For years multiple networks have asked Nino Coniglio to put together a Podcast about pizza— but he figured he could only talk about sauce and cheese so many times before it became redundant. Luckily a lightbulb went off last month that we should create a podcast that’s about pizza in every way, including the pizza makers and their stories! Each one of you has a unique origin story relating to pizza that we want to explore and share with not only the pizza community that we know and love, but also, anyone in the world who loves pizza!
Owner and V.P. Allied Bakery Equipment, Stephen Bloom, sits down with us to talk all things ovens. Stephen helps us along in breaking down some of the science behind how ovens work, in our search for how to get the perfect pizza bake. --- Support this podcast: https://anchor.fm/thepizzapodcast/support
Rob Cevino of Taglio Roman Style Pizza talks with us about the ins and outs of running a successful business by catching the right trends, whether it's frozen yogurt or pizza. --- Support this podcast: https://anchor.fm/thepizzapodcast/support
Jersey Boy, New York Times Best Seller, and owner of the winner of Pizza Today's Pizzeria of the Year, Dan Richer comes on to talk about some of his methods to building a successful pizzeria, making the best pizza possible in any given moment, and his expanding love of fermentation. Get Your Copy of The Joy Of Pizza Today https://www.amazon.com/Joy-Pizza-Everything-Need-Know/dp/0316462411/ref=asc_df_0316462411/?tag=hyprod-20&linkCode=df0&hvadid=509360428262&hvpos=&hvnetw=g&hvrand=11122298930194366310&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9004405&hvtargid=pla-1223840494203&psc=1 Support Us: https://anchor.fm/thepizzapodcast/support --- Support this podcast: https://anchor.fm/thepizzapodcast/support
From Nino's old stomping grounds in Gravesend Brooklyn, to Jackson New Jersey, Peter Grippo knows how to do it right, and shares with us advice on life, business, and getting your jaw broken.
The best Pizza Maker in Westchester County, Mark Vecchiarello of Hartsdale House of Pizza kicks back with us to chat about his pizza beggings. From his start in culinary school to working as a food and beverage director for a major hotel, as well as a brief stint in Construction, Mark gives 100% on everything. Mark's career is based on one principle, making simple food as spectacular as possible
The ORIGINAL Pizza Nerd, Andrew Bellucci sits down with us and tells an in-depth history of Lombardi's Pizza, commonly known as the first pizzeria in America. From the very beginning of Lombardi's to his revival of this New York institution, to his appearance in the acclaimed Untitled Pizza Movie, Andrew is an absolute wealth of knowledge in all things pizza!
Giovanni "Gio" Mauro of Pizzeria Monzú, let's loose with us. Enjoying a few drinks and slices, we chat it up with this Las Vegas superstar about everything from family names to health standards.
New York Native, Tommy Iannucci chats with us about everything from war to God, and of course pizza, and how those three things took him around the world, leading to him opening up the first VPN-certified establishment in Hawaii.
One of our favorite people in the world, James Trees, takes some time from his busy schedule to talk about everything from his time working with Gordon Ramsay, what makes a digestible product, to the intricacies of running a restaurant in Vegas, and so much more!
The pizza maker who took the internet by storm, and an all-around amazing person, Miriam Weiskind, sits down with us to talk about her journey into the pizza world and the power that pizza can hold. More info on Mirium: @thezareport Thezareport.com https://www.youtube.com/watch?v=6E0ilkXyamk&t=3s Shop coming soon!
Certified authentic Neapolitan Pizza Master, Giulio Adriani, takes some time off from Consulting, surfing, and being an all-around badass to sit down with us and talk about why he is one of the top pizzaiolos on the planet. https://www.giulioadriani.com/
Zazzy's Master Pizzaiolo Domenico Tolomeo dives deep into his personal history as a chef, his challenges growing up in an Italian-speaking household in America, and so much more! https://zazzys.com/ https://www.instagram.com/mimmo_pizzaiolo/
New Jersey native, Al Santillo sits down with us to talk about everything from bread and pizza, to Frank Sinatra and world history.
