What would it take for you to walk away from an 18-year career to chase your dream of slinging pizzas full-time?

If you’ve ever felt the tension between a stable career and a risky passion project, this episode is going to hit home. Gio, owner of Pizza Di Farfalla, shares how he went from a part-time pop-up pizza guy to full-time entrepreneur — and why doing it gradually might just be the smartest way to go all in. From his roots in finance to doughballs and ovens, Gio gives us a real, honest, and inspiring look into building a brand from scratch while staying grounded in family, creativity, and community.

0:00 – Why this episode is for anyone scared to go all in.

0:43 – The moment Gio decided to leave his finance career.

1:50 – The family support that made the leap possible.

2:27 – The mindset shift: from “what if” to “let’s do it.”

3:58 – What makes Pizza Di Farfalla’s crust and style unique.

6:38 – How Gio introduced pan pizzas during the slow season.

9:01 – The concept behind Gio’s “adult pig in a blanket.”

10:04 – Collabing with other local businesses for pop-ups.

11:52 – Why community engagement is part of the brand.

16:46 – Building a rep through weddings and pop-up events.

19:23 – Running events while the main shop stays open.

22:01 – The story behind opening his brick-and-mortar space part-time.

24:09 – When Gio realized it was time to go full-time.

26:20 – Financial modeling and using career skills to predict success.

28:14 – Understanding food costs and profitability simply.

31:10 – Team motivation and simple goals: doughball count.

33:06 – Shoutout to Gio’s wife and family-first decision making.

34:56 – Teaching his son’s class about pizza and entrepreneurship.

36:01 – Peace of mind since going full-time.

37:50 – What’s next: menu expansion and finding space to grow.

39:46 – Advice for anyone opening a small food space.

Check out Pizza Di Farfalla here:https://www.instagram.com/pizzadifarfalla/?hl=en

https://www.facebook.com/PizzaDiFarfalla/

https://linktr.ee/PizzaDiFarfalla

Thank you to our show sponsors:

Corto Olive Oil:

https://2ly.link/260Rf

Bacio Cheese:

https://2ly.link/260Ri

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Topics:

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