Sometimes accidents happen. And when a piece of pizza is particularly delicious, sometimes it ends up on our clothes! We here at  Sal’s Pizza spill too. We also dribble and smudge. Getting stains on our clothes is kind of an occupational hazard. So, we would like to share some tips on how to remove tomato sauce stains from your clothes.

First off, what causes tomatoes to stain? The Lycopene found in tomatoes which gives them their red color is also what causes the stain. Lycopene will stain ANY porous material, including most plastics and of course, your clothes. However, the good news is tomato stains can be removed from clothes so long that the stain is fresh!

Good stain removers use a combination of strategies to remove stains. Solvents are used to dissolve stains. Emulsifiers help lift the stain off the surface of the fabric, and enzymes digest the stain. The more you know about the composition of your stain, the better off you will be at removing it.

Step 1 Sponge stain or run cold water through the back of the stain to force it back through the fabric. Lycopene is not soluble in water, so this will not physically remove the stain.

Step 2 Rub a liquid detergent into the stained portion of the fabric, working it in gently. IF the garment is white, you can apply mild bleaching agents like hydrogen peroxide, white vinegar, or lemon juice. Depending on the garment color and type of method used here, this is the part of the stain removal process that lifts and digests the stain. Be careful that the type of stain remover used will not damage your fabric.

Step 3 Rinse with water and blot out as much liquid as possible, and allow the fabric area to dry. Continue until the stain is gone. If a trace of the stain still exists:

Step 4 Presoak the article of clothing in 1 quart of warm water, ½ teaspoon dish washing detergent, and 1 table of white vinegar for 15 minutes.

Once the stain has been completely removed, treat the area with a stain remover and launder normally. Tomato stains should be treated as quickly as possible. If any trace of the stain remains, DO NOT DRY as this will cause the stain to set, and remain forever on your garment.

For more information about how to remove tomato sauce out of other fabrics and surfaces check out these helpful sites:

• How Stuff Works
• About.com Houskeeping
• Stain-Removal-101
• Howto Clean Stuff

Have other helpful tips? Please share them with us by posting to our Facebook Page! We can always use help keeping our aprons clean and stain free!

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For some, pizza is the occasional treat. For others like the Lupoli brothers, it’s a way of life. Regardless, Pizza is a staple of the American diet, so much so that Travel and Leisure wrote an article on the best cities for Pizza using the Americas Favorite Cities Survey. So for all you pizza lovers preparing future travel plans, keep these top ten lovely locales in mind.

Coming in at Number 10, check out the Mile High City! Denver is well known for its microbrews, but won’t it look good next to your slice!? Take a day trip in the beautiful Rocky Mountains to work up your appetite. If you’re thinking of Traveling in late September/Early October stop by for Denver’s Beer Fest! What better way could a true pizza lover spend their vacation?

Coming in at number 8, our favorite, Boston! And besides tea parties, what is Boston known for? Apparently, not our burgers ranked in the bottom 10 or bar-b-que ranked dead last! What we do have? Longtime Italian roots, and tons of options for the pizza lover. Beantown is steeped in American history, and a walk down Freedom Trail would work any patriot’s appetite up! Take in a game at Fenway Park and stop for a slice at Sal’s Pizza!

Most people don’t think of Utah when they think of pizza, but AFC voters voted Salt Lake the 7th best city for the pie. AFC voters also voted the city the cleanest, safest, and it is rated 2nd in the affordability category. With over 21 parks and national monuments in the area, it’s a great getaway for sports and recreation. Looking for your roots? Salt Lake’s Family Search center can help you find your people! Maybe you’ll discover that your love for pizza comes naturally!

In 6th, Portland Oregon ranked 1st for farmers markets and beer. When you come to visit Portland you can expect a great pie with a lot of fresh toppings and a cold refreshing beverage. A great vacation choice for ladies, there’s no sales tax on shopping! So bring your wallets boys, let the girls wander and grab a slice while you wait!

Got Georgia on your mind? Savannah comes in as the 5th best city for pizza, and also ranks in the top ten for both bar-b-que and burgers! Established in 1733, the architecture alone is enough to bring you to the city. Take a long walk, stop at a sidewalk café, and enjoy one of America’s favorite cities.

Philadelphia comes in 4th for America’s Best Cities for Pizza. With significant revolutionary history, Philadelphia has some great historic sites to see. If you’re into history, visit Valley Forge National Historical Park or the Liberty Bell to learn more about our nation’s foundation. For movie lovers, take a run up the “rocky steps.” Just be sure to do it before you grab your slice!

The birthplace of grilled pizza, Providence ranks number 3 in the AFC survey. Known as the ocean state, Rhode Island is ranked one of the Ten Greenest States by Forbes Hospitality and has some neat green vacation options. Providence makes a great spot for the family of pizza lovers.

Coming in at number 2, the big apple! There’s plenty to see and do in the city, take a walk through central park, or take in a show on Broadway! Who wouldn’t love New York? With a pizzeria every ten feet, it’s the perfect getaway for the true pizza lover. With few chains, you’re bound to find a few unique slices. Whatever you choose, you won’t be disappointed. Just beware, the AFC survey ranked New York the most expensive city in the U.S.

Last and certainly not least, the best city for Pizza in the U.S. is Chicago! Take a trip to the navy pier and boardwalk head down to the boardwalk and win your date a slice! Visit the Lincoln Zoo with over 1000 mammals. Deep dish not your style? There’s plenty of thin crust available in this city! For the Pizza lover, this is the ultimate in vacation stops. When you’re not spending time traveling, stop by Sal’s Pizza for a wholesome, fresh slice. We promise you’ll love our pizza!

