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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