Long before viral food mashups like the cronut and ramen burger, Americans were gaga for the fusion of two staples from Italian and Jewish cuisines: the pizza bagel. Its origin is, as Moment magazine put it, “a mess of competing claims,” with bakeries in California and Massachusetts claiming to have invented the pizza bagel in the 1970s, and yet another in Cleveland saying it did so in the 1950s. But Carmine’s, the New York-based Italian restaurant chain that has a line of jarred tomato sauces, is focused less on the pizza bagel’s past than its future. The brand is partnering with Tompkins Square Bagels to put pizza bagels on the menu at the bagel shop’s four locations , all of which are located in Manhattan, for the month of May. For Carmine’s, it’s about getting consumers to consider using its sauces on foods in addition to spaghetti. “We’re really creating new reasons, and I would say new moments, to use it with family and friends,” Erin Pepper, who heads the retail and product marketing arm at Carmine’s, told Retail Brew. “We really like to think of Carmine’s as a sauce that’s more of a pantry staple. So ‘Carmine’s,’ you think pasta, but it’s not just a pasta sauce.” Keep reading here.—AAN |