Pizza Today: A Q & A with Paul Cataldo
Pizza Today, the leading magazine for pizza professionals, recently published a “Meet the Maker” feature on World Pizza Champion Paul Cataldo.
Indiana Pizzaiolo Wins Big Using Bay State Milling Flour
……Tucked away in Cataldo’s suitcase will be a carefully-packed plastic bag of Heritage High Gluten Flour. It’s the backbone of a pizza that’s all about the crust. He knows he’ll need it if he wants to translate his Vegas Fortuna (Italian for luck) into a win on an even bigger stage.
A top prize at international pizza contest was 'long time coming' for Elkhart's Paul Cataldo
Food writer Marshall King writes about Paul Cataldo’s Vegas Fortuna. Marshall describes the pizza as: “It’s a remarkable balance of toppings with a light, airy crust that crunches at the edge.”
Dining A La King: Elkhart's Carmela Cataldo has bright pizza competition future
Carmela, best known as “Carmie,” is 16 years old. She was the youngest of the 45 competitors. It was her first competition. She missed third place and a cash prize by a point.
She’s pleased. Her dad — Paul Cataldo, owner and operator of Antonio’s Italian Restaurant in Elkhart — is proud. Customers and fellow employees are congratulating her. This would be what you’d call a great start.
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