Skip to comments.Pizza Cone Is Latest Food Trend Catching On In Pittsburgh
Posted on 05/03/2014 2:18:25 PM PDT by nickcarraway
Customers stop by for pizza cones thats right, pizza cones at a new shop in Squirrel Hill called Pizza Cono.
Jamal Rifai scoops the ingredients into cones of pizza dough while Mike Rifai takes the orders and Joe Rifai visits with customers.
The three brothers from Jerusalem say they discovered the concept on a visit to Italy.
The cones use less dough than traditional pizza.
We take this cone and fill it up with fresh ingredients, Joe says. Pepperoni, sausages, all the meats, all the fresh vegetables. We even have some gourmet cones that we make, like the chicken fajita that you see over here thats made of fire-roasted peppers and onions. And we also have cheeses and roasted chicken.
You can also create your own.
The brothers say the shop in Squirrel Hill may be the first of its kind in the U.S. People enter out of curiosity, and stay as customers.
They just want to see what this means, that pizzas not flat anymore, Mike says. This is not really clicking to their heads. So they come in and say, Thats amazing, its not flat anymore.
The brothers hope this will be the first of many Pizza Conos.
Mike says they take their cue from a 6-year-old customer, whose mom asked him, Which do you like more, the pizza cone or the ice cream? So, he looked and he said, I like this better. And then he thought a bit, and said, But I like ice cream, too!
That’s even better than “Pizza in a Cup!”
Less sauce, too, I hope!
Fun idea. Like an open-ended calzone, I guess.
Pittsburgh...always years late and dollars short.
Ate it the first time in Brazil.
Pizza cake was the topic of a recent thread.
It didn’t look much more appetizing than the pizza cone does.
I liked the pizza cake you posted last week better. That was a 10. This is a nine?
When Steve Martin said that in “The Jerk” I always thought “that sounds good to me!”
Yum.. Pizza cone and Vitamin I (Iron City beer).
They consider Primanti’s fine dining.
You must not know very much about the ‘Burgh.
Cut a calzone in half, shove a stick in the closed end. Voila. Pizza on a stick.
Oh, I “live” here. Talked about the pizza cone maybe a decade ago. My reverse charisma kicked in and whenever I mentioned it I was ridiculed.
Yes, I am bitter.
Not a problem. Rhyming is old school.
That's retarted sir?
Not at all. I was fine with the first tart.
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