Podcasts about Neapolitan pizza

Peter's brother Harry was with Peter the day they discovered Pizzeria Beddia about eight years ago. They watched together as Joe Beddia rocketed to superstardom in the pizza world (not because of us, but our timing was pretty good). So, when Harry called Peter a few weeks ago, excited to have found "the next Pizzeria Beddia," he was taken very seriously.Harry then introduced Peter to Dave Ravanesi, the founder and solo pizzaiolo of Ravanesi Pizza Napoletana in Glen Mill, PA, just outside of Philadelphia. Ravanesi's is currently one of the worst kept secrets in Philly, in that word of mouth is rapidly spreading the rave reviews without the help of any social media. By the time you read this, it will probably be even harder to get a pizza there, but the key is to call a day ahead and order your "dough(s)" before you show up. Without that, fahgetaboudit (though he sometimes has extra doughs available for newbies who didn't know any better). Here's the number: (484) 840-8912. Tell whoever answers that you heard about them here on Pizza Quest (that and about $25 bucks should get you a dough ball, soon transformed into a pizza).Before you go, be sure to listen to this conversation, in which Dave and I digress all over the map; from pizza, to jujitsu, to country rock (yes, he's also a published song writer), to the passion, dedication, and drive it takes to become a true craftsman. Hey, act quickly; the secret is out...Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

From a newlywed decision to go all-in on his dad's pipe dream of opening a pizzeria to making practice dough in his hotel room and ranking fifth in the World Pizza Championship, Landon is a stellar example of the power of learning through action. Tune in for an episode brimming with — to quote our guest — “the beautiful process of learning something new and being humbled by how much you don't know.” 

Don't miss this episode, get my FREE “Top 3 Ways You're Killing Your Restaurant Profits and a bonus at www.restaurantrockstars.com/profits then go out there and Rock YOUR Restaurant! Every restaurant has its own unique story. But this one carries on a 152-year tradition. In this episode of the Restaurant Rockstars Podcast, I'm speaking with Francesco Zimone. Francesco grew up in Naples, Italy where pizza and pizza making are a time-honored tradition. Francesco is an ex-finance person turned movie maker, turned pizzeria impresario who has brought authentic Naples' pizza to America with four restaurant locations. As a young boy, he frequently visited L'antica Pizzeria da Michele for many family get-togethers. This pizzeria is not only famous for its century plus old recipe, but also notably appearing in the classic film Eat, Pray, Love! Listen as Francesco shares: • Careers in Finance and movie making before starting his restaurant journey. • How he brought his Neapolitan roots to Hollywood to authentically establish L'antica Pizzeria da Michele here in America • Opening new locations in New York City, Santa Barbara and soon to be Long Beach just four years after founding L'antica in Hollywood • The true meaning of hospitality and how to build a winning team • Why responding to every online review matters • Leadership, company culture and loyalty And of course, chasing the American Dream, wearing “all the hats” and never wavering on his authentic vision. The episode also highlights the business challenges faced due to COVID, how Francesco adapted to that and his vision of a restaurant as a place that brings people together in a warm, hospitable manner. Learn about Francesco's passion for food and quality, and how he is propagating this legacy in America. From his inspiring story, gain insights on running a successful restaurant and see the passion it takes to deliver a memorable dining experience. Roger Thank you to our sponsors: The Restaurant Academy: Everything you need to know to optimize profits and maximize sales https://restaurantrockstars.com/joinacademy/ Sculpture Hospitality is the solution to improve your bar or restaurant inventory and gain healthier profit margins! https://SculptureHospitality.com/rockstar The Birthday Club – Get new and repeat business, fill your tables, and boost sales with Birthdays: https://jointhebirthdayclub.com/BirthdayRockstar/ Popmenu: For a limited time only, popmenu is offering our listeners $100 off your first month plus an unchanging lifetime rate. FREE Demo: https://www.popmenu.com/rockstars

Our guest is Yohan Ourliac, the chef/owner of the Neapolitan pizza food truck “Pizza Bella'' located in Iizuka City, Fukuoka Prefecture in the southern part of Japan.Yohan is originally from France and worked in Australia, Canada, Korea, eventually arriving in Japan eight years ago, where he found his calling of making great pizza for his customers, many of whom became his friends.In this episode, we will discuss why a young Frenchman decided to move to Japan and become a pizzaiolo, how he started and runs the successful food truck business in a foreign land, how he built a network of close friends in Japan, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Kali ini Chef Ray bersama Chef Ivan membuat Neapolitan Pizza menggunakan Pizza Oven Alfa Forni Moderno. Ada 5 jenis pizza yang dibuat oleh Chef Ivan dan 1 Duck Breast yang dibuat oleh Chef Ray menggunakan alat ini. Tonton video selengkapnya di #RayJansonRadio #350 PIZZA OVEN MODERN WITH IVAN LEONARD MANGUNDAP | RAY JANSON RADIO Enjoy the show! Instagram:Multi Flashindo Karisma: https://www.instagram.com/mfk_pt Ivan Leonard Mangundap: https://www.instagram.com/ivanleomangundap DON'T FORGET TO LIKE AND SUBSCRIBE ! Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio TikTok: https://www.tiktok.com/@rayjansonradio Let's talk some more: https://www.instagram.com/rayjanson #RayJansonRadio #FnBPodcast #Indonesia #IvanLeonard #Pizza

Los Alamitos, California is not known as a pizza haven. That is about to change thanks to Landon Pietrini of Pietrini Pizza Napoletana. Landon is now an international pizza star, having placed 5th at the recent World Championships, and is putting his town on the map.Pietrini's is no longer a local roadside secret, as the Pietrini family has staked out their own slice of the Orange County dream not too far, actually, from Disneyland. Big crowds are now lining up for Landon's wood-fired beauties and the sky is the limit. Hear all about it right here, on this week's episode of Pizza Quest.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Family Guy show runner, Alec Sulkin, defends Boston, and Arthur goes through the Washington Post's regional pizza guide.  Alec Sulkin is a Twitter legend (back when Twitter was fun). For years he was a writer for Family Guy and is now the show's show runner. He's Executive Producer of the Ted movies and A Million Ways to Die in the West. Currently he's the co-host of the “A Typical Disgusting Display Podcast”.Alec defends Boston pizza, talks food drama while interning at SNL, and explains how picketers eat while striking in Hollywood.This podcast is brought to you by, Ooni Pizza Ovens. Go to Ooni.com for more information. This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information.Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

Pizza is Harleigh's love language, but Malaika's gluten avoidant love affair. This episode takes a journey around Italy, a la Liz Gilbert, to learn about the foundations, rules and certifications of Neapolitan Pizza. Cafe KoKo: https://www.cafe-koko.co.uk/ Bubala, Spitalfields: https://bubala.co.uk/ Chef Vicks: www.instagram.com/chefvickz The True Neapolitan Pizza Association (Associazione Verace Pizza napoletana, AVPN): https://www.pizzanapoletana.org/en/ Pizza Pilgrims Cookbook: https://www.amazon.co.uk/Pizza-Pilgrims-Recipes-Backstreets-Italy/dp/0007504306 A Guide To Pizza Styles: https://foodism.co.uk/guides/expert-guide-to-pizza-styles/ Vezzo Thin Crust Pizza, NYC: https://www.nycthincrust.com/location/vezzo-thin-crust/ Roberta's Pizza, NYC: https://www.robertaspizza.com/ (00:00:00) - Intro 00:02:18 - Malaika's shrimp burgers 00:06:09 - Harleigh's visit to Bubala, Shoreditch 00:13:03 - Gluten Free Pizza at Cafe Koko, Camden 00:14:85 - Neopolitan Pizza 00:26:29 - Roman Pizza 00:29:03 - Pizza al taglio 00:29:28 - Sicilian pizza 00:30:30 - New York style pizza 00:41:48 - Other American style pizzas 00:46:19 - Pizza pet peeves 00:49:29 - Fast food pizza Love this podcast? Support us here: ⁠⁠⁠⁠⁠⁠⁠https://www.buymeacoffee.com/sonderandsalt⁠⁠⁠⁠⁠⁠⁠ Follow the podcast for updates and video content ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! You can follow ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Harleigh on Instagram here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠follow Malaika right here. ⁠