Vicar for Development for the Roman Catholic Diocese of Brooklyn and the Administrator of St. Bernard Parish, Msgr. Jamie J. Gigantiello Talks with us about the Giglio Feast, as well as his experiences growing up in Brooklyn For more information on the Giglio feast: https://olmcfeast.com/
Modernist Cuisine's Stephanie Swane gives us a sneak peek of their upcoming book Modernist Pizza, all the work that was behind it, and things she learned along the way.
Corto Olive Oil's Master Miller, David Garci-Aguirre, sits down with us to to talk all things olive oil, and why the oil you're using may be holding your food back. David explains the necessities for a quality olive oil, from harvest, to the chemistry involved in refining it.
Allison Fasano talks with us about Nona Style, Growing up in Brooklyn, and what is behind good food.
Our good friend Lou Crisci, of Crisci's Restaurant, came on down to talk about the changes in Williamsburg, his family's history in America, how Tony Danza played him in the 1998 film "A Brooklyn State of Mind, and so much more.
Giuseppe Viterale, owner of Ornella in Astoria Queens, came down to Brooklyn to talk with us about Italian heritage, family times, and doing things for yourself.
Fred Mortati of Orlando Foods on his experiences growing up, food distribution, the progression of food products including San Marzano tomatoes, and coming out on the other side of the COVID 19 Pandemic.
ABOUT FRANCISCO MIGOYA THE COOKING LAB HEAD CHEF Francisco Migoya is the co-author of Modernist Bread and leads the Modernist Cuisine culinary team as head chef. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier. Gremi de Pastisseria de Barcelona awarded him the Medal of Master Artisan Pastry Chef (2013). Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as an executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.
Our close friend Mike Vittorio, gives us insight into growing up as a first generation Italian-American, running a restaurant, Sicilian Pizza and much more.
Our guest, Joe Riggio, dives deep into, the history of his pizzeria NY Pizza Suprema, his father's experience moving to America, the qualities of good pizza, and so much more! Joe's NY Pizza Suprema, is among the best slice shops in New York. Established in 1964 by Joe's Father Salvatore Riggio, Pizza Suprema is truly near and dear to our hearts here at Brooklyn Pizza Crew.
In the episode of The Pizza Podcast Lorenzo Collela Join's us to talk about growing up in the Pizza Industry in Connecticut working class neighborhood In 1967, at a time when Richard Nixon was still the president, Joe's Pizza became the first pizzeria to open in the town of New Canaan. Originally located on East Avenue, the pizzeria was opened by Neapolitan Joe Colella alongside his wife Annunziata “Nunzia” Colella. Joe and Nunzia made special lasagnas, manicotti, pizza dough, the sauce, and eggplant parm from scratch. The meatball recipe still made each day at Joe's Pizza is the very one Nunzia brought with her from Italy. Over the years Joe's Pizza moved twice. Joe's was moved to Forest Street, which today shares a rear entrance area with Joe's Pizza's current location on Locust Avenue, where Joe's moved and has been since 1995. More than fifty years later Joe's is now run by Lorenzo Collela and continues the tradition of serving up homemade pizzas, pastas, grinders, salads and entrees to hungry New Canaanites. Through Superbowls, Halloween nights and providing homemade beef stew to first responders during blizzard, Joe's Pizza is the best pizza in town!
In this episode we talk to Louis Termini from Ignazio's Pizza in Brooklyn NY. Louie is another one of the Unknown Great's in Pizza. He started making pizza in the 1940's in his father's jazz club on the Bowery and Went on to open 7 successful shop's in Connecticut before opening the very successful Ignazio's Pizza which is located under the Brooklyn Bridge.
Anthony Falco and The Rad Times Crew Stopped by To Explain Everything from they're history is the pizza Biz Philosophies We even get into String Theories and the MultiVerse
Tom Degrezia from Sofia's Pizza Shoppe join's us on the first episode of The Pizza PODCAST For years multiple networks have asked Nino to put together a Podcast about pizza— but he figured he could only talk about sauce and cheese so many times before it became redundant. Luckily a lightbulb went off last month that we should create a podcast that's about pizza in every way, including the pizza makers and their stories! Each one of you has a unique origin story relating to pizza that we want to explore and share with not only the pizza community that we know and love, but also, anyone in the world who loves pizza!
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