In October 2024, Phoenix Home & Garden opened online nominations in a select number of categories. Those who received the most nominations during the open ballot period advanced to voting in November. Only local companies are eligible for these awards, which include a variety of home and lifestyle categories. In total, over 12,000 votes were submitted, and Picazzo’s came out on top for Best Italian Food!
Spring Training Fans Score With Drink Specials at Picazzo’s
The 2025 Cactus League season opens on Thursday, February 20! Your same-day Cactus League ticket gets you $5 draft beers and $5 house wine at all Picazzo’s locations. Limit three deals per ticket holder.
So Much to Celebrate
Need a reason to drink wine and enjoy some pizza and pasta? Feb. 13 is National Italian Food Day and Feb. 18 is National Drink Wine Day. Can’t make it to Picazzo’s on the 18th? Come enjoy half-price bottles of wine all day every Tuesday and Saturday. And remember — the entire menu at Picazzo’s is gluten-free except one hand-tossed, micro-blistered crispy crust (baked in a separate oven)!
New Mocktails Coming Soon!
Picazzo’s first three mocktails proved so popular, six more super tasty zero-proof cocktails will be added to the menu in about a week.
Picazzo’s Fundraising for BloomKidz During Autism Awareness Month in April
When Picazzo’s Healthy Italian Kitchen Managing Partner Chris Disney launched the restaurant’s fundraising campaign for autism research in 2021, he did not indicate that the following year his daughter Collyns would be diagnosed with Rett Syndrome, a rare genetic neurological disorder on the Autism spectrum. Through family connections, the Disneys were connected with BloomKidz Wellness & Recreation, the nonprofit clinic where four-year-old Collyns has been receiving comprehensive occupational therapy, speech therapy, feeding therapy, and physical therapy to help stave off the effects of Rett Syndrome (follow @disneysinthedesert for regular updates from Colly’s mom Angela.) This condition leads to severe impairments affecting nearly every aspect of life: speaking, walking, eating, and breathing.
For the entire month of April, Picazzo’s will donate $1 for every dessert sold to BloomKidz.
Picazzo’s Locations
Paradise Valley, 4669 E. Cactus Rd., Phoenix, AZ 85032, 602-923-6001 Scottsdale, 7325 Frank Lloyd Wright Blvd, Scottsdale, AZ 85260, 480-990-2212 Tempe/Chandler, 440 W. Warner Rd, Tempe, AZ 85284, 480-785-0522 Sedona, 1855 W. Highway 89A, Sedona, AZ 86336, 928-282-4140 Gilbert, 884 E Williams Field Rd, Gilbert, AZ, 85295, 480-780-2200 Arrowhead, 8280 W. Union Hills Dr, Glendale, AZ 85308, 623-466-0228
Just discovered this article I wrote years ago about Fabio Viviani and Fabio’s 30-Minute Italian (St. Martin’s Press), which was new at the time, on the website “We the Italians.”
Fabio, best known for his participation in Bravo’s Top Chef seasons 5 and 8 – earning the “Fan Favorite” title -both his on-screen appearances and off-screen successes have propelled him to become one of the most influential culinary and hospitality names in the country.
A recurring guest on national television shows such as Good Morning America, The Rachael Ray Show, and numerous Food Network Shows, such as Cutthroat Kitchen: All-Star Tournament, which he won, off-screen Fabio is a regular headliner at global food events, and he has authored four successful cookbooks: Café Firenze Cookbook, New York Times Best-Seller Fabio’s Italian Kitchen, and Fabio’s American Home Kitchen.
Fabio’s online presence draws millions of viewers yearly with his own cooking show, Fabio’s Kitchen, now in Season 5.
He also has numerous restaurants throughout the United States.
“If hot fudge wanted to be a cake, this would be it,” writes Fabio in the introduction to this recipe which is both sinfully delicious and sinfully easy to make. “Yes, it’s a classic sponge cake, but a classic that is rich and chocolaty with hints of cinnamon, rum and espresso that bring home the indulgent chocolaty-ness of it all. I sometimes call this Butterscotch Chocolate Cake because after it’s baked it’s drizzled with a thick caramel sauce that’s lightly salted. Sinful.”
For the cake:
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 teaspoons baking powder 2 teaspoons baking soda
¾ cup cocoa powder 2 cups sugar
2 cups flour
½ cup buttermilk
½ cup heavy cream
½ cup canola oil 2 eggs
1 teaspoon vanilla, extracted from pod
2 teaspoons rum 1 cup hot water
2 teaspoons instant espresso powder
For the caramel:
Splash of vanilla extract
1 teaspoon fleur de sel
¼ cup butter
½ cup heavy cream, plus 2 tablespoons
1 cup sugar
Preheat oven to 350°F. Grease and flour two 8-inch round baking pans. Set aside.
In a large stand mixer, combine the cinnamon, nutmeg, salt, baking powder, baking soda, cocoa powder, sugar and flour. Once combined, add buttermilk, heavy cream, oil, eggs, vanilla and rum; mix until smooth. Stir together the hot water and espresso powder. Pour slowly into the cake batter and stir until completely incorporated.
Pour the batter into the prepared cake pans. Bake for about 25 to 30 minutes, until baked through and a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool down completely.
While cakes are cooking, combine the vanilla extract, fleur de sel, butter, ½ cup of heavy cream and sugar in a sauce pot. Bring to a boil and simmer for 5–6 minutes. Cook until caramel in color, then add the final 2 tablespoons of heavy cream. Stir for 20 seconds and let cool before glazing cake.
Have a question, story idea, or just want to chat, reach me at janeammeson@gmail.com