On this week's episode of Pizza Quest, Peter talks with Peyton Smith of Mission Pizza in Winston-Salem, NC. Peyton found his calling, his life's mission if you will, when he fell in love with real Neapolitan pizza in Italy and decided to bring the experience home to the city of Winston-Salem, North Carolina. After nearly ten years, Mission Pizza Napoletana has become a pilgrimage point for pizza freaks near and far, and has been recognized as having one of the best pizzas in the country.Note: On Sept. 10th, 2023, Peyton will be hosting Peter for a Sunday Pizza Brunch at Mission Pizza, where Peter will be signing copies of "Pizza Quest: My Never-Ending Search for the Perfect Pizza."  If you're in the area, here is the link to the ticket information: https://www.exploretock.com/missionpizzanapoletana/event/431227/pizza-quest-brunch-with-peter-reinhartClick here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Chefs Thomas McNaughton and Ryan Pollnow,  the creative minds behind San Francisco's award-winning Flour + Water, join Peter to discuss their newest restaurant, Flour + Water Pizzeria. Located in the heart of the city's North Beach neighborhood (aka Little Italy), Flour + Water Pizzeria will switch the focus from the Neapolitan style that earned them their legendary status in SF's Mission District, towards a Neo-Neapolitan New York Style. Why the change? Tune in to find out all about it.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

On this episode of Pizza Quest, we catch up with the biggest rock star in the pizza universe, multi-world pizza champion Tony Gemignani. Tony is the owner of Tony's Pizza Napoletana and Pizza Rock, along with many other restaurants, bakeries, pizza schools, and even a new bagel shop in San Francisco called Dago Bagel. He tells us about his biggest project ever, the launch of dozens of Slice Shops by Tony Gemignani franchises across the country.Despite all that, the main focus of today's conversation is to tell everyone about the upcoming San Francisco Pizza, Beer, and Bagel Festival on August 19th in North Beach, the "Little Italy" of San Francisco. There are only a few tickets left for this day long blow-out, so if you are planning to attend or want more details, the event page can be found here: https://www.eventbrite.com/e/sf-pizza-bagel-and-beer-festival-tickets-643914444437Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

One of the recent paradigm shifts in the pizzeria world is that customers are now familiar with and in search of many styles of pizza, be it classic Neapolitan, New York and New Haven, thin-crusted parlor and bar pizzas, Detroit and Sicilian thick crusted, and all of the variations in-between. In response, a number of popular pizza experts have expanded their repertoires to include pizza styles that were not part of their original menu.In Denver, Colorado, Mark Dym has long been known for his award-winning Neo-Neapolitan-style pizzas at Marco's Coal-Fired Pizza; while Giulio Adriani has been a go-to teacher, trainer, consultant and trail blazer in the wood-fired Naples-style pizza realm. In this conversation with Peter, they discuss  shifting customer demands and how they are expanding their own repertoires to stay one step ahead of the curve.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Over twenty years ago, Jonathan Goldsmith fell in love with traditional Napoletana wood-fired pizza while living in Italy, and then became a mid-life apprentice to the local pizza masters.  He then decided to bring the experience back to his hometown of Chicago, where this style was still a new thing. Spacca Napoli was thus born on the North Side, and has become a pizza pilgrimage destination ever since, even in pizza-crazed Chicago, loaded with every style of pizza known to man.  There's something about the inner connection that Jonathan has with his pizza roots, a genuine soulfulness, that is experienced by his patrons, who view him as the padrone of Spacca Napoli and as their own link to the authenticity he so clearly honors. Jonathan returns to Pizza Quest  in this episode to elaborate on his unexpected journey in becoming one of the pizza community's most beloved ambassadors of the true craft.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Alessio Lacco, founder of Atlanta Pizza Truck, discusses his new ventures in the pizza industry, including pre-mixed flour and frozen dough delivery, and his one-of-a-kind, AVPN-certified Wood-Fired Pizza Truck.  

On this week's episode, join Peter for an illuminating conversation with the team that brought L'Antica Pizzeria da Michele to California, and now, to New York City. How do they recreate, re-imagine, and live up to the over-hyped expectations of the legendary pizzas from the original "mother house" in Naples? With a lot of hard work, as you will learn when you listen to this latest episode of Pizza Quest, recorded at the 2023 International Pizza Expo.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Summary Leo Spizzirri talks to Peppe Miele about Neapolitan pizza and their passion for teaching the finer details of its history and technique. Highlights

Daniele Uditi is a pizza rock star, establishing his uniquely personal Neapolitan pizza technique (along with his signature Cacio e' Pepe pizza) at Pizzana, his destination Los Angeles restaurant (with more locations popping up around the country, as you will hear). Daniele is also the head judge for the popular Hulu competition show, Best in Dough. He shares his journey and all the Pizzana news with Peter on this new episode of Pizza Quest, recorded at the recent International Pizza Expo in Las Vegas.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Two pizza guys with two unique journeys: John Puckett founded Caribou Coffee, grew it, sold it, and then bought into a Neapolitan Pizza joint called Punch. He shares Punch's growth and the choice to grow it slowly into a dozen locations. Fascinating story of how Punch's business flipped from mostly dine-in, to mostly delivery during the pandemic. Plus, Chris Kolstad made mistakes as a young man - how he went from prison to a business owner of the Pizza Man in suburban Columbia Heights, Minnesota.

Luis ignored all warnings and opened up a mobile pizzeria — more vintage Italian three-wheeled mini truck than food truck — then followed his own map to success. Tune in for the value of novelty, perks of limitation, and approaching your business as a series of “one of one” endeavors rather than a single, scalable concept. 

Town Square with Ernie Manouse airs at 3 p.m. CT. Tune in on 88.7FM, listen online or subscribe to the podcast. Join the discussion at 888-486-9677, questions@townsquaretalk.org or @townsquaretalk. According to the Harris Poll, pizza is America's favorite food. Given how many different styles and types of pizza there are, everyone has an opinion on the perfect crust, toppings, and of course, their favorite pizzeria. For the full hour, we talk with CultureMap Houston food editor Eric Sandler who shares his knowledge on the best and most well-known pizza restaurants in Houston. We taste the pizza pies from some local restaurants well-known for their pizza: Star Pizza, Rudyards, Pizaro's Pizza, and Saint Arnolds Brewing Company.   Plus, listeners share their opinions on what makes a great pizza and their favorite pizza spots in town.  Guests: Eric Sandler Food Editor, CultureMap Houston   Anthony Calleo Chef, Rudyards   Nicole Bean President, Pizaro's Pizza   Mike Pittman Director of Operations, Star Pizza   Ryan Savoie Executive Chef, Saint Arnold Brewing Company Town Square with Ernie Manouse is a gathering space for the community to come together and discuss the day's most important and pressing issues. We also offer a free podcast here, on iTunes, and other apps

Diese Folge könnte auch den Titel "Zurück zur Einfachheit" haben. Angelockt wie die Motten vom Licht, kam ich natürlich in erster Linie zu Gaspare und Noemi Squitieri um über die Pizzeria "Pizza Zulu" in Fürth zu sprechen, welche jetzt zu den Top 50 Pizzerien der Welt gehört. Wir trafen uns allerdings in ihrem anderen Restaurant Terramia in Nürnberg, welches neben dem Warenlager ihres Großhandels und der Pizzaschule kleine, längst vergessene neapolitanische Köstlichkeiten zaubert. Dort gerieten wir, nachdem wir über den Werdegang der Familie sprachen, ins philosophieren über Liebe und Leidenschaft zum Thema Essen und Lebensmittel. Um dann schließlich zu er Erkenntnis zu kommen, dass es manchmal wirklich nur sehr wenig braucht, um ein weltklasse Gerichte zu kochen...FETT & Rauchig findest du auch auf INSTAGRAM: fettundrauchigWer FETT & Rauchig unterstützen möchte, der kann das hier tun! https://www.patreon.com/fettundrauchigIch freue mich außerdem sehr, wenn ihr den Podcast bei iTunes und Spotify bewertet und auch, wenn ihr euren Freunden, Kollegen oder sogar euren Feinden von Fett & Rauchig erzählt!Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Neapolitan pizza-making is the ultimate proof that Italy's super power is deliciousness. It's on the UNESCO intangible world heritage list. Want to try Laura's top three pizzerias where you are guaranteed to experience a delicious Neapolitan pizza tasting menu? Do you know how Pizza Margherita and Pizza Marinara got their names? Both steeped in history so have a listen to find out why! The history of pizza as a flatbread dates back many centuries. It was only after tomatoes were brought to Europe in the 16th century that Neapolitans began using them as a topping for their flatbreads and pizza evolved into what is known today as Neapolitan pizza.

