Podcasts about pizzaiolo

Jak zostać wicemistrzem Niemiec w pizzy neapolitańskiej, będąc Polakiem wychowanym na Sycylii i pracującym dziś w Berlinie? A do tego mówić w czterech językach, szkolić kucharzy i eksperymentować z pizzą? Daniel Staniak w rozmowie z Moniką Sędzierską zdradza sekrety nowoczesnej pizzy neapolitańskiej, kulinarne trendy i smaki, które podbijają serca smakoszy. KONTAKT: cosmopopolsku@rbb-online.de STRONA: http://www.wdr.de/k/cosmopopolsku BĄDŹ NA BIEŻĄCO: COSMO po polsku Facebook Von Monika Sedzierska.

Pizzaiolo dell'anno e miglior pizza classica: questi i riconoscimenti ottenuti a Foodservice Australia 2025 da Emanuele Malara, che è in Australia da oltre dieci anni ma solo di recente ha aperto il suo primo ristorante Down Under.

Fabiano Pansini , dopo la laurea, decide di seguire quella che era sempre stata la sua passione e si dedica al mondo pizza, aprendo ad Acri (CS), "Vadolì", una pizzeria già 2 spicchi "Gambero Rosso".giovannicertoma.it

In questi giorni si trova Down Under Daniele Gagliotta, originario di Napoli trapiantato a Washington DC, che l'anno scorso ha vinto la decima edizione del Campionato mondiale Pizza DOC.

Mettiamoci nei panni di chi, da oltre trent'anni, ha costruito il proprio sogno italiano dall'altra parte dell'oceano. È proprietario della celebre pizzeria Kesté Pizza e Vino, nel cuore di New York, dove quasi ogni ingrediente — dalla farina al pomodoro, dalla mozzarella al Parmigiano, fino al vino — arriva direttamente dall'Europa.Quel signore si chiama Roberto Caporuscio. Oggi si trova a dover fare i conti con l'incremento dei prezzi a causa dei dazi. Si è svegliato alle 4.30 del mattino per raccontarci in prima persona come sta affrontando questa nuova sfida.

Welcome Back to Pizza Quest!As you know, our usual focus is on the celebration of artisanship in pizza and anywhere else we find it. But what if the next generation of "artisan" pizza makers are robots? Or is this a non sequitur? Hey, before you shoot the messenger, listen to this revelatory conversation with Nipun Sharma, the CEO of Appetronix, who is about to launch the first fully robotic pizza kiosk in partnership with Donatos Pizza -- with more locations on their way. But how can this be? And how long before this technology scales up and shows up across the country? A lot of major implications here, so buckle your seat belts and join us as we explore a brave new world in this very unique episode of Pizza Quest.

Send us a textC4 Leaders – the ONLY nonprofit to utilize the pizza making process to create space for our companions to be seen, heard, and loved.   We also write children's books, host this podcast, and use the most amazing handmade, hand-tossed, sourdough pizza to bring out the best in each other.   Please check out PIZZADAYS.ORG to support our important work. Season 5 Episode #4 Erica D'Arcangelo is coming from Tampa, Florida You can find Erica via her website astoryaboutpizza.comAbout our guest: Erica D'Arcangelo grew up in a traditional Catholic Italian family with her parents and 4 siblings. Erica began her career in the digital marketing industry but soon realized her DNA was pulling her back to her Italian roots.Erica is the grand-daughter of a PIZZAIOLO who immigrated from ITALY to Pennsylvania.  Erica's grandfather (Pietro) had a dream of starting a family restaurant. In 1960 he took action toward making that dream a reality and solidified the D'Arcangelo's legacy.  D'Arcs Pizzeria continues to thrive today – celebrating over 65 years of sharing the Italian culture with the intent of using culture to build community and celebrate family.  The essential ingredient…Pizza which inspired Erica to write a book about her grandfather's journey and the positive impact PIZZA has had in shaping the trajectory of his life and the future lives of the D'Arcangelo family.Thanks for telling your grandfather's story, for sharing your many gifts with the world, and for being our guest on Life's Essential Ingredients.   Erica, Welcome to the Show!TOTD – “Let food be your medicine and medicine be your food.” –  Hippocrates.Build a habit - to create intention - to live your purpose!In this episode:What was life like growing up?What are your life's essential ingredients?D'Arcs…a place where everyone is welcome….Spending your life dedicated to pizza… your father has dedicated his entire life…what are some of his greatest lessons…The importance of family in a family restaurant and the evolution of the menu…Favorite pizza?Immigration and the belief in the American dream…Mom is Polish and Irish and came from immigrants…Being where your hands are… the importance of being in the moment Humbleness and Curiosity – how can they be the keys to unlock our passions?Use mealtime to CELEBRATE each other… to celebrate family…What has PIZZA taught you?  Dough, Sauce, Cheese, Toppings, Heat of the Oven, Parmesan Cheese…Abruzzo style pizza – (made with LOTS of olive oil)… makes it heavier, crispier…Dad was a basketball coach and educator….what do you most love about your dad?Finding fulfillment in life?  How do you define fulfillment?Congrats on becoming an author… have two books and adult version A story about pizza and your children's book series – with the first book recently released.. Pietro's Pizza…Let's talk about the books…what is it you want the reader to take from your book?Legacy     

