On This Episode
The Art & Science of Pizza Making: Anthony Falco discusses the importance of balancing both the art and science of pizza. He emphasizes the need to measure ingredients like cheese, but also acknowledges the importance of the “touch and feel” approach that he learned from his family and culinary mentors.
The Evolution of Pizza Popups: Falco shares his experience with pizza popups, including building his own oven and how the pop-up scene has grown. He reflects on the challenges and growth of the pizza industry, particularly during the pandemic when he transitioned into using a trailer to serve pizzas.
Pizza Culture Around the World: Anthony gives insight into his international pizza consulting work, from projects in Brazil and Toronto to his travels through Italy and the U.S. He explains how pizza in different regions, like Rome, New Haven, and New York, influences modern pizza culture.
The Challenges of Owning a Restaurant: Despite being offered opportunities to open restaurants, Falco shares why he has declined such offers. He talks about the importance of making calculated decisions, the realities of running a restaurant, and the desire for lifestyle flexibility in his consulting role.
The Future of Pizza: Falco reflects on the pizza industry’s future, touching on innovations such as Neapolitan-style pizza, global pizza trends, and his vision for creating a sustainable pizza business. He also discusses his approach to training staff and helping pizzerias succeed without necessarily owning a restaurant himself.
