I came across a good source the other day that informed me that some of the very famous pizzerias in South Jersey are using GANGI tomato products. I have never come across that product and worked at two major pizza distributors. can someone chime in on that, and please advise what cuts against that.
Also I was told that the cheese some of them use is cheddar that comes in a 50 lb block, any info on that; definitely Wisconsin cheese.
Thank you for any info.