Ci sarà anche il volto sorridente e contagioso di Mauro Pozzer, pizzaiolo thienese e titolare della Pizzeria Alla Rotonda, fra i protagonisti di Casa Sanremo 2025, l'hospitality ufficiale del 75° Festival della Canzone Italiana. Un'occasione di prestigio per Pozzer, che nell'Arena del Gusto Riggi sfornerà le sue pizze per volti noti, addetti ai lavori e ospiti della manifestazione, portando un assaggio autentico del Veneto e della vicentinità nel cuore dell'evento musicale più atteso dell'anno.

ROMA (ITALPRESS) - In questa edizione:- Scontro tra aereo ed elicottero a Washington, 67 morti - Israele, iniziato rilascio detenuti palestinesi - La Bce taglia i tassi dello 0,25%, Lagarde “Prematuro dire dove si fermerà” - 16enne partorisce in casa con la madre, neonato muore sul balcone - Pizzaiolo ucciso per una scarpa sporca, ergastolo per il baby boss - Rissa in Stazione a Tortona, giovane muore accoltellato - Dimissione Santanchè, La Russa “Valuti, dopo decisione Cassazione” - Scuola, firmato il contratto integrativo per la mobilità - Previsioni 3B Meteo 31 Gennaio/gtr

Mantenere buoni rapporti con le persone è sempre un bene. Ex colleghi che poi diventano solo conoscenti possono tornare ad esser nuovamente colleghi

Si è conclusa con grande successo la seconda tappa di "Pizzaiolo per il cambiamento", l'evento organizzato da Agugiaro & Figna Molini e ospitato nella rinomata cantina dell'azienda vitivinicola Bortolomiol, situata nel cuore della zona di produzione del Prosecco Conegliano Valdobbiadene DOCG. Durante l'evento sono stati celebrati due simboli dell'eccellenza italiana: la pizza e il Prosecco Superiore DOCG, che meritano di essere valorizzati e tutelati. Cattel, partner strategico di Agugiaro & Figna Molini nel settore della ristorazione, ha avuto il piacere e l'onore di supportare l'iniziativa, favorendo l'incontro tra alcuni dei principali protagonisti del Made in Italy. L'appuntamento ha offerto un'opportunità di confronto sul futuro della pizzeria, coinvolgendo i "Pizzaioli per il cambiamento" e le aziende agroalimentari.

Christian López (Pizzaiolo de Urban Jazz Pizza) y Luciano Creiner (Cantante) La Picadita de los Sábados @picaditasabado

Quando si da il proprio nome ad una pizzeria o si aprono più ristoranti, le persone si aspettano di trovare il pizzaiolo o perlomeno la stessa identica qualità della pizza rispetto a quanto mostrato sui social o in presenza del pizzaiolo stesso. Cosa che può risultare impossibile soprattutto quando non si formano a dovere i collaboratori...è una questione di credibilità e coerenza innanzitutto, oltre che di fidelizzazione

Nesta edição de "CBN e as Dicas do Chef", o chef Juarez Campos traz uma receita que combina duas grandes delícias: filé e pizza! A receita até lembra um bife à parmegiana, as únicas diferenças é que este prato - que não tem nada de italiano - é feito todo em uma panela e conta com um molho mais temperado, que lembra os de pizza. Ouça a conversa completa!

Raffaele Bonetta, classe 1986, è tra le figure emergenti del mondo del disco lievitato. Inizia sin da piccolo a lavorare come garzone nel locale di famiglia, la pizzeria Ciarly a Napoli. L'interesse per la scienza alimentare e lo sport, nato durante il percorso scolastico presso l'Istituto Alberghiero, lo portano ad approfondire gli studi su nutrienti e composizioni alimentari, approdando poi all'Alma, Scuola Internazionale di Cucina. La biologia gli ha fornito tutti gli strumenti per portare avanti la sua ricerca sulla materia. Cinque mesi fa ha aperto la sua pizzeria sul lungomare di Pozzuoli, in provincia di Napoli. Lo abbiamo incontrato in occasione della cerimonia di premiazione di 50 Top Pizza World 2024 dove si è classificato 48 esimo dopo essere entrato a luglio scorso direttamente al 22esimo posto della classifica nazionale e aver ottenuto l'ambito premio di Solania “Novità dell'Anno 2024”. Di poche ore fa anche il riconoscimento dei Tre Spicchi Gambero Rosso 2025

