COMPETITION: Bacon World Championship
SALVATORE “TORE” TRUPIANO
DOMINIC’S ITALIAN RESTAURANT
268 HARBOR DR S. OCEANSIDE CA 92054
Born in Monroe, Michigan, Tore was lucky to be exposed to foods of the world at a very young age. Born to immigrant parents with a dream to open a restaurant in the United States. My father Damiano, handled the front of the house. My mother Santina, handled the kitchen. I knew quickly that food was in my future. Restaurants were opened in Illinois, Michigan, and Ohio. In 1986 the family decided to make the move to the west coast. Restaurants were opened in Orange and San Diego counties. Tore’s big break happened when he opened up a box of cracker jacks and found a culinary degree. That was a sure tell sign, plus the clusters of popcorn and peanuts are always a bonus. Pizza Festiva is the place we ought to be so we loaded up the truck and competed in Las Vegas. Divisional winner in 1995 with a BBQ Chicken Pizza, 1996 with a breakfast pizza, and 2008 with the Mardi Gras Pizza.
In 2010 Tore decided that there was more to cooking than Italian cuisine and pizza. A food truck that featured freshly smoked meats. Tore found a new love, pork, brisket, chicken, and the other main meat, bacon. Mastering the art of smoking was a fun activity that quickly turned into passion.
Top Food Truck, "Food Truck Wars" by Meals On Wheels, San Diego 2012
1st place, Iron chef, 2nd Annual Wild West BBQ Championship at Knott’s Berry Farm, Buena Park, CA 2011
1st place, people's choice, The Little Engine That Could State Championship, Vista, CA 2011
2nd place, Iron chef, The Little Engine That Could State Championship, Vista, CA 2011
3rd place, Pork Ribs, The Little Engine That Could State Championship, Vista, CA 2011
7th place, Brisket, Lake Havasu Music, Brews, & BBQ Championship, Lake Havasu, AZ 2012
3rd place, Big Bite Bacon Fest, San Diego County Fair, San Diego, July 2014
3rd place, Big Bite Bacon Fest, Queen Mary, Long Beach, CA, August 2014
There is always a way to deconstruct, twist, flip, and turn a basic traditional dish and make it a wild dripping off the walls culinary piece of art. In 2012 Tore decided to return back to his roots and rejoin the family business. With new locations on the horizon, Tore took the reins at the 2 harbor locations. “You can take the pit master out of the pit, but you can’t take the pit out of the pit master.” Tore created the Maple and Bourbon porchetta. It is an infusion of the classic Italian porchetta infused with the flavors of the good ol’ south. The flavors just pop, especially since the twist is an Asian style bbq sauce. A multi-cultural creation that just screams “EAT ME!” The next chapter combines the craft of making pizza and the skills of a pit master.
Pizza expo 2016, Las Vegas, NV, Tore debuted his last creation, “The Big Easy”. Smoked provolone and mozzarella blend, ground duck, ground alligator, shrimp, and caramelized onions, and fried okra.
2016 brought the biggest accomplishment yet, representing the United States of America as part of the U.S. Pizza Team. The Groupon U.S. Pizza Team was founded in 2000 with the goal of bringing competition and excitement to the pizza industry. Since its formation, the Pizza Team has participated in an international event every year, most frequently at the World Pizza Championship in Parma, Italy.
Tore has a nice collection of awards that can often be purchased on eBay. They include ...but it tastes like chicken 2011, Michelin stars sold individually, best mullet trophy 1987, blank James Beard awards, available in 5 different languages, and most 4 hour shifts worked in 8 hours consecutively. Tore can often be seen working after hours, perfecting new and exciting dishes. Current experiments include aspartame crusted giblets, lard fat deep fried kale chips, sugar coated excuses, and pate filled cupcakes, just to name a few. Tore has been contacted by the peeps at Guinness world book of records for possibly creating the world’s smallest amuse-bouche. Tore is waiting for a publishing house to pick up his book, “She will love you, just give her a food-gasm.” Tore enjoys spending time with his family, watching them cook and clean for him. Using the business expense account for eyebrow waxes and manicures.
Future fan club members can contact me at firstname.lastname@example.org or 760-754-1881 or 760-533-0673