Yes, we know you love pizza.  Yes, you tell all your friends that you know more about pizza then them and you tell them THE PLACE to get the proper Za for your region of the world!  And we're all grateful for you...but there is someone that knows a little bit more about pizza and is gonna teach us all a few things so we can have a better time eating a slice.  Scott Wiener has a few credentials that he can hang his hat on...  he's the founder of ScottsPizzaTours in New York City.  There's a documentary about him, he has online pizza classes, rasies funds and awareness for hunger relief all around the courtry called Slice Out Hunger.  He's a professional pizza EATER!...just won first place on the Hulu Pizza TV show "Best In Dough," is in the Guiness Book of World Records, but more importantly he's the most knowledgeable person in the field of pizza BY FAR!    aaaaaaaaand we're gonna tell you the perfect Christmas gift to give anyone on your list and that's no spud!

Tune in to hear the boys chat with one of the most recognised, sampled voices in hip-hop, Fatman Scoop! In this special episode, the boys uncover stories of Scoop's highs and lows, debate between New York and Neapolitan Pizza, and mostly discuss his upmost love for Italian cuisine. Everybody get your hands up and join us for this jam-packed ep! sooshimango.com Produced by Head On Media. headonmedia.com A Spotify Exclusive Podcast.See omnystudio.com/listener for privacy information.

CHANGING THE GAME Through real Estate Ep 23 This week in the podcast we had the opportunity to talk to Michael Signorelli the owner of Pizzeria Bella Vista by Signorelli He takes us through his journey on how he transitioned out of the military to becoming a family food truck than what we now know as Pizzeria Belle Vista. This episode contains so much knowledge on how to run a successful business, having a great team around you, how covid impacted there business, and how they had to pivot in order to survive. We also uncovered the secret to real italian style food, sauces, and much more! Pizzeria Bella Vista Facebook: ( https://www.facebook.com/PizzaBellaVista/ ) instagram: https://www.instagram.com/pizzabellavista/?hl=en website: https://www.pizzeriabellavistabysignorelli.com/ FOR MORE INFO ABOUT US CHECK OUT : https://linktr.ee/Wynningteam757 *****DISCLAIMER**** I AM NOT A CPA, ATTORNEY, INSURANCE, CONTRACTOR, LENDER, OR FINANCIAL ADVISOR. THE CONTENT IN THESE VIDEOS SHALL NOT BE CONSTRUED AS TAX, LEGAL,INSURANCE, CONSTRUCTION, ENGINEERING, HEALTH OR SAFETY, ELECTRICAL, FINANCIAL ADVICE, OR OTHER AND MAY BE OUTDATED OR INACCURATE; IT IS YOUR RESPONSIBILITY TO VERIFY ALL INFORMATION YOURSELF. THIS IS A PODCAST AND YOUTUBE VIDEO FOR ENTERTAINMENT PURPOSES ONLY

This episode is brought to you by Sendlane.   Edouard says, “our mission is to be stay brand ambassadors of Naples and we will not change that. And if I have to have lower profitability because I am using the best ingredients, I will do that. And if I have to stay in Naples and pay astronomical ocean freight, which is what is happening now with the logistical crisis, I will do that. I want to go to bed at night and know that I am making an authentic Neapolitan pizza, period. Otherwise I will do something else.”   Today we interview Edouard Freda, Founder & CEO of Talia di Napoli. Tali di Napoli offers people authentic Neapolitan pizza - made in Italy, by master pizzaiolos, using local, all-natural ingredients.   Edouard's approach to making the high quality pizza is rare in the frozen pizza market. He says “it's not a very capitalistic approach because when we pick ingredients, we go by taste and not buy price. And that's a mistake, if you ask any buyer. However, when we try the ingredients and we fall in love with them, and we look at the price, we're like, Oh, wow that's four times what we thought but we're ready to pay for the quality.”   We discuss:   * Grateful for the family business and the trust they place on him * Overview of the brand * How he got started * The opportunity they saw in the market * Why they want to bring Naples to the world * Breakdown of their model from craftsmanship to quality control to their unique freezing process * Why following the Neapolitan Pizza Guide is so critical to them * What he means by the “sleeping pizza” * Why their approach is not aggressively capitalistic * The story of the Margherita pizza * How they choose their local ingredients * Review of the products   Join Ramon Vela and Edouard Freda as we break down the inside story of Talia di Napoli on The Story of a Brand.   For more on Talia di Napoli, visit: https://www.taliadinapoli.com/    Subscribe and listen to the podcast on all major apps. Simply search for “The Story of a Brand,” or click here to listen on your favorite podcast player: Listen now.   *   This episode is brought to you by Sendlane.   Alright, guys, here's the deal: I have a gift for you from our primary Sponsor — Sendlane. They're giving away their online course eCommerce Academy - Email & SMS Marketing!   This course gives you the step-by-step playbook to drive more revenue and retention with email & SMS. This is typically a $500 package, but for our listeners, it's entirely FREE when you get started with your FREE 14-day trial of Sendlane.   When you do, chat with their support team and let them know you're one of our listeners to get full access to hours of course content that will help you make email marketing your #1 growth engine.   Visit https://storybrandgift.com to get the details, sign up for a free trial and get your gift!

Jess & Chris get political after visiting Naples, tackling free speech and the democratization of media in the post-social era. Also tackling way too much pizza, honestly. This is a bit of a call back to the original coffee mornings with bees, where we cover as much philosophy as we do observations on our daily lives. Hit us up on our Instagram @thetravellinghive and let us know if this is interesting and we should do more of this, or if we should just make with the funny and leave philosophy in the ruins where it belongs. Ciao!

In this podcast, Aaron Luttrull sits down with Randy Hobson to discuss his new venture, 2nd Language, in Evansville, Indiana downtown on 401 NW 2nd Street. Randy talks about his passion to bring Neapolitan Pizza to the Evansville food scene in his first restaurant, Pangea Kitchen and now Ramen and other Asian flavors to his newest place. He as also ventured into the take out scene with a new oven that can give nearly the same flavor as the Neapolitan Pizza, but with bigger pies for take out along with pre-packaged gelato! Randy strives to "do things as authentic as possible" with his love on international cuisine. Trust me, your tummy will be growling, just like Aaron's by the end of this podcast! www.taste2ndlanguage.com OPEN FOR LUNCH & DINNER: TUE - THURS 11-2 & 4-9, FRI - SAT 11-2 & 4-10 Music: It Just Makes Me Happy by Dj Quads

In this podcast, Aaron Luttrull sits down with Randy Hobson to discuss his new venture, 2nd Language, in Evansville, Indiana downtown on 401 NW 2nd Street. Randy talks about his passion to bring Neapolitan Pizza to the Evansville food scene in his first restaurant, Pangea Kitchen and now Ramen and other Asian flavors to his newest place. He as also ventured into the take out scene with a new oven that can give nearly the same flavor as the Neapolitan Pizza, but with bigger pies for take out along with pre-packaged gelato! Randy strives to "do things as authentic as possible" with his love on international cuisine. Trust me, your tummy will be growling, just like Aaron's by the end of this podcast! LINK TO VIDEO www.taste2ndlanguage.com OPEN FOR LUNCH & DINNER: TUE - THURS 11-2 & 4-9, FRI - SAT 11-2 & 4-10 Music: It Just Makes Me Happy by Dj Quads Follow me online here: https://linktr.ee/theaaronadvantage

What's the secret to homemade pizza? It's a real challenge. DW TV-chef Felicitas Then shares her tricks – from the dough to the best baking method, even if you haven't got a wood-fired oven.