This week on the Titans of Food Service podcast, Nick Portillo speaks with Mike Bausch, Award-Winning Restaurateur & Certified Master Pizzaiolo. Mike shares his journey from law school dropout to owning twelve restaurants across seven brands. Nick and Mike discuss effective restaurant management, building a strong brand, and creating a thriving staff culture. Whether you're a restaurateur or a business enthusiast, this episode delivers actionable advice on cultivating success in the food service industry. Quotes"Assume the customer isn't lying and assume the customer had a bad experience. If something goes wrong, completely own it. Own everything." -Mike Bausch"Let the staff know they're supported. That goes from leadership to the managers feeling supported, and then they're supporting staff. The number one reason people will leave is a crappy manager." -Mike BauschTIMESTAMPS(00:02) Mike Bosch's Success in Tulsa's Pizza Scene(03:53) From Law School to Pizza: A Journey to Tulsa(06:05) Scaling Restaurant Success Through Systems and Humility(13:19) Building Brand Loyalty and Empowering Restaurant Staff(21:03) Trust and Training: Lessons from the Marine Corps(22:20) Effective Restaurant Marketing Strategies and Owner Involvement(28:24) Key Strategies for Scaling a Restaurant Business(31:10) Mike Bosch on Restaurant Success and Entrepreneurial AdviceRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

La pizza ha conquistato ormai da tempo la Germania, ma con grandi differenze per quanto riguarda la qualità del prodotto offerto. Iniziamo con dati, curiosità e audaci varianti di pizza sul mercato tedesco raccolti da Cristina Giordano. Il secondo miglior pizzaiolo della Germania, Tonino Pisano, spera nel primo posto al prossimo Campionato di pizza - intanto offre anche la pizza fatta a domicilio durante feste ed eventi. E la pinsa? Federico Westkemper l'ha portata a Berlino con due soci. Von Francesco Marzano.

Dimenticate i luoghi comuni sulla pizza: Nicola Ascani adotta il motto "back to basics", forte di un'esperienza che spazia dal pizzaiolo all'imprenditore, consulente e tecnico. Un profilo sfaccettato per un'eccellenza autentica e concreta nel mondo della pizza, sempre più rara.

Scopriamo la storia di Gerardo Acampora, un ragazzo che da pizzaiolo con €500 sul conto ha fondato un'azienda che fattura €15 milioni e, dopo 17 anni, l'ha venduta ad un fondo guadagnando milioni. Scopriamo com'è passato da pizzaiolo ad imprenditore multimilionario e come ha fatto DAVVERO a vendere la sua azienda ad un fondo d'investimento. (00:00) Intro  (00:43) Il suo sogno da bambino (03:00) Da pizzaiolo ad imprenditore milionario  (09:38) Come ha fatto a partire (11:02) Le sfide più grandi  (15:09) L'errore che lo ha segnato (19:55) Come ha scalato la sua azienda (23:30) La sua startup (26:52) Com'è vendere la tua azienda  (29:30) A quanto ha venduto (19:53) La vita dopo l'exit  (32:30) Consigli — Dicci cosa ne pensi e che ospiti vuoi conoscere

 In this episode of the Pizza Marketplace Podcast, host Mandy Detwiler, editor of Pizza Marketplace, talks to John Arena, co-owner of Metro Pizza in Las Vegas. Arena recently opened a signature pizzeria called Truly Pizza in Dana Point, California, with a group of friends. Together, they've built a concept new to the city that brings in both tourists and locals alike. 

On this week's episode of The One Piece Podcast we dive into One Piece Chapter 1109, “Interception” with special guests Stephen Paul (translator for One Piece in Shonen Jump & Manga Plus), Giusil Vincenzi (YouTuber and transcreation specialist at The Pokémon Company) and SungWon Cho (actor, voice actor and YouTuber). Steve and Sam Leach also join us for our Anime Recap of One Piece Episode 1096, “A Forbidden Piece of History! A Theory Concerning a Kingdom” But that's not all! We also have our Piece Together segment, where we take your questions, comments, and theories! 00:00:00 Introduction; 00:11:33 Manga Recap: Chapter 1109; 01:12:23 Anime Recap: Episodes 1096; 01:33:16 Piece Together; 02:20:21 To Be Continued & Trivia! SUBSCRIBE TO US ON PATREON! You can subscribe on Patreon and get access to ad-free episodes and our 800+ episode archive, our exclusive series 4'ced to Watch 4Kids with Steve & Alex, our full-length film OPPJapan, exclusive episodes with our special guests and a lot more. Don't miss out, subscribe at patreon.com/onepiecepodcast to get the full One Piece Podcast experience!  We have an all new series about the history of 4Kids … as told by the people who were actually there. Check out 4Kids Flashback every Wednesday! You can pick up One Piece Podcast merch from our TeePublic store! Check it out! Episode Credits Hosted by Zach, Ed Steve & Alex Special Guests: SungWon Cho (actor, voice actor and YouTuber) Giusil Vincenzi (YouTuber and transcreation specialist at The Pokémon Company) Stephen Paul (translator for One Piece in Shonen Jump & Manga Plus) Art by Steve Yurko Edited by Delaney Jordan OPP Logo by Yuin Music composed and arranged by Kirsten Carey, and featuring accompaniment by: Ben Willis, Bass Jonathan Taylor, Drums Molly Jones, Flute and Saxophone Cory Murphy, Trombone and Tuba Dave Hurley, Percussion

