……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.
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.”
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.