CHANGING THE GAME Through real Estate Ep 23 This week in the podcast we had the opportunity to talk to Michael Signorelli the owner of Pizzeria Bella Vista by Signorelli He takes us through his journey on how he transitioned out of the military to becoming a family food truck than what we now know as Pizzeria Belle Vista. This episode contains so much knowledge on how to run a successful business, having a great team around you, how covid impacted there business, and how they had to pivot in order to survive. We also uncovered the secret to real italian style food, sauces, and much more!Pizzeria Bella Vista Facebook: ( https://www.facebook.com/PizzaBellaVista/ )instagram: https://www.instagram.com/pizzabellavista/?hl=enwebsite: https://www.pizzeriabellavistabysignorelli.com/ FOR MORE INFO ABOUT US CHECK OUT : https://linktr.ee/Wynningteam757 FEATURING: Michael Signorelli Host: Tyler Wynn ( https://linktr.ee/Wynningteam757 )Co Host: Emily Wynn ( https://www.instagram.com/wynningteam757/?hl=en )Music By: King Reynard ( https://www.instagram.com/kingreynard11/?hl=en )*****DISCLAIMER****I AM NOT A CPA, ATTORNEY, INSURANCE, CONTRACTOR, LENDER, OR FINANCIAL ADVISOR. THE CONTENT IN THESE  VIDEOS SHALL NOT BE CONSTRUED AS TAX, LEGAL,INSURANCE, CONSTRUCTION, ENGINEERING, HEALTH OR SAFETY, ELECTRICAL, FINANCIAL ADVICE, OR OTHER AND MAY BE OUTDATED OR INACCURATE; IT IS YOUR RESPONSIBILITY TO VERIFY ALL INFORMATION YOURSELF. THIS IS A PODCAST AND YOUTUBE VIDEO FOR ENTERTAINMENT PURPOSES ONLY

Today we start Part 1 of our Two Part annual series on the most popular food in the World…Pizza. With focus on Neapolitan Pizza as the “original,” we have Special Guests, Joe Fugere & Chef Marco from Tutta Bella telling us how it's done as one of the ONLY certified authentic Napolitano Pizza makers outside of Italy. West Coast Italian Radio brings you the "Italian Radio Show"… Everything Italian No Holds Barred! On the ABC News & Talk Radio Network affiliate station…KMET in Palm Springs.

快本的仓促结束让很多人唏嘘，同时也有很多人表示节目早就落寞了，结束也不可惜。一个曾经是一代人回忆的快本，却没有机会和观众好好地回顾和告别。 在英语里有这样一个俚语：End on a high note, 指的是在得意时华丽转身，提前结束。 这让我们不禁去想，如果何老师主动选择提前结束快本，是否是对它曾经的辉煌更好的纪念。 其实，不止是快本，职场上也有很多类似的选择。有时在得意时华丽转身（End on a high note），是为了获得下一次出发的自由。 02:32 - 本周的episode - 那不勒斯比萨（Neapolitan Pizza） 05:52 - 快本的仓促结束 09:21 - 那些华丽落幕后的余音缭绕 （End on a high note) 12:10 - 007无暇赴死 15:09 - 那些烂尾了的遗憾 16:24 - End on a high note, 如何定义这个“high point” 18:08 - 灌篮高手为什么后劲那么大？ 23:14 - 老粥的2021总结：职场上，如何选择放弃，或者提前离开？为什么需要放弃？为什么是现在放弃？ 32:04 - End on a high note, 给了我们下一次出发的自由 【收听方式】 喜马拉雅，小宇宙，网易云音乐，Apple Podcasts, Spotify, Google Play 【联系我们】 微博@给力豆奶酱 微博@先先儿xxer 小红书@MissLearning Curve Instagram@misslearningcurve 商务：doublex.pofficial@gmail.com

This week we chat with Anna Crucitt of Mercurio's in Pittsburgh, PA. The family business started with gelato and grow into multiple full-service restaurants and gelato distribution. Listen to her story.Episode Notes:We mentioned a code to receive $40 off your Pizza Expo 2022 Registration, here you go: EMRF20.Click the link to register today.http://registration.experientevent.com/showPZA221?flow=attendee&MarketingCode=EMRF20&utm_source=pizza-today&utm_medium=web&utm_campaign=EMRF20&utm_content=&utm_term=register-now

Wine & Food Experiences in Berlin with Armin H. Müller - The White Glove Sommelier discovers FUTURA, Neapolitan Pizza, Berlin! This young Pizzeria is dedicated to the AVPN Standard (True Neapolitan Pizza Association) and was awarded by Gambero Rosso the "Pizzeria of the Year 2020“. Their Wine List is focused as mainly Italian with fantastic matches to their pizzas, with mainly Southern varieties like Fiano di Avellino, Greco di Tufo, Falanghina, Primitivo, Aglianico, & Negroamaro. The Owners are Alessandro Leonardi, AVPN Pizzaiolo and Alex Uhlmann, singer-songwriter, guitarist, vocalist as well as the Musical Director for " The Voice of Italy“. A firework of information regarding wine, beer, pizza and music in this show with Alessandro Leonardi and Alex Uhlmann #sommelier #wine #wineindustry #vineyards #expert #berlin #travel #WhiteGloveSommelier #GourmetWineTravel #futuraneapolitanpizza #winelover #educationalpost #superyachtradio #FianodiAvellino #grecoditufo #Falanghina #Primitivo #Aglianico #Negroamaro #vinealove #thevoiceofitaly #gamberorosso

Pupatella is a certified authentic Neapolitan Pizza restaurant as certified by the Associazione Verace Pizza Napoletana that has won multiple best pizza lists nationally. No Agenda is a podcast hosted by Adam Curry and John C. Dvorak and takes place twice a week on Thursday and Sunday at 9 a.m. Pacific Time. The show is primarily focused on mainstream media deconstruction. Support the Show John C. Dvorak is a columnist for PCMag.com and the co-host of the twice weekly podcast, the No Agenda Show. His work is licensed around the world. Previously a columnist for Forbes, PC/Computing, Computer Shopper, MacUser, Barrons, the DEC Professional as well as other newspapers and magazines. Adam Clark Curry is a podcaster, announcer, Internet entrepreneur and media personality, known for his stint as a VJ on MTV and being one of the first celebrities to personally create and administer Web sites. Order online for pickup at Walter Reed Pupatella SOUTH ARLINGTON 1621 S Walter Reed Dr, Arlington, VA 22204 703-647-9076 Open every day of the week Sunday-Thursday: 11:30am - 9pm Friday-Saturday: 11:30am - 10pm Closed all major holidays ​ Note: We clean our oven everyday between 3:30pm and 4:00pm. No pizzas can be made at this time. --- Send in a voice message: https://anchor.fm/chrisabraham/message Support this podcast: https://anchor.fm/chrisabraham/support

We're now the Neapolitan Pizza Authority everyone! Open your mouths and eat our pie! Anywho, while you're eating our pie make sure that you start your boycott of Activision/Blizzard until they clean up their mess and make proper amends to the people that they have hurt. This doesn't only include buying games, please make sure that you stop playing any game owned or published by them for the foreseeable future. Thanks a lot for your help everyone!

Tony Gemignani is the reigning rock star of the pizza universe, having won every major competition award, helmed a number of hot-ticket pizza restaurants, and mentored and coached dozens of the rising pizza stars at his pizza school in San Francisco, and on his World Pizza Champions team. Tony is a master of every style of pizza in much the way that Mozart was a master of every form of music. In the world of sports, he would be referred to as a generational talent. Plus, he's a great guy too.Click here for the video versions of Pizza Quest. Heritage Radio Network is a listener supported nonprofit podcast network. Support Pizza Quest by becoming a member!Pizza Quest is Powered by Simplecast.