On this week's episode of The One Piece Podcast we dive into One Piece Chapter 1109, “Interception” with special guests Stephen Paul (translator for One Piece in Shonen Jump & Manga Plus), Giusil Vincenzi (YouTuber and transcreation specialist at The Pokémon Company) and SungWon Cho (actor, voice actor and YouTuber). Steve and Sam Leach also join us for our Anime Recap of One Piece Episode 1096, “A Forbidden Piece of History! A Theory Concerning a Kingdom” But that's not all! We also have our Piece Together segment, where we take your questions, comments, and theories! 00:00:00 Introduction; 00:11:33 Manga Recap: Chapter 1109; 01:12:23 Anime Recap: Episodes 1096; 01:33:16 Piece Together; 02:20:21 To Be Continued & Trivia! SUBSCRIBE TO US ON PATREON! You can subscribe on Patreon and get access to ad-free episodes and our 800+ episode archive, our exclusive series 4'ced to Watch 4Kids with Steve & Alex, our full-length film OPPJapan, exclusive episodes with our special guests and a lot more. Don't miss out, subscribe at patreon.com/onepiecepodcast to get the full One Piece Podcast experience!  We have an all new series about the history of 4Kids … as told by the people who were actually there. Check out 4Kids Flashback every Wednesday! You can pick up One Piece Podcast merch from our TeePublic store! Check it out! Episode Credits Hosted by Zach, Ed Steve & Alex Special Guests: SungWon Cho (actor, voice actor and YouTuber) Giusil Vincenzi (YouTuber and transcreation specialist at The Pokémon Company) Stephen Paul (translator for One Piece in Shonen Jump & Manga Plus) Art by Steve Yurko Edited by Delaney Jordan OPP Logo by Yuin Music composed and arranged by Kirsten Carey, and featuring accompaniment by: Ben Willis, Bass Jonathan Taylor, Drums Molly Jones, Flute and Saxophone Cory Murphy, Trombone and Tuba Dave Hurley, Percussion Learn more about your ad choices. Visit megaphone.fm/adchoices

Dopo tre anni esatti dall'inaugurazione al Vomero, nel cuore della città di Napoli, del suo Colmo del Pizzaiolo, Federico Guardascione torna a far parlare di sé con un nuovo progetto, il “Federico Guardascione Bistrot”, con un bar attivo per colazioni di buon mattino, take away, ed uno spazio con 32 posti a sedere dove dal tardo pomeriggio si propongono esclusivamente pizze in pala, teglia e a rutiello realizzate con impasti distinti, ciascuno con il proprio percorso, mix di farine non raffinate di differenti molini e idratazione oltre l'80%.

No Estúdio Gaúcha desta sexta-feira, 26, Viviana Fronza conversa com o dr. Paulo Gewehr Filho, ele é médico infectologista e coordenador do Núcleo de Vacinas do Hospital Moinhos de Vento e fala sobre os casos de Sarampo no Rio Grande do Sul e a importância da imunização. Além disso, o Pizzaiolo Petersson Seco no festival Paleta Atlântida 2024 vai assar pizza de costelão 12h em um forno de 2,5 toneladas na praia. E também, a reporter Luana Martins na vigília em homenagem às vitimas da tragédia da boate Kiss que completa 11 anos no sabado.

Neste Dia Mundial do Pizzaiolo, discutem-se pormenores importantes da assembleia da república recém dissolvida. Porque há pormenores que podem fazer toda a diferença... Saiba quais!

Tous les matins juste après le journal de 6h30, un fait divers repéré et raconté par les journalistes du service Police-Justice de RMC.

Pasquale Damiano, 30 anni, patron de “I Damiano Pizza Concept”, è un astro nascente del mondo pizza, talento assoluto nell'arte della lievitazione che, con il suo motto “la felicità sa di pizza”, sta conquistando i palati di tutti gli appassionati "pizza lover". Nonostante abbia aperto il suo locale l'estate scorsa a Portici (NA), il 18 luglio 2023, Pasquale Damiano nel giro di pochi mesi si è subito imposto all'attenzione del pubblico, ma anche degli esperti del comparto food, conquistando importanti trofei e riconoscimenti internazionali:

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.

A jornalista Juliana Bevilaqua conversa com o empresário e pizzaiolo Peterson Secco. Ele é dono da rede de pizzarias The Petit, de Canela, além de campeão brasileiro de pizza napoletana, do Selections Brasil Pizza Napoletana e do segundo episódio do reality show que Bella Pizza, do GNT.

