nick Kindelsperger – Chicago Tribune (Moderator) | 4:00pm |
Day 2
Sunday, August 27, 2023
Participating Pizzerias & Menus
| Home Run Inn | Laura’s Favorite: Fresh spinach, plum tomato, garlic butter crust The 1947: Sausage, caramelized onions, roasted mushrooms |
| Vito & Nick’s | Italian Beef & Giardiniera Mushroom, Onion & Pepper |
| My Pi | sausage, veg vegan |
| Lou Malnati’s | sausage (crumbled) cheese |
| Pompei | Combo: sausage-beef Pizza Pompei: vegetarian |
| Pizza Friendly Pizza | Sausage & Giardiniera: House red sauce Whipped Burrata Hot Italian Sausage Giardiniera Fresh Basil Parmigiano Reggiano Burrata (vegetarian): House red sauce Whipped Burrata Fresh Basil Parmigiano Reggiano |
| Nella Pizza e Pasta | Margherita Diavola |
| Lantern Pizza Co. | Simply Cheese: housemade tomato-basil sauce, fresh mozzarella Pineapple + Bacon: housemade tomato-basil sauce, fresh smoked mozz, roasted pineapple, crispy bacon finished with balsamic glaze |
| Jimmy’s Pizza Café | Central Milling Organic Flour, California vine ripened plum tomato sauce, Wisconsin & California Whole milk mozzarella Meat option: Smoking Goose ‘nduja, dates, mushroom, fresh chive, Mieli Thun Italian Cherry Blossom Honey Veggie option: (Quattro Funghi Truffle) – Portobello, button, cremini & oyster mushrooms, Evoo, garlic, Pecorino Romano, Parmigiano Reggiano, Savini white truffle oil. |
| Pazza Pizza | Buffalo Chicken Bacon Ranch Pizza: Buffalo sauce, shredded mozzarella cheese, grilled chicken strips, bacon bits, dressed with ranch. Spinach & Mushroom: oil, herb & garlic base, shredded mozzarella, baby spinach, mushrooms, topped with crumbled feta cheese. |
| Pizza Lobo | Cheese: red sauce, shredded mozz Fullerton Ave.: vodka sauce, shredded mozz, sliced sausage, pickled cherry peppers |
| Stix n Brix | Pesto Burrata Soppressata GF on cauliflower crust with hummus & vegetables |
| Ella’s Italian Pub | Ella’s House Pie: mozzarella, ricotta, Parmesan, zucchini, mint, hot honey, lemon oil, fine herbs, garlic Arrabbiata Cotto: House tomato sauce, garlic, chili flake, caramelized onions, peppers, Fontina, Prosciutto Cotto, hot pepper mix, micro basil |
| Eataly | Pizza alla Pala Siciliana: (vegan) Roman Style Pizza Dough, Mutti Tomato Polpa, Taggiasca Olives, Sun Dried Tomatoes, Dried Oregano) Pizza alla Pala Tricolore: Roman Style Pizza Dough, Olive Oil, Prosciutto, Cherry Tomatoes, Arugula, Mozzarella |
| Giordano’s | Fresh Spinach Signature Sausage |
| Suparossa | Stuffed Sausage Stuffed Vegetarian (green pepper, mushroom, onion) |
| Alla Vita | Marinara Mushroom with black truffle |
| Pizzeria Portofino | Charred Pepperoni: Ezzo Pepperoni, Mozzarella, Mama Lil’s Peppers, Portofino Hot Honey Butternut Farms Summer Squash: Ricotta di Bufala Campana, Pine Nuts, Squash Blossoms, Basil, Lemon |
| Paulie Gee’s Logan Square | U.S. PIZZA CUP: Sharp White Cheddar, Mozz, Ezzo Pepperoni Cups, Housemade Bacon Jam, Red Sauce, Ricotta, Basil, Mike’s Hot Honey Cheesavore: Easy Cheesy White Cheddar, Mozzarella, Cold Tomato Sauce, Pecorino Romano – GF OPTIONS FOR BOTH |
Collab Lab
| Publican Quality Bread & Four Star Mushrooms | Roman style with mushrooms |
| Bad Johnny’s Woodfired Pizza & Marty Travis Farms | possible vegan |
Salads
| Lardon | fried agnolotti with arugula and sweet sun dried tomatoes |
| From Here On Food Hall | kale salad, roasted tomatoes, pickled golden raisins, red onion, parm, white truffle balsamic vin |
Desserts
| Zarlengo’s Ice | Italian Ice |
| Bittersweet Cookies | Assorted Cookies |
| Vero Gelato (VIP ONLY) | Gelato |
Music
| ESG | 4pm |
| Major Taylor | 2:30pm |
| Jill Hopkins | 1:00pm |
Panel Discussions & Demonstrations
| Making Great Pizza at Home (Demonstration) | Robert Garvey – Robert’s Pizza & Dough Co. Steve Dolinsky – Pizza City Fest Founder | 2:00pm |
| Women in Pizza (Panel Discussion) | Ann Kim – Pizzeria Lola, Young Joni (Minneapolis) Cecily Federighi – Eat Free Pizza, Kim’s Uncle Connie Zotta – Salerno’s Pizza Stephanie Swane – Publisher & Director, Modernist Cuisine (Moderator) | 3:00pm |
| Book Signings | Inside the Salt Shed Lobby | 3:00pm |
| Tavern Style Legends (Panel Discussion) | Tony Calderone – Palermo’s 95th Rose Barraco George – Vito & Nick’s Geri Yarka – Home Run Inn Brian Erst – Pizza Enthusiast/Writer (Interviewer) | 4:00pm |
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