On This Episode
Rob Cervoni’s Confidence & Process: Rob Cervoni of Taglio Pizza discusses his deep confidence in his pizza-making process, emphasizing how his success isn’t just about awards but his focus on quality ingredients, unique methods, and dedication to his craft.
The Role of Accolades & Recognition: Rob shares insights on how recognition, like being featured on Chopped or getting top rankings, impacts his business and brand. However, he also discusses the balance of staying grounded and focusing on local customer relationships instead of chasing national fame.
Challenges in the Pizza Industry: Rob expresses frustration with the pizza industry’s status quo, particularly the use of “industry standard” ingredients. He also discusses the challenges of working in a competitive environment and staying relevant, even with accolades.
The Importance of Innovation in Pizza: Rob stresses the importance of breaking tradition in pizza making. While Roman-style pizza has its roots, he believes that pushing boundaries with new techniques and flavors is essential for staying ahead in the game, especially for younger, innovative pizza makers.
Business Challenges & Collaborations: Rob highlights the complexities of running a pizzeria, including the ups and downs of maintaining consistent quality, adjusting to customer preferences, and finding the right partners for collaborations. He also talks about the importance of surrounding himself with good people, both in his pizzeria and business ventures outside pizza, like house flipping.
Some controversial takes on this OVER/UNDER w/ Chopped Champion, Rob Cervoni, owner of Taglio Pizza in Mineola, New York, lets us know how he really feels when it coms to PizzaMaster Ovens, dough hydration, hot honey, and so much more.
