Claim OwnershipThe Pizza Podcast
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© Nino Coniglio
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For years multiple networks have asked Nino Coniglio to put together a Podcast about pizza— but he figured he could only talk about sauce and cheese so many times before it became redundant. Luckily a lightbulb went off last month that we should create a podcast that’s about pizza in every way, including the pizza makers and their stories! Each one of you has a unique origin story relating to pizza that we want to explore and share with not only the pizza community that we know and love, but also, anyone in the world who loves pizza!
27 Episodes
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Owner and V.P. Allied Bakery Equipment, Stephen Bloom, sits down with us to talk all things ovens. Stephen helps us along in breaking down some of the science behind how ovens work, in our search for how to get the perfect pizza bake.
Rob Cervoni of Taglio Roman Style Pizza talks with us about the ins and outs of running a successful business by catching the right trends, whether it's frozen yogurt or pizza.
Jersey Boy, New York Times Best Seller, and owner of the winner of Pizza Today's Pizzeria of the Year, Dan Richer comes on to talk about some of his methods to building a successful pizzeria, making the best pizza possible in any given moment, and his expanding love of fermentation. Get Your Copy of The Joy Of Pizza Today https://www.amazon.com/Joy-Pizza-Everything-Need-Know/dp/0316462411/ref=asc_df_0316462411/?tag=hyprod-20&linkCode=df0&hvadid=509360428262&hvpos=&hvnetw=g&hvrand=11122298930194366310&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9004405&hvtargid=pla-1223840494203&psc=1 Support Us: https://anchor.fm/thepizzapodcast/support
From Nino's old stomping grounds in Gravesend Brooklyn, to Jackson New Jersey, Peter Grippo knows how to do it right, and shares with us advice on life, business, and getting your jaw broken.
The best Pizza Maker in Westchester County, Mark Vecchiarello of Hartsdale House of Pizza kicks back with us to chat about his pizza beggings. From his start in culinary school to working as a food and beverage director for a major hotel, as well as a brief stint in Construction, Mark gives 100% on everything. Mark's career is based on one principle, making simple food as spectacular as possible
The ORIGINAL Pizza Nerd, Andrew Bellucci sits down with us and tells an in-depth history of Lombardi's Pizza, commonly known as the first pizzeria in America. From the very beginning of Lombardi's to his revival of this New York institution, to his appearance in the acclaimed Untitled Pizza Movie, Andrew is an absolute wealth of knowledge in all things pizza!
Giovanni "Gio" Mauro of Pizzeria Monzú, let's loose with us. Enjoying a few drinks and slices, we chat it up with this Las Vegas superstar about everything from family names to health standards.
New York Native, Tommy Iannucci chats with us about everything from war to God, and of course pizza, and how those three things took him around the world, leading to him opening up the first VPN-certified establishment in Hawaii.
One of our favorite people in the world, James Trees, takes some time from his busy schedule to talk about everything from his time working with Gordon Ramsay, what makes a digestible product, to the intricacies of running a restaurant in Vegas, and so much more!
The pizza maker who took the internet by storm, and an all-around amazing person, Miriam Weiskind, sits down with us to talk about her journey into the pizza world and the power that pizza can hold.
More info on Mirium:
@thezareport
Thezareport.com
https://www.youtube.com/watch?v=6E0ilkXyamk&t=3s Shop coming soon!
Certified authentic Neapolitan Pizza Master, Giulio Adriani, takes some time off from Consulting, surfing, and being an all-around badass to sit down with us and talk about why he is one of the top pizzaiolos on the planet. https://www.giulioadriani.com/
Zazzy's Master Pizzaiolo Domenico Tolomeo dives deep into his personal history as a chef, his challenges growing up in an Italian-speaking household in America, and so much more! https://zazzys.com/ https://www.instagram.com/mimmo_pizzaiolo/
New Jersey native, Al Santillo sits down with us to talk about everything from bread and pizza, to Frank Sinatra and world history.
Vicar for Development for the Roman Catholic Diocese of Brooklyn and the Administrator of St. Bernard Parish, Msgr. Jamie J. Gigantiello Talks with us about the Giglio Feast, as well as his experiences growing up in Brooklyn For more information on the Giglio feast: https://olmcfeast.com/
Modernist Cuisine’s Stephanie Swane gives us a sneak peek of their upcoming book Modernist Pizza, all the work that was behind it, and things she learned along the way.
Corto Olive Oil's Master Miller, David Garci-Aguirre, sits down with us to to talk all things olive oil, and why the oil you're using may be holding your food back. David explains the necessities for a quality olive oil, from harvest, to the chemistry involved in refining it.
Allison Fasano talks with us about Nona Style, Growing up in Brooklyn, and what is behind good food.
Our good friend Lou Crisci, of Crisci's Restaurant, came on down to talk about the changes in Williamsburg, his family's history in America, how Tony Danza played him in the 1998 film "A Brooklyn State of Mind, and so much more.
Giuseppe Viterale, owner of Ornella in Astoria Queens, came down to Brooklyn to talk with us about Italian heritage, family times, and doing things for yourself.
ABOUT FRANCISCO MIGOYA THE COOKING LAB HEAD CHEF Francisco Migoya is the co-author of Modernist Bread and leads the Modernist Cuisine culinary team as head chef. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier. Gremi de Pastisseria de Barcelona awarded him the Medal of Master Artisan Pastry Chef (2013). Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as an executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.
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And I think this is a good idea. Those people who are interested in this topic clearly know more than the average restaurant visitor. I once learned the ideal option for drop in sinks in a similar discussion - https://www.amgoodsupply.com/commercial-sinks/drop-in-sinks Now I always listen with great attention to what the professional kitchen equipment market offers. There are things that are great for home use.
My dear... An audio podcast has its own rules and there are things that are inconvenient to understand in this format.. But I would be glad for a small discussion when listeners complement the usual conversation.
I really enjoy your podcast as a whole. but I have a small request. Yes, I’m interested in what ways the restaurant business comes to success. But no less interesting is what happens on the other side of the kitchen. Yes, as a client, I am very concerned about who prepares my dishes and even what quality the products are.