Weshalb Pizza ein Milimeter-Geschäft ist und wie es dieci-Gründer und Chef Rocco Delli Colli schaffte, den grössten Pizza-Kurier der Schweiz aufzubauen, erzählt er Moderator Nik Hartmann in der neusten Folge des Podcasts «KMUStorys» des Swiss Venture Club (SVC). Rocco Delli Colli kam mit 18 Jahren und 7'000 Lire im Sack Ende der 70er-Jahre in die Schweiz. Obwohl es ihm hier gefallen hat, vermisste er die Italianità, weshalb er regelmässig nach Mailand oder Ligurien fuhr, nur um seine geliebten Spaghetti Vongole oder eine Pizza Napoli zu essen oder einen Espresso zu trinken. Dann kam die Idee in der Schweiz ein italienisches Restaurant aufzumachen, mit den Rezepten der Mutter, die in Italien schon eine Pizzeria führte. Heute ist Rocco Delli Collis «dieci» der grösste Pizzakurier der Schweiz. Über 5 Millionen Pizzen werden im Jahr ausgeliefert. «Ich traute mich nicht eine gute Pizza zu machen» Auf die erste Speisekarte seines Restaurants «dieci», das er 1990 in Rapperswil eröffnete, schrieb Rocco Delli Colli seine Spaghetti Vongole, die Pizza Napol und weitere seiner Leibgerichte. Er brauchte jetzt nur noch einen guten Pizzaiolo, welchen er seiner Lieblingspizzeria in Zürich abwarb. Selber zu kochen oder Pizza zu backen, traute er sich nicht. Er sei besser im Schwätzen und Leute motivieren, sagt Rocco Delli Colli im Podcast. Sein Plan ging auf. «Ich stibitze lieber ein Stück Pizza meiner Freunde, als selbst eine ganze zu essen.» Wenn er in einem seiner Restaurants ist, bestellt er keine ganze Pizza. Er geht lieber durchs Lokal und redet mit den Leuten. Von manchen kriege er dann jeweils ein Stück Pizza ab. «Dieci» ist heute an über 50 Standorten in der ganzen Schweiz vertreten. Mit über 540 Fiat Panda werden jedes Jahr fast 2 Millionen Online-Bestellungen ausgeliefert. Wie Rocco Delli Colli sein Pizzaimperium aufgebaut hat, erzählt er im Gespräch mit Moderator Nik Hartmann in der 29. Folge des Podcasts KMUStorys.

Come trasformare la propria passione per la pizza fatta in casa in un lavoro da libero professionista? Ce lo spiega Juan Abanto, alias Il Tipo Zero su Instagram.Juan è partito da zero nello studiare la panificazione, fino a quando l'acquisto di un fornetto ad alte temperature non ha rappresentato la svolta nella qualità delle sue pizze.E da qualche pizzata con amici la cosa si è evoluta fino a fargli individuare un potenziale lavorativo: oggi Juan è un pizzaiolo freelance che vende i suoi servizi per diversi eventi esclusivi.Ma come si intraprende un percorso del genere? E in Italia è regolamentato? Con Juan capiamo la parte tecnica - e anche burocratica - di un mestiere che nel nostro paese è ancora pioneristico, ma potrebbe ben presto rappresentare il futuro della pizza.Sempre per amore della pizzaSostienici su BUY ME A COFFEE per contenuti esclusivi ed episodi in anteprimaClicca qui per iscriverti al nostro canale Telegram! - pillole extra e anticipazioniClicca qui per partecipare alla chat: incontra altri appassionati di pizza e di podcast con cui scambiare opinioni.Iscriviti alla newsletter C'è Pizza: approfondimenti, articoli dal web e notizie mondiali sulla pizzaIl nostro profilo InstagramIl nostro profilo TikTokPuoi acquistare le magliette del podcast sul nostro store Etsy.La nostra attrezzatura:Microfono Simon/Peppe: Samson Q2UMicrofono ospiti: Maranz MPM-1000Registratore portatile: Zoom H1nMixer: Zoom Podtrack P4Filtro antipop: NeewerCuffie Simon: Behringer BH470Cuffie Peppe: Sony MDR-ZX110Partecipiamo al programma di Affiliazione Amazon.Acquistando tramite questi link sostieni il podcast con una piccola commissione.Grazie di averci ascoltato! :)Support the show

In this episode of The Pizza Marketplace Podcast, Pizza Marketplace Editor Mandy Wolf Detwiler talks to Nick Bogacz, owner of Caliente Pizza & Draft House in Pittsburgh, Pennsylvania, and a member of the World Pizza Champions, to learn what makes a great dough, what to avoid and tips to make your dough a standout among the competition.

Apoie o jornalismo independente.  O Antagonista está concorrendo ao prêmio IBEST 2023.  Categoria 'Canal de Política' vote: https://app.premioibest.com  Categoria 'Canal de Opinião' vote:  https://app.premioibest.com  Contamos com a sua ajuda para trazer o troféu para casa.  Assine o combo O Antagonista + Crusoé:  https://assine.oantagonista.com/ Siga O Antagonista nas redes sociais e cadastre-se para receber nossa newsletter:  https://bit.ly/newsletter-oa Leia mais em www.oantagonista.com.br  |  www.crusoe.com.br

Ah…there are few foods more gratifying, fun, aromatic, flavorful, and nostalgic than pizza. The world loves it, Americans are hooked, and 75,000 pizza entrepreneurs across the country are making a living throwing and spinning dough, topping it with San Marzano tomato sauce, topped with stretched mozzarella, olive oil and a touch of fresh herbs. Every town seems to have their pizzeria where local show-person pizzaiolos are dazzling customers with their ability to master their version of a classic “pie”. What does it take to be at the top of your pizza game, what does it mean to be “all in” with the craft, and what separates the good from the great? Join CAFÉ Talks Podcast for a chat with Master Pizzaiolo Leah Scurto from PIZZALeah in Sonoma, California as she gives us the “real story” about the craft that has become her passion. 

