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A Roman Empire w/ Rob Cervoni of Taglio Pizza
This Episode’s Sponsors→
🗳️ Guest Feedback w/ Ovation: https://bit.ly/ovationpizza
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737
Here's some FREE stuff →
🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe
🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
My Amazon Storefront: https://www.amazon.com/shop/alexkoons
On this episode, we took PIE 2 PIE all the way out to Mineola, Long Island to sit down at Taglio Pizza with Rob Cervoni - a force to be reckoned with in the pizza world who's doing things his own way. Rob's spot was recently ranked #3 slice shop in the world, but that's just scratching the surface of what makes this conversation special. From flipping houses to fund his pizzeria dream to pushing 90% hydration dough when others said it couldn't be done, Rob keeps it real about what it actually takes to build something different in this industry.
What I love about Rob is his brutal honesty - he'll tell you straight up that being #3 in the world is both a blessing and a curse. He's got this incredible ability to market himself while staying authentic, whether it's his viral spatula interviews or his strategic approach to Food Network appearances. But don't let the social media presence fool you - this is someone who deeply understands both the science and business of pizza making.
Key Ingredients:
Chapters:
00:00 - Introduction & The Long Island Pizza Scene
03:51 - Real Talk: Industry Criticism & Standards
10:10 - The Double-Edged Sword of Success
25:45 - Equipment Wars & Industry Partnerships
35:20 - Breaking Tradition: The Roman Style Revolution
45:30 - Growth Strategy & Future Plans
55:15 - Social Media Game & Content Creation
1:05:00 - Technology & The Future of Pizza
1:15:20 - Overrated/Underrated & Closing Thoughts
View all episodes
By Alex Koons
4.9
5252 ratings
This Episode’s Sponsors→
🗳️ Guest Feedback w/ Ovation: https://bit.ly/ovationpizza
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737
Here's some FREE stuff →
🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe
🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
My Amazon Storefront: https://www.amazon.com/shop/alexkoons
On this episode, we took PIE 2 PIE all the way out to Mineola, Long Island to sit down at Taglio Pizza with Rob Cervoni - a force to be reckoned with in the pizza world who's doing things his own way. Rob's spot was recently ranked #3 slice shop in the world, but that's just scratching the surface of what makes this conversation special. From flipping houses to fund his pizzeria dream to pushing 90% hydration dough when others said it couldn't be done, Rob keeps it real about what it actually takes to build something different in this industry.
What I love about Rob is his brutal honesty - he'll tell you straight up that being #3 in the world is both a blessing and a curse. He's got this incredible ability to market himself while staying authentic, whether it's his viral spatula interviews or his strategic approach to Food Network appearances. But don't let the social media presence fool you - this is someone who deeply understands both the science and business of pizza making.
Key Ingredients:
Chapters:
00:00 - Introduction & The Long Island Pizza Scene
03:51 - Real Talk: Industry Criticism & Standards
10:10 - The Double-Edged Sword of Success
25:45 - Equipment Wars & Industry Partnerships
35:20 - Breaking Tradition: The Roman Style Revolution
45:30 - Growth Strategy & Future Plans
55:15 - Social Media Game & Content Creation
1:05:00 - Technology & The Future of Pizza
1:15:20 - Overrated/Underrated & Closing Thoughts
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