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Ettore Boiardi was born in Borgonovo Val Tidone, Italy, near Piacenza, in 1897, to Giuseppe and Maria Maffi Boiardi.At the age of 11, he was working as an apprentice chef at local restaurant La Croce Bianca, although his duties were confined to non-cooking odd jobs such as potato peeling and dealing with the trash.
The Chef Boyardee factory in Milton, Pennsylvania, as seen from across the West Branch Susquehanna River at Central Oak Heights. After leaving his position as head chef at the Plaza Hotel in New York City, Ettore Boiardi opened a restaurant called Il Giardino d'Italia ("The Garden of Italy") in 1924 [3] at East 9th Street and Woodland Avenue in Cleveland, Ohio. [4]
Get the best pizza recipes from TODAY Food including traditional Neapolitan pizza, grilled pizza Margherita, and more for the whole family. 52 pizza recipes from traditional Neapolitan to sheet ...
In 1946, Chef Boyardee sold his company for $6 million, staying on as a consultant until 1978, when he eventually retired. There is much more to the man behind the brand! Check out our slideshow ...
In 1938, the exact phrase "spaghetti and meatballs" appeared in a list of canned foods produced by Ettore Boiardi, later known as Chef Boyardee, in Milton, PA. [citation needed] By mid-century spaghetti and meatballs was firmly locked in American food tradition and popular over most of the country.
Transfer the dough to the heated pizza stone and brush the top and edges of the dough very lightly with olive oil before the sauce and toppings go on. Sauce 1 tsp paprika
Chef Boyardee, an Italian food brand created by Ettore Boiardi, now a ConAgra Foods brand Mario Joseph Boiardi, only child of Ettore Boiardi, businessman entrepreneur and inventor, married to Maureen Elizabeth Boiardi, second wife and daughter-in-law of Ettore Boiardi
In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and olive oil stirring with a spoon until the dough comes ...