Igor Cândido, chef e pizzaiolo: Serafina Correa vai preparar a maior pizza do Brasil.

Premiado pizzaiolo foi vencedor da segunda edição do Campeonato Nacional de Pizzaiolos ontem em SP

John and Evan talk about their food weeks as well as stories about vegan eggs with runny yolks, the worst first date places (it gets dub), why people kill their reservations and a mafia guy who got caught for being another mafia guy. Thanks for listening!!!

Emagrecer comendo o que você MAIS GOSTA te ajudaria ser mais Consistente?

Hard Hat Lounge is one of the oldest operating bars in Southern Nevada, and it's under new ownership.

Jeffrey “Jeffro” Judge, Co-owner Flying Heart Brewing & Pub, Pizzaiolo and Director of Franchising. A retired Air Force Jet engine mechanic and home brewer turned entrepreneur. Flying Heart started in 2015 and has morphed into an institution currently with 3 locations in Louisiana.

On today's episode of All in the Industry®, Shari Bayer's guest is Dan Richer, chef and owner of Razza Pizza Artigianale in Jersey City, NJ, his American artisanal pizza restaurant featuring wood fired pizza, where we on location! At Razza, Dan and his team aspire to the Italian way of cooking and eating, where location and seasonality dictate ingredients, with the ultimate goal of serving the best pizza possible. Razza received a 3-star review in The New York Times in 2017, and in 2019, was named Best Pizza in North America by 50 Best. Dan was a James Beard Foundation Rising Star Chef semi-finalist in 2011, and he's a 5-time James Beard Nominee. Dan has a new book, The Joy of Pizza: Everything You Need to Know, co-authored with Katie Parla. Today's show also features Shari's PR tip to pay attention; Speed Round; Industry News Discussion on the departure of two of NYC's veteran food writers, Rob Patronite and Robin Raisfeld — colloquially known as “the Robs”, from New York Magazine after 32 years, via Eater NY; and Shari's Solo Dining experience at Le Rock, chefs and owners Lee Hanson and Riad Nasr's grand interpretation of a French Brasserie, located in NYC's Rockefeller Plaza.Photo Courtesy of Dan Richer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Épisode 798 : On analyse toute la stratégie de communication Social Media de lancement de la saison 4 de Stranger things ! Attention quand Netflix se met en marche ça déménage !Culture populaireCette série est un véritable raz-de-marée populaire en France.À chaque saison la série bat des records sur Netflix.Le 25 mai dernier la première partie de la saison 4 de la série bat le record du premier week-end d'exploitation sur Netflix avec 286,79 millions d'heures visionnées, et vient de battre Bridgerton saison 2 et c'est 193 millions.C'est simple c'est la première série à être numéro un dans 83 pays et dans les 93 pays où la data est suivie par Netflix la saison est dans tous les Top 10.Même la saison 3 remonte dans certains top 10 car les téléspectateurs se refont l'enchaînement avant de regarder la quatrième.Les acteursOn se souvient que les acteurs qui ont grandi avec les premières saisons ont explosé sur les réseaux sociaux.Cette fois on retrouve de nouveaux acteurs qui gagnent en popularité !Tom WlaschilaL'acteur gagne 150k d'abonnés sur 520k fans !Lien vers son compte InstagramGrace Van DiemAlias Chrissy la pom pom girl en chef !Lien vers son compte InstagramElle est passée de 400k à 900k ! Jamie Cambell BowerIl joue le rôle de Peter le brancardier dans un hôpital psy.Il a dépassé les 1,5 millions de fans avec plus de 300k depuis la sortie de la saison 4Lien vers son compte InstagramJoseph QuinnIl incarne le directeur du club de donjons et dragons !Il tape les 1,3 millions d'abonnés alors qu'il n'avait pas de compte Instagram le 9 mai dernier ! C'est chaud !Lien vers son compte InstagramBon on a vu a quel point cette série est populaire ! Le Compte Insta Stranger ThingsLien vers le compte InstagramC'est 17,8 millions de fans !Beaucoup de vidéos et de réels ! Ils ont bien compris ce qui fonctionnait ! Un teasing travaillé plusieurs mois à l'avance avec une série d'animationsPour une série il est crucial de maintenir le contact. La 3ème saison de Stranger Things est sortie en 2019. La 4ème sort en 2022 comment faire pour rester dans les mémoire et continuer à créer le lien ?Les équipes de Netflix ont eu la très bonne idée de travailler la sortie de la Saison 4, trois mois en avance.Lien InstagramDébut avril il lance sur leurs compte réseaux sociaux une série de micro vidéo d'animation. Il ‘sait donc de dessin animé réalisé par des animateurs aux 4 coins du monde et qui reprennent chacune dans leur propre style des scènettes cultes des saisons précédentes.La petite série s'appelle « A Stranger Morning Cartoon ».——Le compte Instagram dédié à la série Stranger Things regorge de trouvaillesLe compte Instagram17,7 M d'abonnésBeaucoup de contenus backstages et des petites séquences teasing extraits de la série au format Reel.En highlight, une story de la projection dingue proposée sur l'Empire State Building il ya une semaine.Pour fêter la sortie de la saison 4, Netflix a envoyé l'Empire State Building dans l'Upside Down. Par un travail e projection et d'éclairage monumental, une fissure est apparue sur la façade de l'Empire State Building ouvrant une faille vers un monde parallèle.Des filtres Instagram qui te projette en plein coeur de la petite ville de Hawkins et te permettent de passer de l'autre côté, dans l'autre monde. C'est marrant——Des collaborations de marques qui créent l'événementEvidemment comme toute bonne série Blockbuster Stranger Things regorge de placement de produits. Ici, Netflix est allé encore plus loin en collaborant avant la sortie avec un certain nombre de marques.Mac Cosmetics sort une collection de maquillage Hawkins Line vers InstagramLe compte Instagram de Dominos Pizza est carrément passé en 100% Stranger Things depuis 1 semaineLeur compte InstagramOn y trouve des extraits de la série avec le placements de produits et puis pas mal de même autour de la pizza.La marque Dorito's propose un concert exceptionnel depuis l'autre monde——Stranger Things ne déroge pas à la tradition des Easter eggsUn Easter egg, ce sont ces petites gourmandises pour geeks. Des détails cachés, références et clins d'œil qui ne sont visibles que lorsqu'on regarde pour la 3ème fois un même épisode.Dans la saison 4 de Stranger Things, il est pas mal question pizzas. A un moment on voit un camion de pizza de la chaine imaginaire « Surfer Boy ». Sur le camion il y a un numéro de téléphone.Evidemment, certaines personnes on essayé d'appeler ce numéro.Et ils ont eu la surprise de tomber sur un vrai numéro avec la vraie voie du personnage Argyle. Marrant non ?Lien vers TikTokLa vidéo proposée sur TikTok a été vue plus de 3,6 M de fois.Autre truc hallucinant. Ce personnage du surfeur Pizzaiolo est bien entendu sponsorisé. Une autre occasion pour Netflix d'organiser une partenariat. Cette fois-ci avec la mythique marque de surf : Quicksilver !Lien vers Instagram. . .Le Super Daily est le podcast quotidien sur les réseaux sociaux. Il est fabriqué avec une pluie d'amour par les équipes de Supernatifs.Nous sommes une agence social media basée à Lyon : https://supernatifs.com/. Nous aidons les entreprises à créer des relations durables et rentables avec leurs audiences. Ensemble, nous inventons, produisons et diffusons des contenus qui engagent vos collaborateurs, vos prospects et vos consommateurs.

