The Pizza Podcast

The Pizza Podcast

By Nino ConiglioArtsFood
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The Pizza Podcast episodes

  • THE PIZZA PODCAST #7 Francisco Migoya of Modernist Cuisine

    ABOUT FRANCISCO MIGOYA THE COOKING LAB HEAD CHEF Francisco Migoya is the co-author of Modernist Bread and leads the Modernist Cuisine culinary team as head chef. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier. Gremi de Pastisseria de Barcelona awarded him the Medal of Master Artisan Pastry Chef (2013). Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as an executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.

    1 hr 39 min
  • THE PIZZA PODCAST #5 Joe Riggio of NY Pizza Sumprema

    Our guest, Joe Riggio, dives deep into, the history of his pizzeria NY Pizza Suprema, his father's experience moving to America, the qualities of good pizza, and so much more! Joe's NY Pizza Suprema, is among the best slice shops in New York. Established in 1964 by Joe's Father Salvatore Riggio, Pizza Suprema is truly near and dear to our hearts here at Brooklyn Pizza Crew.

    2 hr 37 min
  • THE PIZZA PODCAST #4 Lorenzo Collela of Joe Pizzeria in New Canaan CT
    In the episode of The Pizza Podcast Lorenzo Collela Join's us to talk about growing up in the Pizza Industry in Connecticut working class neighborhood
    In 1967, at a time when Richard Nixon was still the president, Joe’s Pizza became the first pizzeria to open in the town of New Canaan. Originally located on East Avenue, the pizzeria was opened by Neapolitan Joe Colella alongside his wife Annunziata “Nunzia” Colella.
    Joe and Nunzia made special lasagnas, manicotti, pizza dough, the sauce, and eggplant parm from scratch. The meatball recipe still made each day at Joe’s Pizza is the very one Nunzia brought with her from Italy.
    Over the years Joe’s Pizza moved twice. Joe’s was moved to Forest Street, which today shares a rear entrance area with Joe’s Pizza’s current location on Locust Avenue, where Joe’s moved and has been since 1995.
    More than fifty years later Joe’s is now run by Lorenzo Collela and continues the tradition of serving up homemade pizzas, pastas, grinders, salads and entrees to hungry New Canaanites. Through Superbowls, Halloween nights and providing homemade beef stew to first responders during blizzard, Joe’s Pizza is the best pizza in town!
    37 min
  • The Pizza Podcast #3 LOUIE TERMINI IGNAZIO'S PIZZA
    In this episode we talk to Louis Termini from Ignazio's Pizza in Brooklyn NY. Louie is another one of the Unknown Great's in Pizza. He started making pizza in the 1940's in his father's jazz club on the Bowery and Went on to open 7 successful shop's in Connecticut before opening the very successful Ignazio's Pizza which is located under the Brooklyn Bridge.
    1 hr 5 min
  • The Pizza Podcast Episode 1
    Tom Degrezia from Sofia's Pizza Shoppe join's us on the first episode of The Pizza PODCAST
    For years multiple networks have asked Nino to put together a Podcast about pizza— but he figured he could only talk about sauce and cheese so many times before it became redundant. Luckily a lightbulb went off last month that we should create a podcast that’s about pizza in every way, including the pizza makers and their stories! Each one of you has a unique origin story relating to pizza that we want to explore and share with not only the pizza community that we know and love, but also, anyone in the world who loves pizza!
    1 hr 32 min

About The Pizza Podcast

From the publisher's feed

For years multiple networks have asked Nino Coniglio to put together a Podcast about pizza— but he figured he could only talk about sauce and cheese so many times before it became redundant. Luckily a…