While so much is still closed, due to the pandemic, why not try something at home. The Atlanta Pizza Truck just launched their Master Pizza Class. In this course, you will be taught by a Professional Italian Pizzaiolo the dough making and stretching process, as well as the pizza cooking technique using three different ovens: a professional woodfire oven, a Gozney Roccbox, and a home oven. I spoke exclusively with founder Alesia Lacco and he gave insight you won't hear anywhere else! Web: https://www.theatlantapizzatruck.com Follow: @atlantapizzatruck About The Atlanta Pizza Truck: The Atlanta Pizza Truck brings true Neapolitan crafted pizza and more to Atlanta, Georgia. Our master pizzaiolo, Alessio Lacco, hails from Naples, Italy, where he trained to create soft, tender crust cooked in a blistering hot 900° wood-burning oven. His oven is attached to a blue Italian Piaggio ApeCar. Alessio and Sofia create a little taste of Italy throughout Atlanta as the couple travels to bring Pizza Napoletana to private events, pop-ups and more. More on About The Truck: Italian Piaggio ApeCar Our blue truck is historic and common in Europe but rare in the U.S. Pronounced “Ah-Pay” and derived from the Italian for “bee,” these three-wheeled scooters were developed at the end of World War II. They were designed to handle the small roads in Italy and used primarily for farming and light delivery. Their small body and attention-grabbing design makes them prime material for marketing uses across Europe. About the show: ► Website: http://www.ashsaidit.com ► Need Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ►For discount Pangea Products: https://embracepangaea.grsm.io/ashsaiditmedia3226 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ashsaidit ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: manage1.com/subscribe?u=2a2ca3b799467f125b53863http://ashsaidit.us11.list-c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

While so much is still closed, due to the pandemic, why not try something at home. The Atlanta Pizza Truck just launched their Master Pizza Class. In this course, you will be taught by a Professional Italian Pizzaiolo the dough making and stretching process, as well as the pizza cooking technique using three different ovens: a professional woodfire oven, a Gozney Roccbox, and a home oven. I spoke exclusively with founder Alesia Lacco and he gave insight you won't hear anywhere else! Web: https://www.theatlantapizzatruck.com Follow: @atlantapizzatruck About The Atlanta Pizza Truck: The Atlanta Pizza Truck brings true Neapolitan crafted pizza and more to Atlanta, Georgia. Our master pizzaiolo, Alessio Lacco, hails from Naples, Italy, where he trained to create soft, tender crust cooked in a blistering hot 900° wood-burning oven. His oven is attached to a blue Italian Piaggio ApeCar. Alessio and Sofia create a little taste of Italy throughout Atlanta as the couple travels to bring Pizza Napoletana to private events, pop-ups and more. More on About The Truck: Italian Piaggio ApeCar Our blue truck is historic and common in Europe but rare in the U.S. Pronounced “Ah-Pay” and derived from the Italian for “bee,” these three-wheeled scooters were developed at the end of World War II. They were designed to handle the small roads in Italy and used primarily for farming and light delivery. Their small body and attention-grabbing design makes them prime material for marketing uses across Europe. About the show: ► Website: http://www.ashsaidit.com ► Need Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ►For discount Pangea Products: https://embracepangaea.grsm.io/ashsaiditmedia3226 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ashsaidit ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: manage1.com/subscribe?u=2a2ca3b799467f125b53863http://ashsaidit.us11.list-c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Is pizza simple? We find out along with a short version of the history of pizza. Who was Tony Gemignani as a child? The how, when, and who helped him become a pizza acrobat, tossing dough with the famous Harlem Globetrotters, in addition to odd places and celebrities he has taught how to toss pizza dough. Tony tells us the A-Ha moment when he decided he wanted to learn it all. The difficulty from being a pizza tossing world champion to being known as a master pizza maker and how he went about building his brand. He traveled the world for 16 years learning different pizza styles which he elaborates on and gives us the true style of a Neapolitan Pizza (Tony is one of only 3 people in the world to be an Official US Ambassador of Neapolitan Pizza.In 2005, he started the World Pizza Champions and we hear how one becomes a member and a story on how he was received as an American that won three first place titles in one competition in Leece, Italy. He has several restaurants/concepts and what the original plan was when thought about owning a restaurant. Get the insight into how Pizza Rock came to Vegas and what it is about. (You MUST try this place!). Tony gives the at home chefs tips on making pizza in your own kitchen and how you can connect with him. Links:Tony Gemignani Website: https://www.tonygemignani.com/Purchase The Pizza Bible:https://www.barnesandnoble.com/w/the-pizza-bible-tony-gemignani/1118889699?ean=9781607746058Pizza Rock Downtown Las Vegas: https://pizzarocklasvegas.com/Tony Gemignani Flour: http://www.giovannispecialties.com/shop/Follow us on Instagram: https://www.instagram.com/beforethelightspodcast/Reflection Bay Golf Club: https://reflectionbaygolf.com/Join Patreon: https://www.patreon.com/beforethelightsBefore the Lights Merchandise: https://www.beforethelightspod.com/merch Extra 5Learn about Tony Gemignani's own flour Hear about all the Guinness Book of World records and which ones he is most proud ofThe inside to the 2004 Pizza! The MovieSupport the show (https://www.beforethelightspod.com/member-areas)

Is pizza simple? We find out along with a short version of the history of pizza. Who was Tony Gemignani as a child? The how, when, and who helped him become a pizza acrobat, tossing dough with the famous Harlem Globetrotters, in addition to odd places and celebrities he has taught how to toss pizza dough. Tony tells us the A-Ha moment when he decided he wanted to learn it all. The difficulty from being a pizza tossing world champion to being known as a master pizza maker and how he went about building his brand. He traveled the world for 16 years learning different pizza styles which he elaborates on and gives us the true style of a Neapolitan Pizza (Tony is one of only 3 people in the world to be an Official US Ambassador of Neapolitan Pizza.In 2005, he started the World Pizza Champions and we hear how one becomes a member and a story on how he was received as an American that won three first place titles in one competition in Leece, Italy. He has several restaurants/concepts and what the original plan was when thought about owning a restaurant. Get the insight into how Pizza Rock came to Vegas and what it is about. (You MUST try this place!). Tony gives the at home chefs tips on making pizza in your own kitchen and how you can connect with him. Links:Tony Gemignani Website: https://www.tonygemignani.com/Purchase The Pizza Bible:https://www.barnesandnoble.com/w/the-pizza-bible-tony-gemignani/1118889699?ean=9781607746058Pizza Rock Downtown Las Vegas: https://pizzarocklasvegas.com/Tony Gemignani Flour: http://www.giovannispecialties.com/shop/Follow us on Instagram: https://www.instagram.com/beforethelightspodcast/Reflection Bay Golf Club: https://reflectionbaygolf.com/Join Patreon: https://www.patreon.com/beforethelightsBefore the Lights Merchandise: https://www.beforethelightspod.com/merch

Cary's sat down with the Max and Matt to discuss how authentic Neapolitan pizza literally guides his life. Here is what we learned: Why is the godfather of pizza ovens. The meaning of real How a sauce can be sweet without adding a gram of sugar. Learn how to drive stick shift?     Follow the show  and hosts at  &  Support our Sponsors: Use promo code 'NCFB' at checkout! And listen to your Boss... and don't forget to use the promo code: "ncfbpodcast" for 10% off your purchase on Amazon.com The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact:  or  

Food Guy Greg Patent writes: "I've been pizza crazy lately, and I want to share with you a terrific, authentic recipe for Neapolitan Pizza dough, created by Johnny (Gianni) Di Francesco. I happened across a YouTube video of him, and he has so much to say and demonstrate, you just must have a look. But before we do, I want to tell you about this terrific pizza dough."