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Pizza has become such as much-loved staple in our society that we often don’t question where it came from or how to got so popular in the first place. Instead, we simply keep enjoying it during some of our favorite occasions and munching down slice after slice whenever we have the opportunity. However, there is a lot of things that people don’t know about pizza―some of which might actually surprise you.

For instance, did you know that approximately three billion pizzas are sold in the United States every year, plus an additional one billion frozen pizzas. Or did you know that 93% of Americans eat pizza at least once a month? Given these facts, it is no wonder that pizza remains a favorite food for everyone from kids to adults, and all those in between.

Here at Sal’s Pizza, we don’t take your love of pizza lightly. We make sure that each and every day we are serving up a dish that is not only delicious and satisfies your pizza cravings, but also includes some of the finest ingredients that money can buy. It is this set of rules that makes our pizza some of the best in the country.

To help you learn a little bit more about where our pizza roots came from and what exactly goes in to our hearty pizza pies, we are answering some of the most common questions about Sal’s Pizza and our history of delicious Italian pizza.

Who Is Sal? Just like you, Sal―better known as Sal Lupoli―is a pizza enthusiast with a love for all things tasty! While attending Northeastern University during the late ‘80’s, Sal began his tutelage working at restaurants in Boston’s North End; the Italian enclave where immigrants came to open eateries with old-world family recipes.   In 1990 Sal and his brother Nick, opened their first Sal’s Pizza. One soon became two, became three and so on…  With core values of Quality, Quantity and Price, Sal began franchising his pizzeria concept for the biggest, tastiest pizza in 1994. In 2003 Sal went on to become a restaurateur of Salvatore’s Italian Restaurants; offering high quality, fresh Italian cuisine and world-class service with prices so affordable an entire family can enjoy an evening out.

What Kind Of Ingredients Do You Use? Sal’s Pizza is made by procuring only the freshest high quality ingredients, manufacturing them into base ingredients in our state-of-the-art central production facility and then delivering direct to each store. This turnkey model gives our pizza its world-class taste and also provides inherent cost savings, which we pass on to our consumers in the form of the most competitive pricing strategy in the marketplace. Our unwavering commitment to Quality, Quantity and Price enables Sal’s Pizza to make the biggest, tastiest, freshest pizza at a remarkable value versus any competitor!

How Can I Get Involved? If you are an entrepreneur with a passion for hard work who wants the freedom and financial security of owning your own business, a Sal’s Pizza franchise is the right opportunity for you. In today’s competitive retail food service marketplace you have to start with a good concept to be a winner. When you own a Sal’s Pizza franchise, solid business techniques and popular, appealing products make for a smart investment.

On most tables in most pizza restaurants there are two shakers, one with red pepper and the other with parmesan cheese. Some people grab for those shakers and others don’t. But one thing is certain; parmesan cheese is an important component in most Italian cooking, and therefore we think it’s important to consider it as a topping.

But what makes parmesan cheese so different from other cheeses?

Parmigianino Reggiano Parmesan cheese is a hard, sharp, dry Italian cheese made from skim milk. Typically the cheese straw-colored and it always has rich, salty flavor.

Parmigiano-Reggiano is made from raw cow’s milk. The whole milk of the morning milking is mixed with the naturally skimmed milk (it is left in large shallow tanks to allow the cream to separate) of the previous evening’s milking, resulting in a part skim mixture. The milk is pumped into copper-lined vats (copper heats and cools quickly). Starter whey and Calf rennet is added to the milk mixture which curdles. The curd is broken into small pieces, and then is cooked to compaction. The compacted curd is collected in a piece of muslin before being divided in two and placed in molds. Each wheel of cheese weighs about 100 pounds.

The Reggiano is aged from 12 to 18 months. It is made all over the world, but the pest parmesan comes straight from Italy. Italy’s Parmigiano Reggiano is a top quality cheese, and is often aged 2 years before it is sold.

The origin of the cheese denotes that it comes from the region of Parma and Reggio situated in Emilia Romagna.

Grana Padano  Another type of cheese that is visually like Parmigianino is Grana Padano. This cheese is produced in many places of northern Italy. Padano is the term that is indicative of the Po River since Padano means “of the Valley of Po River.”

Like Parmigianino Reggiano, Grana Padano is a semi-fat hard cheese which is cooked and ripened slowly (for at least 9 months, then, if it passes the quality tests, it will be fire-branded with the Grana Padano trademark). The fresh milk produced is partly skimmed and is transferred into copper kettles and coagulated; the resulting curd is cut to produce granules with the size of rice grains, which gives the cheese its characteristic texture.

Though similar to Parmigianino Reggiano cheese, the younger Grana Padano cheeses are less crumbly, milder and less complex in flavor than their more famous longer-aged relative.

What’s in the shaker? Americans use the term “Parmesan” as a catchall phrase for many different Italian cheeses. True parmesan is Reggiano cheese. What is most typically found in the shakers is either imitation Reggiano, or several cheaper cheeses mixed together to create the effect of Parmigianino. There are cases; however, where what is in the shaker is the real deal!

All in all, there is some battle between the lovers of Reggiano and the lovers of Padano. Both are delicious cheeses, and which one you prefer simply depends on your particular taste.

At Sal’s Pizza, we serve you the real deal. Why? So you can have fresh quality ingredients every time you dine with us.

• Management and staff training before and during start-up
• Continued support through all aspects of day – to –day operation.
• Guidance from senior managers through all facets of recruitment, personnel management, culinary training, and business systems.