Introducing HSN’s New 2024 Fall Sponsors: When in Rome

When In Rome has been in business since 2022.  They are family owned, operated and can be contacted on their website at wheninromefoodtruck.com

As we begin our partnership with When In Rome they had this to say about their unique perspective on food trucking and how they developed their menu:

We typically go to festivals and breweries in Beaver County and also do private events per request.

Starting in 2023 we began working with Hopewell Football boosters, as we wanted to do something in our community.  We were invited to work the Homecoming parade, in addition to donating a team dinner for the players and coaching staff last season and we will continue that this year also including our cheerleaders.  We are looking forward to being at the quarterback clubs “wine fest” in October.

When In Rome is eager to begin with with other sports boosters and welcome them to reach out to see what they might be able to put together for our athletes and events.

We came about because of the food truck boom from a few years ago which sparked the idea. “I kept thinking, what if we did a specialty pizza, something totally different than what people around here are used to and without the overhead of a brick and mortar it was a no brainer to start this business.”

The Approach to a Unique Pizza:

We use all top quality ingredients, no short cuts in all of our ingredients even as far as using DOP products like (official seal from Italy indicating authenticity) San Marzano tomatoes directly from Italy.  We also use specialty garlic called music garlic(🎵 🧄 🌶️)in our sauce.

Our pizzas aren’t the regular round pizzas that are typical at most pizza shops or even the Sicilian style square cuts that some shops sell.  We offer a “Pinsa Romana” style pizza which is a type of flatbread that originated in ancient Rome and is similar to pizza but has some key differences:

    •    Dough

Pinsa dough is hand-pressed and stretched instead of rolled, and has less gluten than pizza dough. This gives Pinsa a light and airy crust that’s crispy on the outside and soft and spongy in the middle, unlike pizza’s springy bite.

    •    Preparation

Pinsa dough goes through a maturation process that can take 3–48 hours, depending on the strength of the flour, and a slow leavening process that can take 24–120 hours in the fridge.

    •    Toppings

Pinsa can be topped with a variety of ingredients, including , olive oil or tomato sauce bases, deli meats, and mozzarella, burrata or ricotta cheeses, really the possibilities are endless.

Our pizza menu is pretty consistent: our standards are cheese, pepperoni and sausage which are typically the favorites but we do have specialized pizzas as well such as our prosciutto which has olive oil, mozzarella as the base and then is topped with arugula, cherry tomato and prosciutto after the pizza is cooked. We then drizzle a balsamic glaze on the top to finish it off.  We also offer a vegan version of this which is called the Bianco (no prosciutto).

Our top seller is our “Hot Nonna”. The Hot Nonna is a tomato based pizza topped with a thin layer of mozzarella, an abundance of pepperoni and sausage, ricotta cheese as well as jalepeno peppers, after coming out of the oven the pizza is then drizzled with mikes hot honey to top it off!  🌶️

We took the time to research how we wanted to present our food, even tracing our roots through Italy by taking a trip there 2 years ago. The first thing I did when I got to Rome was search out Pinsa Romana to compare our quality vs the home country. I had to know where we stood.  I’ll be honest here, I couldn’t tell the difference.  It was exactly the same, only difference is their establishments had way more options on toppings.  I try to keep it simple, because I don’t want to confuse customers and I want everything to be fresh.

Look for Hopewell’s new food truck, When In Rome at all of the sporting events, and reach out to them if you’re trying to plan your next event.