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On this episode Anthony Falco, the international pizza consultant joins us.
Key Ingredients
- The rise and influence of Roberta's in Brooklyn
- History and Evolution of pizza styles globally
- What it means to be an international pizza consultant
- The importance of good ingredients and proper technique
- Family life and work balance
- Real talk about Pizza Expo and the business side of the pizza industry
Chapters:
00:00:00 - Pop-up Memories and Book Release
00:03:06 - The Roberta's Legacy
00:05:31 - Why Roberta's Changed Pizza Culture
00:08:18 - Why No Personal Pizzeria Yet?
00:15:17 - Pizza Styles and History Discussion
00:23:23 - Electric vs. Wood-Fired Ovens Debate
00:30:41 - The Art of Consistency
00:35:44 - Path to International Consulting
00:41:42 - Perfect Pizza Proportions
00:56:19 - Becoming a Pizza Consultant
01:01:07 - Family Life and Travel Balance
01:11:57 - Pizza Expo Stories
01:17:46 - Writing the Pizza Book
01:24:44 - The Restaurant Industry Reality
01:34:06 - Rapid Fire: Overrated/Underrated
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