Get an insider’s peak at the hottest products for Fall recommended by the Giant Nutritionist Team  #GiantHasIt!     Show Notes:  Starbucks Pumpkin spice latte creamer and Giant Pumpkin Spice Coffee K-Cups.     Kits by Ocean's Halo (Pho, Ramen and Miso) and Happy Pho  Soup Oatmeal Favorites: Kodiak Cakes Protein Oats, Crunchy Granola Bars and Pumpkin Flax pancake mix,   Dr. Praeger's Oaties Original Oatmeal Dippin' Sticks   Krusteaz Energizing Oat Bites  in Chocolate Chip Oat or Cinnamon Oat  Nutritionist Handpicked item: Ark Foods Cauli Mac and Cheese bowl in regular or spicy or a Marinara or Pesto Veggie Spaghetti made from rutabaga Meat Substitutes/Blends: Natures Promise/Laura's Burgers, Impossible Foods, Lightlife meats and sausages, The Blend (soy protein and traditional ground beef)   Seafood: Good Catch tuna, crabcakes, fish burgers and fish cakes.    Nutritionist Handpicked item: Pillars drinkable Greek Yogurt.    Wildbrine Kraut    Alvarado Street Bakery's sprouted wheat breads   McCormick Spice Salt Free line (Garlic and Herb ,Vegetable, Onion and Herb) and "Hint of Sea Salt" spice blends (Caribbean Jerk Chicken, Neapolitan Pizza, Taco Truck)   True Made Veggie ketchup   Primal Kitchen Mayo (chipotle lime, garlic aioli)   Sabatino Tartufi's Seasoning Truffle Zest and Spicy Truffled Ketchup  HopTea (The Really Hoppy One, The Green Tea One, The Calm One, The White Tea One) 

Thom and James Elliot are the brothers and owners behind Pizza Pilgrims, a chain pizzerias in London and Oxford, United Kingdom. From road tripping and learning throughout Italy for a summer to hustling at street markets to operating 13 locations, The Elliot brothers had to pivot quickly when the impacts of COVID-19 closed their restaurants’ doors.For more on Pizza Pilgrims and show notes: https://www.shopify.com/blog/blog/pizza-pilgrims-pivotIn this episode you will hear: How Pizza Pilgrims transited from a street vendor into a chain of restaurants How to establish employee retention programs within the hospitality industry The process of creating mailable pizzas and moving a restaurant online 

Alex is a big fan of Neapolitan pizza, aka pizza Napoletana, which is a style of pizza that originated in Naples, Italy. Joshua also like it but he may have some concerns about it... React to this episode on Twitter using @FBWDpodcast

Meet Ross and Leo! Ross is the owner of Oak and Rye Pizza in Los Gatos and Leo is the head pizzaiolo. I was lucky enough to speak with them about their perfectly delicious sourdough wood fired pizza. Their pizzas use the ingredients and it shows. Having tasted it myself, it is a life changing experience. Find out more about them on this weeks show! Instagram @oakandrye Address: 303 N Santa Cruz Ave, Los Gatos, CA 95030 Hours: Open ⋅ Closes 10PM · See more hours Menu: oakandryepizza.com Phone: (408) 395-4441 Music: And So it Begins- Artificial Music

In this episode, we interview Max Balliet of Pizza Lupo in Louisville, Kentucky, following his entrepreneurial journey to opening his dream Neapolitan pizzeria. From taco food truck to a hot restaurant built on its dining experience. This episode is hosted by Creative Director Josh Keown and Executive Editor Denise Greer. Read the full feature on Pizza Lupo and Max Balliet in Pizza Today: https://www.pizzatoday.com/departments/features/pizza-today-on-the-road-pizza-lupo-louisville-ky/ --- Send in a voice message: https://anchor.fm/the-hot-slice/message

Tony Gemignani is a 13 time world champion Pizzaiolo from San Francisco.  He is the chef and owner of 28 locations in Northern California and Las Vegas.  Tony has been perfecting his craft for more than 2 decades and holds an impressive set of awards for his pizza making and tossing skills.  He is the proprietor of the International School of Pizza in San Francisco, where he certifies chefs from around the world, and is an official U.S. Ambassador of Neapolitan Pizza by the city of Naples, Italy.  Tony has also been inducted four times into the Guinness World Book of Records.  Tony has appeared on several popular shows including Good Morning America, The Today Show, The Tonight Show with Jay Leno, and is a regular on Food Network Channel.  He is the author of PIZZA, Tony and the Pizza Champions, and The Pizza Bible, the definitive book on Pizza.  In this interview he talks of building a strong team and always striving to learn and grow.

Former Kansas City Chiefs offensive lineman Joe Valerio and sports writer Jeff Fedotin discuss their recent conversation with OT Mitchell Schwartz, who is spending the quarantine indulging in his passion of cooking. Joe also breaks down the attributes that make Schwartz an outstanding lineman.

Dylan March & Tyson Bodiford from Pizza Bruno drink wine, eat & talk with us. If you haven’t tried Pizza Bruno, DO IT NOW! Tell them we sent you. CHECK OUT THE LINKS: http://www.pizzabrunofl.com/#pizzabruno https://www.facebook.com/PizzaBrunoZ/ https://www.instagram.com/official_pizza_bruno/ Tyson: https://acoqui.com https://www.facebook.com/Acoqui/ Dylan: https://www.thecourtesybar.com/ https://www.facebook.com/thecourtesybar/

And We’re Back! Season 3 Premiere: CLAWSZN, Chai Mishra, Giorgia Caporuscio by Mike Miranti After a very long 3 month hiatus (sans North Fork Summit), Tom and I got back into the lab to record 2 incredible interviews and had a Skype call to catch up on our summers. My catchup was pretty quick. I moved even further uptown, but now I have a dishwasher and a kitchen island so no more complaining about cooking in my apartment. I also penned this article which got over 3.2 clicks in a week. If you haven’t seen it I would really appreciate if you could take an extra 5 minutes and read itTom and his family took an incredible trip out to Australia to see The Great Barrier Reef and eat all the seafood that the entire continent had to offer. His favorite was a bar and restaurant run by the local lifeguards as a way to self-fund; a low key spot right on the beach with great prices and vibes. #CLAWSZN Spiked Seltzers took the world by storm this summer. White Claw, in particular, flexed their branding/marketing genius because they were everywhere this summer. The sparkling malt beverage has great bubbles and light and refreshing flavor, they also weigh in at 5% so these guys do the same damage as a Bud Light. You couldn’t go to a single party this summer without seeing some sort of boozy seltzer. Four Loko even got in on it and photoshopped their own 14% one just to see how people would react, and obviously twitter fell in love with the idea. (Editors note: Call me an old man, but I still don’t get the whole concept of getting drunk on flavored water- Tom) Chai Mishra and Move Two weeks ago while scrolling through Instagram I saw an ad for an entirely online Supermarket called Move. I checked out the website and was very impressed with what I saw. Move is an entirely transparent Supermarket disruptor who is sourcing the highest quality products from all over the world and selling them for 30% less than other retailers. They also have such an open dialogue with their customers that the CEO gives out his cell phone number for your to text him, so I obviously did.“Hey Chai, I’m all in on Move. Would you like to come on my food culture podcast?” was literally all it took to book him on to our show. I’m so glad he did because he was great to talk to and I learned so much more about the product. We try not to do many phone interviews because of the sound quality and overall feel but this is a must-listen. If you like what NotAFoodie is about, you are going to like what Move is about and will want to be an early adopter of theirs. Check out their Kickstarter (Editor’s note- In the interest of full transparency, I am a Kickstarter investor on this product. Mike sent the link and I immediately invested. I love the idea) Giorgia Caporuscio and the NYC Pizza Festival Giorgia Caporuscio, The Queen of Neapolitan Pizza, is the Master Pizzaiolo of both Keste Pizza and Vino locations and Don Antonio all located in Manhattan. She stopped by the studio to talk to us about Neapolitan Pizza, how to make and ferment Pizza Dough at home, and the classes that she teaches at Keste. The 2nd Annual Pizza Festival is this weekend on October 5th and 6th. Giorgia, Tom, and I will all be there. This free festival is a bridge between Naples and New York. After you get there you can buy tickets for Pizza and Wine, VIP Options are also available. Check it out here

In this episode, Kate and Ian talk about the Ribolitta they made last week. Then they play another fun game of Pressipe Your Luck, with the weekly recipe email from Serious Eats.Play along at home, and then tell us your pick here - https://www.surveymonkey.com/r/JVZ3D6NBonus link to the Neapolitan Pizza recipe - https://www.seriouseats.com/recipes/2010/09/hacker-free-neapolitan-pizza-for-a-home-kitchen-recipe.html

Halfway in to their Asian eating odyssey, Sam and Taylor touch down in Tokyo, Japan. Cue exceptional yakitori experiences with The Football Ramble’s Pete Donaldson, solo dining at the city’s famed Ichiran ramen shop, late night noodles with Nicolas Cage, and the best pizza they’ve ever eaten!Keep up to date with the boys’ Japanese adventures on Instagram and Twitter @setmealspodcast and don’t forget to get in touch and share your own food adventures! See acast.com/privacy for privacy and opt-out information.