Some health problems derailed our Special Sauce production schedule this week, so serious eaters will just have to wait two more weeks before you get to listen to more fresh pizza talk with Una Pizza Napoletana's Anthony Mangieri and Billions co-creator Brian Koppelman. In the meantime, to keep the slices coming, here's the provocative interview we did with Modernist Pizza co-author Nathan Myrvhold a couple of months ago. Nathan turns out to be a fan of both Anthony Mangieri's and Dan Richer. Enjoy, serious pizza eaters.

(0:44) - Pizza Robot

Stromboli master and world champion pizzaiolo, Lee Hunzinger, joins Peter and regular contributor and Pizza Yodi, Brian Spangler, for an illuminating session on the crafting of the perfect stromboli. Brian believes that Lee makes the absolute best stromboli he ever had, and requested to be part of this conversation to, like all of us, drink at the well of greatness. You'll hear all about it on this week's episode of Pizza Quest with Peter Reinhart.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.

Jokingly he calls himself CPO: Chief Pizzaiolo Officer.Mario Mattiello had a professional epiphany at the age of 40, and decided to align his professional life trajectory to what he felt resonates most with his inner values. After 20 years of electronic engineering he decided to take the entrepreneurship way. With the help of friends he figured out he was going to open a pizza place in the heart of Lausanne.We all look forward to the inauguration of Mario's "Domani Pizza".www.domanipizza.chThank you Mario for your time and best of luck for your new chapter.

