"cono italiano" news and stories

First there was Crispycones, than K! Pizzacones in New York City and now Cono Italiano brings us the next innovation in the pizza cone craze. Earlier this week, Cono Italiano stopped by the Slashfood offices for a taste test of their original, meatball parm, taco and breakfast pizza cone varieties.

Cono Italiano started in Europe in 2001 and made its way over to the States in 2008. Since that time, the company has been fine tuning the product, getting it ready for mass market. While there are only a handful of locations on the east coast where you can get the pizza cones right now, they'll hopefully be in more stores soon, and as well as stadiums, schools and the frozen food aisle at your local supermarket.

One cone will run you 220 calories, 4 grams of fat and 350 mg of sodium. Compared to the numerous fast-food items we've eaten, that's nothing. According to Cono Italiano, "The calories per cone are equal to or less than the traditional wrap, with 40% less sodium."

So how do these pizza look-a-likes actually taste?

The pizza cone is coming to American shores. Our big question: how did the Italians beat us to this one?

True, pizza itself originated in Italy, but in the century or so since "tomato pie" made its debut stateside, it's Americans who have been at the forefront of perfecting how to eat it on the go (along with pretty much every other food).

Yet the pizza cone hails from Milan. It's ingenious, really -- not so much as a great conceptual leap but for the way it blends a lot of what's already out there (pizza pockets, calzones, all manner of wraps) into an even more perfect form. If you've ever stood in a crowded New York pizzeria and folded your slice in half for easier eating, you're liable to look at the pizza cone, slap your forehead and go, "D'oh! Why didn't I think of that?"

Made from a "proprietary dough," the pizza cone promises drip-free, spill-free enjoyment of what is essentially an inside-out slice of pizza, but its makers, Cono Italiano, aren't stopping there.

More after the jump ...