Daniele Uditi grew up in a small town outside Naples, learning the art of bread making at the hand of his aunt. Today he helms Pizzana, our Michelin Bib Gourmand- rated restaurant here in Los Angeles. Daniele and I chat about his rebellious new style of “Neo” Neapolitan pizza, marrying his Southern Italian heritage with a Southern California philosophy, and what it’s like to achieve the American dream.

Pizza has always been a favorite food of mine so I was excited when I discovered Antico. On this episode I share a review from my experiences eating Neapolitan-style pizza.Support: Consider making a donation via $SmallwoodMedia on CashApp. A donation of $25 keeps Culture and Conversations alive for an entire month! Thanks again for empowering AND being part of the conversation!Merchandise is here: https://www.etsy.com/shop/SmallwoodMedia All proceeds go to help make the show better!Support the show (https://www.etsy.com/shop/SmallwoodMedia)

Dave became interested in food and nutrition from a young age, as his athletic career took off in high school and he started to look for ways to optimize his performance and recovery. Dave began his career as an elite cyclist, racing in Vancouver while studying food science and nutrition at UBC. He went on to race in Europe, where he was inspired by their simple, no-nonsense attitude towards food and nutrition to create the ‘Prima Bar’, a whole-food solution for athletic fuel. Dave’s cycling career came to a close, but he brought with him his passion for whole foods, and love of simple European cuisine, to create two businesses focused on authentic and delicious pizzas. He is co-owner of Il Castello Pizzeria, which serves arguably the best pizza in North Vancouver, and Holy Napoli, which brings Neapolitan Pizza to your local supermarket freezer aisle. Tune in to hear Dave and Steph talk all things nutrition, food fads, entrepreneurship and time-management. Resources: Holy Napoli Pizza: http://holynapoli.com Il Castello Pizzeria: https://www.ilcastellopizzeria.com

Steve stays home in Chicago to talk to the man behind his favorite deep-dish pizza: Rich Labriola. Labriola grew up in the South suburbs, and his father, Danny, ran a pizza joint (thin, tavern-style only). Rich got into the baking business and in 1993, opened Labriola Baking, an artisan commercial bakery, which at one point sold bread to many of Chicago’s best restaurants. He sold the business in 2008, launching a suburban restaurant called Labriola Café and Neapolitan Pizza. But the draw of the city (and deep-dish) was too much, and so in 2013, he launched Labriola Ristorante just off of Michigan Avenue – the heart of the tourist zone. Labriola re-engineered the traditional Chicago deep-dish in a number of ways – adding more corn flour and oil, using imported Pecorino Romano and adding complexity to both his bulk sausage and sauce, by integrating Calabrian chiles to the sausage while using three types of tomatoes, including a mirepoix, for the sauce. His caramelized cheese “frico” or crust, along the perimeter, is reminiscent of Pequod’s and Burt’s – two beloved brands from the Chicago suburbs.

The Ringer's Joe House is joined by legendary Neapolitan pizza maker Anthony Mangieri to discuss his journey from operating a struggling bakery in Red Bank, New Jersey, to opening his renowned Una Pizza Napoletana. They talk hard work, perseverance, and the love of good food (3:55). Then House is joined by Juliet Litman for a classic 'House of Carbs' Food News (44:55). Una Pizza Napoletana

Giuseppe describes how pizza makers outside of Naples can obtain an excellent product by operating on the variables they still can control, such as the dough, the oven, and the choice of ingredients, starting from tomato sauce and mozzarella. In the episode, Giuseppe also tries to define what Neapolitan pizza *is*, a controversial topic even within Naples itself, by stating what Neapolitan pizza definitely is not!

In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie together everything learned in our bread series, and discuss why we apply certain formulations to achieve specific results. To get the most out of this episode, you will need a basic understanding of the baker's percentage. Introduction 1:56 - How this lesson on pizza will be influenced by past bread baking episodes. SCS 018 | Four Pillars of Bread SCS 019 | Twelve Steps of Bread Baking SCS 020 | Bread Classifications SCS 021 | Sourdough Starters and Pre-Ferments SCS 022 | Let's Bake Some Sourdough 4:05 - There are false pizza recipes on the internet and you shouldn't trust most of them. The dough is what makes the pizza. 6:20 - It's important to understand how various ingredients influence your dough, and how that can inform the formulation of your own, unique pizza dough. Discussion Segment 9:05 - Brief history of pizza. 12:20 - Chris Bianco, of Pizzeria Bianco, Phoenix, Arizona Neapolitan Pizza - 12:30 Vera Pizza Napoletana VPN Regulations (link to PDF) 14:40 - What VPN regulations say about how a good Neapolitan Pizza should look, smell, and taste. 15:45 - Neapolitan Pizza Dough 00 Pizza Flour - A finely ground flour used for making Neapolitan Pizzas baked in a hot, wood fire oven. 17:30 - Why bread flour shouldn't be used when making a Neapolitan Pizza dough (it gives a bitter, burnt, flavor). 18:40 - It's difficult to get a Neapolitan Pizza to brown properly in a home oven. 19:45 - Jacob gets pedantic and starts splitting hairs on the definition of sea salt. 20:10 - The proper type of yeast to use when creating a traditional Neapolitan pizza. Cake Yeast / Fresh Compressed Yeast 21:50 - NO FAT! 22:05 - Proper hydration rate of Neapolitan Pizza Dough, and why it contains less water than other, standard pizza doughs and breads. 25:25 - The importance of long, slow, fermentation, and why it's important when working with a low hydration dough like Neapolitan pizza dough (besides the fact that slow fermentation creates a better flavored pizza crust!). 26:40 - Quick refresher course on mixing dough and using the autolyse step. 27:55 - The fermentation process. Bulk Fermentation = 16-14 hours Proofing = 1-2 hours at room temperature, or retarded in fridge for up to 24 hours. If retarding dough, allow to come to room temperature for at least 1 hour. 29:55 - The effects of water & room temperature on your doughs proofing time. Bulk ferment until 2-2.5 X original volume, proof until 1.75 - 1.9 X original volume. 32:50 - Neapolitan Pizza Dough workflow from start to finish. 35:30 - Hydration rate of Neapolitan Pizza = 55-59% (based on the Baker's Percentage) Video: How to Make Neapolitan Pizza Dough 36:15 - How to stretch dough by hand and why you should never use a rolling pin or mechanical sheeter. 36:55 - Jacob does an awful job of pronouncing 'cornicione,' the pizza's outer crust or edge. Here's how you actually pronounce it. 38:00 - How to hand stretch pizza dough (Technique Video). 43:25 - Neapolitan Pizza Toppings Sauce - Fresh tomato, only the following variations can be used: San Marzano dell'Agro Sarnese-nocerino D.O.P., Pomodorini di Corbara (Corbarino), Pomodorino del piennolo del Vesuvio DOP". Cheese - Fiori di Latte (fresh cow's milk mozzarella), or Buffalo Mozzarella, (certified mozzarella di bufala campana, D.O.P). Toppings -  Oil, oregano, basil, cheese (grated hard cheese), garlic 45:35 - Sounds like Jacob say's "San Marzano Tomatoes are grown in Volcanic Oil," but chef mumble mouth really meant to say "Volcanic Soil." Video: How to peel and blanch tomatoes Video: How to make pizza sauce 47:45 - Properly topping a Neapolitan pizza. 48:10 - Let's talk wood fire ovens and how to properly fire it for Neapolitan Pizzas. This is the butane torch  chef Jacob uses to start his fire. 52:00 - Video: How to Bake a Neapolitan Pizza in a Woodfire Oven 53:50 - Video: Neapolitan Pizza Work Flow Wooden Pizza Peel for Offloading Metal Pizza Peel (Palina) for turning and lifting pizzas in the wood fire oven. 59:45 - The two true VPN Recognized Neapolitan Pizzas. Marinara Canned, peeled tomatoes Olive Oil Garlic Oregano Salt Margherita Canned, peeled tomatoes Olive Oil Mozzarella / Fior di latte Fresh Basil Hard Cheese (grated) Salt 1:01:20 - Remember, it's all about the crust! You're toppings are just a garnish to enhance the dough. New York Style Pizza - 1:02:00 Book: American Pie by Peter Reinhart 1:03 - Reinhart and Jefferey Steingarten eat New York Style Pizza 1:03:45 - Genaro Lombardi opened up the first pizza restaurant in 1905, and launched the style of New York Pizza. 1:04:40 - Old School veresus modern New York Pizza Ovens. 1:06:06 - New York Pizza Dough Formulations 1:06:15 - Why bread flour is used in New York Style Pizza Doughs Oil - Aids in browning and exstensibility of dough. Also gives a little bit of softness, and keeps the dough from drying out during re-heating when sold by the slice. Sugar - Enhances flavor and assists in browning. Sauce - Kenji from the Food Lab describes a good New York Style Pizza Sauce as "Emphatically Tomatoey, with the slightest hint of herbs and alliums." Kenji's New York Pizza Lab article Kenji's New York Tomato Sauce Recipe Book: The Pizza Bible by Tony Gemignani 1:11:00 - Understanding the pizza dough ingredients and hydration rate (we use the Baker's Percentage in this discussion). 1:11:00 - Why oil and fat is used in dough. 1:12:25 - Diastatic Malt Powder Helps convert complex starches in flour to simple sugars. This enhances the dough's ability to rise, and adds a sweet, wheaty aroma. 1:14:30 - Salt, and why it's important in pizza dough that is tossed and spun. 1:16:20 - The Mixing and Proofing of New York Style Pizza Dough. Video: How to Make New York Style Pizza At Home Tools you'll need: A Baking Steel (preferred) or Baking Stone Wooden Pizza Peel Metal Pizza Peel Chef's Knife, Pizza Wheel, or Rocking Pizza Knife Chicago Style Deep Dish Pizza - 1:24:32 Chicago style pizza, just like all pizza, is all about the dough! Video: How to Make a Chicago Style Deep Dish Pizza 1:27:00 - Fat makes the dough. 1:27:25 - Cornmeal in the crust? Yay or nay? 1:28:50 - Chicago Dough Formulation 1:30:45 - The Maillard Reaction and how it effects the formula for Chicago style deep dish dough. 1:32:45 - Why Jacob's Chicago Style Dough has a high fat percent and low hydration rate. 1:40:00 - Building a Chicago Style Pizza What type of cheese should you use for a Chicago style pizza? Sliced (not shredded) high fat / low moisture mozzarella and provolone. 1:40:40 - Should you pre-cook you're Italian sausage? 1:42:05 - Chef Jacob's Italian Sausage recipe that he uses in his Chicago Style Pizza. 1:42:30 - Chicago sauce is really just seasoned, diced tomatoes. A classic choice is 6-in-1 Brand Tomatoes. 1:43:40 - Cooking the Chicago Style Pizza. Honorable Mentions 1:45:10 - Sicilian Style Pizza Video: How to Make a Sicilian Style Pizza Garlic Bechamel Recipe Videos Announcements Sign-up for the E-mail Newsletter (we started a new list in January 2018, so if you signed up before that, you'll need to re-sign up using the link above). Leave Chef Jacob a Voicemail Message. Don't forget to subscribe to the podcast, and leave us a review wherever you download this podcast from!   Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.  

