Posted by Adam Kuban, January 31, 2008 at 2:45 PM
Editor's note: This is the second of two reports today about pizza in a cone. Here's the first: Pizza in a Cone: Kornet Pizza
This photo shows the original cardboard cone-holders. Newer holders are pyramidal, smaller, and use less cardboard.
Anytime you publish something about pizza cones on the web, Nir Adar will see it.
That's how I found myself in the prep kitchen of a food-photography studio in Chelsea this past Tuesday. Adar, the man behind pizza-in-a-cone venture Crispycones, has been following Slice since the first time I mentioned the food product on the site. With a Google alert set up to monitor "pizza cone" or variations thereof, he saw a recent post about the opening of Kornet Pizza in Overland Park, Kansas.
In that post and follow-up comments, I express my desire to try the cones several times, and Adar, picking up on this, extended an invitation to do just that.
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Posted by Jonathan Bender, January 31, 2008 at 8:15 AM
Editor's note: This is the first of two reports today about pizza in a cone. Check out the second report here: Pizza in a Cone: Crispycones
It’s not often that Kansas City gets to be at the forefront of international cuisine. But even a Midwesterners are sometimes lucky enough to find a new, innovative pizza concept in their local mall food court once in a while.
Kornet Pizza, the international sellers of the pizza cone, opened its first U.S. location at Oak Park Mall in Overland Park, Kansas, four weeks ago. My wife accompanied me recently to the food court and served as the control group to balance out my enthusiasm. I haven’t been this excited since discovering the dessert pizza bar at Pizza Hut.
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Posted by Adam Kuban, January 7, 2008 at 4:00 PM
I just got this email from my mom, and, boy, did I freak out.
Adam,
Saw this article [below right] in the KC Star on January 6. Looked interesting. Too bad we didn't see this while you were in town. We might try this, but not anytime soon, as you left us with so much pizza in the freezer. Hope the pictures get to you. We had problems trying to figure out the attachment part. Let me know if you get the pictures or not.
—Mom
You don't know how much this hurts, ladies and gents.
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Posted by Adam Kuban, April 16, 2004 at 5:22 PM
Slice wire editor Seltzerboy considers pizza to be one of New York City's quintessential "hand foods." A slice, he says, should not necessitate the use of a knife or fork. If you are a New York pie purveyor and your slices require any plate-to-mouth delivery devices whatsoever, you have failed as a pizzamaker. This conceit taken to an extreme, however, yields something like Kono Pizza, a cone-shaped creation that debuted yesterday in Milan.
Kono Pizza is the brainchild of Rossano Boscolo, who has his eye on taking the concept global in an apparent challenge to that stalwart hand-food duo the hot dog and the hamburger. Says the UK's Guardian:
The pizza takes three minutes to cook in a special oven, also designed at Mr Boscolo's training school. "He put a lot of study into finding ways to make sure that neither the mozzarella nor the tomatoes released water," [Kono spokeswoman Isabo] Rinaldi said.
"He's also managed to ensure the dough stays crunchy. The result is that your hands stay clean." ...
But she denied that it had been conceived as a challenge to US gastronomic hegemony.
"All that Mr Boscolo did was to take aspects of two quintessentially Italian food products, the pizza and the ice cream, and combine them," she said.
But she could not help betraying a hint of global ambition: "I suppose, in the far east for example, where people have reservations about eating meat."
The Kono Pizza is already available in Italy. It costs 1.80 euros (US$2.16 as of today). Plans are in the works to bring it to the UK. We can't wait till it crosses the Atlantic!