Un robot à Pizza ? Vous voulez dire un distributeur de Pizza ? Et non pas du tout… !  Pazzi a développé un robot qui fabrique des pizzas, en reprenant les gestes d'un vrai pizzaïolo. Philippe Goldman est mon invité, et nous décrit dans cet épisode comment cette idée est née, et ce qui fait qu'il est lancé.  Après 12 ans dans la cosmétique, chez l'Oréal, Philippe a rejoint un fond de capital-risque « Otium », où il a rencontré Cyril Hamon et Sébastien Roverso qui recherchent des investisseurs. En un instant, Philippe y voit une idée révolutionnaire, sur un marché énorme : la Pizza.  Mais en quoi ce robot est révolutionnaire ? Pazzi a étudié les gestes d'un pizzaïolo pour les reproduire. Il prend la pâte, l'aplatie, étale la sauce tomate, garni la pizza avec les ingrédients choisis (des tonnes de possibilités), l'enfourne, l'insère dans une boîte, et la coupe.  J'ai eu le plaisir de visiter un des restaurants Pazzi, c'est spectaculaire. Je parle de spectacle, car les gestes des 2 robots, orange et gris, sont théâtraux. De temps en temps, ils vont même jusqu'à faire  de petites danses. Et le tout, tenez-vous bien en 47 sec aux yeux de tous dans une cuisine ouverte !  L'intelligence de Pazzi est de ne pas avoir fait un simple robot, mais d'avoir étudié tous les gestes d'un vrai pizzaïolo, et de les reproduire. Ces routines permettent de proposer un goût qui est totalement équivalent à celui d'une pizza traditionnelle. J'ai goûté les pizzas Pazzi. Sans blague, un régal !  Dans l'épisode, Philippe nous parle de son parcours ! Des étapes très difficiles qui ont permis d'élaborer le robot. C'est passionnant.  Plus que quelques mots, je vous propose de voir la vidéo des robots en action  Qu'en pensez-vous !!!? Bonne écoute

Dans cet épisode Guillaume Mandragola, le dirigeant et cofondateur de Tonton Marius qui est une chaine de restauration casual food, comme Guillaume le définit, un concept nouveau de pizzeria haut de gamme. Pourquoi j'ai voulu rencontrer Guillaume ? Guillaume et ses associés, Léo et Alex ont monté 4 restaurants en 3 ans. J'ai trouvé leur ascension très rapide. Ils dépoussièrent un vieux métier, celui de pizzaiolo, pour créer la startup de la pizza. Leur concept est évolué, bien pensé, calculé, aboutit. Tout est fait pour l'expérience client : la déco, les packagings, l'ambiance dans les restaurants. Est-ce que ce fameux Tonton Marius, existe ? Et bien non ! C'est un personnage imaginaire véritable mascotte du restaurant. Inspiré d'un patron de restaurant, qu'ils connaissent, Tonton Marius est définit comme un inventeur, inventé, inventif. Nous le retrouvons partout dans le restaurant, sur les emballages, sur les gobelets, les sets de table, les rince-doigts, et même dans un cadre au mur, où il vieille sur chaque pizza vendue, de son œil expert.  Comment ont-ils eu l'idée ? Ce sont 3 copains, Alex le financier, Leo le pizzaiolo, et Guillaume l'ingénieur de formation. Ils sont amis depuis leur enfance, tous attirés par l'entreprise. Ils ont un rêve, celui de monter un business ensemble. Alex, le pizzaiolo de formation donne l'idée du concept. Évidemment rien d'exceptionnel en créant une pizzeria. La création d'un restaurant seulement ne les intéressent pas. Ils voient grands, ils voient haut. Ils décident de partir en Italie pour « étudier » le marché, et ramène ce concept de pizza al taglio (à la coupe). L'idée leur est apparue évidente. De retour en France, ils ont suivi une formation avec le Champion du Monde de Pizza, à l'École Française des Pizzaiolo, pour apprendre les techniques de la pizza à la Romaine. Cette formation leur a permis de tester différents types de farine. Leur pâte est un secret de fabrication ? Très technique à réaliser, elle doit reposer 48 heures minimum. Cette longue fermentation confère à la pâte trois propriétés inimitables : croustillance, légèreté́ et alvéolage. C'est cette pâte caractéristique qui permet ensuite de mettre en valeur les ingrédients de la garniture et de se différencier des autres pizzas. Ils veulent également se distinguer par des recettes de pizza originale, comme la pizza pomme de terre truffe, ou la pizza chèvre miel romarin. Ils ont une vingtaine de recettes qu'ils changent régulièrement en fonction des saisons. Le concept est lancé, prêt et ouvrent un premier restaurant près d'une école, puis enchaine 3 autres dans les 3 ans. C'est un carton ! Leur ambition est d'ouvrir plusieurs restaurants en nom propre, puis de développer un réseau de franchises, et de s'ouvrir à l'international. Lors de notre discussion, nous découvrons qu'ils ont pensé à tout. Bien sûr, ils ont élaboré des salades ou des desserts maison, mais aussi poussent le détail à créer une bière spécialement pour Tonton Marius comme la Fadoli, et même une cuvée de vin spéciale. Jeunes, la trentaine, j'ai trouvé leur mindset, leur ambition très atypique, et c'est la raison pour laquelle j'ai voulu les inviter dans la Combinaison Tonton Marius dépoussière le métier de pizzaiolo, façon startup. Si vous avez la chance de passer devant un de leurs restaurants, n'hésitez pas, rentrez et dégustez une de leurs pizzas. Vous allez m'en dire des nouvelles ! Bonne écoute