From BCB... https://www.bestofbcb.org/tast-035-pizza-with-brendan-mcgill/ Join BCB's Tastes of Bainbridge host Bob Ross as he talks with Brendan McGill,  chef/owner of Hitchcock, and pizzaiolo Brandon Thompson, his partner in their new venture: Bruciato. Bainbridge residents have been watching with interest as significant changes take place in the facade of the old Winslow Hardware.  Yes, a new pizza place is coming to the island, but this isn't just any pizza: it's classic Neapolitan pizza.  Bruciato pizza will be cooked in an Italian oven and prepared with tomatoes from Italy by chefs who've been specially trained in Naples.  Now expected to open in early to mid December in the heart of town (at 240 Winslow Way East), Bruciato has been in the works for three years.  Listen here as Brendan and Brandon discuss the commitment they made to learn the cherished and highly respected techniques of this type of pizza. From the slow fermentation process of the dough to the required use of authentic San Marzanno tomatoes and the delicate treatment involved in building each pizza, the two restaurateurs share their excitement about their new venture, discuss some of the locally sourced toppings they plan to use, and describe their designs for the exciting space to come. Credits: BCB host: Bob Ross; BCB audio editor: Diane Walker; social media publisher: Diane Walker.

From BCB... https://www.bestofbcb.org/tast-035-pizza-with-brendan-mcgill/ Join BCB's Tastes of Bainbridge host Bob Ross as he talks with Brendan McGill,  chef/owner of Hitchcock, and pizzaiolo Brandon Thompson, his partner in their new venture: Bruciato. Bainbridge residents have been watching with interest as significant changes take place in the facade of the old Winslow Hardware.  Yes, a new pizza place is coming to the island, but this isn't just any pizza: it's classic Neapolitan pizza.  Bruciato pizza will be cooked in an Italian oven and prepared with tomatoes from Italy by chefs who've been specially trained in Naples.  Now expected to open in early to mid December in the heart of town (at 240 Winslow Way East), Bruciato has been in the works for three years.  Listen here as Brendan and Brandon discuss the commitment they made to learn the cherished and highly respected techniques of this type of pizza. From the slow fermentation process of the dough to the required use of authentic San Marzanno tomatoes and the delicate treatment involved in building each pizza, the two restaurateurs share their excitement about their new venture, discuss some of the locally sourced toppings they plan to use, and describe their designs for the exciting space to come. Credits: BCB host: Bob Ross; BCB audio editor: Diane Walker; social media publisher: Diane Walker.

"If you have a genuine passion for something, why not go for it?" I'm back home in Galway, Ireland this week and while I was home I wanted to meet the guys who have set the restaurant scene a light with their warm hospitality and sensational Neapolitan pizza. Galway is the major food destination in Ireland, recently awarded the European Region of Gastronomy 2018 and Dough Bros are the restaurant that perched themselves as the number one restaurant on TripAdvisor for 14 consecutive months among 345 restaurants. Dough Bros is founded by two brothers Eugene and Ronan Greaney. Eugene was laid off from his sales and marketing job during the recent recession and spotted an opportunity to go into business with his brother by starting up a food truck selling Neapolitan style wood fired pizza. The food truck quickly moved on to a pop-up restaurant with a 10 week lease, which extended to 18 months, and four weeks ago the brothers moved in to their first permanent space. It has been a rapid success story for the Greaney brothers with the future looking brighter than ever. In this episode I had an opportunity to speak with Ronan, who takes the mantle of Head Chef. Their vision is simple - quality ingredients and quality service, a restaurant should feel like a home. A place where diners can relax, socialize and feel acknowledged.

We are meeting with World Pizza Champion Glenn Cybulski, Co-Founder of Persona Neapolitan Pizzeria.Persona Pizzeria offers a delicious and truly authentic Neapolitan Pizza at a great value without the long wait. The pizza industry, once dominated by delivery and take out concepts, is now in the midst of reinventing itself to fit into the fast casual mold. And while there are a number of pizzerias jumping on the fast casual trend, none is more innovative than Persona Neapolitan Pizzeria, a create-your-own, hand crafted authentic Neapolitan pizzeria and only concept of its kind in the country with an Italian trained Pizzaiolo. Having opened its first location in Santa Barbara, California in February 2013, Persona has since become the #1 pizzeria in the region and recently announced plans to expand its national footprint with a one-of-a-kind franchise opportunity. We follow segment 1 up with clips from of our interview on CBS Radio and with the franchise king Joel Libava.